Cornish Hen Bone Stock

 Cornish Hen Bone Stock

10 Servings | 10-minute Prep Time | 8+ hour Cook Time

Ingredients

4-6 Cornish Game Hen Carcasses (If bones are raw, roast in single layer on baking sheet at 400°F until deep brown, before proceeding)

Lemon, quartered

Yellow Onion, quartered

4 Garlic Cloves, smashed with the flat side of a knife

Black Pepper, to taste  

1-2 Tbsp Apple Cider Vinegar (optional depending on final dish)

Cold Filtered Water

Instructions

Break down hen carcasses and place them in medium sized stock pot.  Cover with cold water.  

Bring to a simmer, then drop the heat as low as possible.  Partially cover the pot with a lid, allowing a little room for steam to escape.  There should be barely any bubbles/movement in your pot.

Let this simmer for at least 8 hours. (Overnight is preferred.)

Periodically, skim any foam off the top and check that the temperature isn’t getting too high. Do not let it boil at any point.

Reduce by at least a quarter.  Add aromatics, lemon, black pepper, and apple cider vinegar during the last hour. 

Remove from heat and cool over an ice bath, stirring frequently. Strain solids.

Place the stock in a covered container in the refrigerator overnight. Skim any solidified fat from the top in the morning.