Pigeon Stock


Many people think making stock at home is a waste of time, but it really isn’t !!

Stocks are often made from leftovers, carcasses, bones, meat and vegetable trimmings, so really it makes sense to make your own stock at home. I know stock cubes and shop bought stocks are much more convenient, but how much fresh meat or vegetables do those little brown squares of powder contain and why do they always make your food taste so salty.

For the sake of half an hour, every month you can make your own stock cubes at home. When I’ve made stock I pour it into those little ice cube bags and freeze them so I end up my own little fresh stock cubes, that I can use any time 🙂


1 pigeon carcass, or trimmings such as legs and wings on the bone, keep the breasts to cook.

1 small onion, peeled and halved
1 carrot, rough chopped
1 tomato, halved
1 bay leaf
olive oil
A few parsley stalks
Thyme sprig
1 celery sticks, chopped
2 peppercorns
pinch of salt
3/4 pints of water
(1). Firstly, roast the carcass pieces in a pre-heated oven at 180 C/ Gas Mark 4, till lightly browned, should take around 20-30 minutes.
(2). Place all ingredients in a large pan or stock pot and lightly sweat till softened and then cover with the water.
(3). Bring to the boil and then reduce to a simmer for 30 to 60 minutes, depending how intense you want your stock.
(4). Strain through a muslin lined sieve and use straight away or cool and store

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