Ingredients:
1 whole rabbit, 3-3 1/2 pounds
1/2 yellow onion, skin removed, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 gallon cold water
2 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon salt
1 whole rabbit, 3-3 1/2 pounds
1/2 yellow onion, skin removed, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 gallon cold water
2 bay leaves
1/2 teaspoon black pepper
1/2 teaspoon salt
Preparation
Procedure:
Wash the rabbit thoroughly in cold water, removing the heart, liver, gizzard, and any fat from the cavity. With a sharp knife, remove the hind and forelegs and the rib section of the rabbit and put them into a 1-1/2 gallon stock pot. Reserve the saddle (loin) for another meal.
Add onion, carrot, celery, cold water, bay leaves, salt and pepper. Bring stock to a boil and reduce to a slow rolling boil until the liquid reduces to about 1 quart of liquid (approx. 2 hours).
Remove the meat to cool and strain the stock through a fine mesh strainer. Eat the carrot pieces (they are good for you), and chill the stock.
Once the meat is cool enough to handle, carefully remove the meat from the bones for use in soups, quesadillas, or topping your favorite salad.
Once the stock has chilled, remove any hardened fat which will have risen to the top, and discard. Bring the stock to second boil and then strain through a cheesecloth to remove any vegetable matter and the pepper.
Freeze the stock in sealable containers in one-cup portions
