Robert Sinskey Vineyards

Guinea Hen Stock

As mentioned in the recipe headnote, the stock should be made as soon as possible after butchering the birds as it needs 6-8 hours to simmer. Use the mushroom stems cleaned from the tops for the filling and the parsley stems left from picking the leaves. Waste nothing! Yield: 2 quarts

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Guinea hen bones
Handful mushroom stems
1 medium yellow onion, peeled and quartered
2 large carrot, peeled and cut into thirds
1 celery rib, trimmed and cut into thirds
2 cups white wine
1 fresh or dried bay leaf
3 bushy thyme stems
Handful parsley stems

1. Preheat oven to 400 degrees F.
2. Place the guinea hen bones in 1 layer on a sheet pan. Add the mushroom stems, onion, carrot and celery to the pan.
3. Place in the oven and roast until bones and vegetables are well browned.
4. Scrape the bones into an 8 quart stock pot.
5. Place the roasting pan over medium heat and add the wine to the pan. Bring the wine to a boil and use a spoon to scrape the caramelized bits off the bottom of the pan. Pour the wine and all the scraped bits into the pan.
6. Fill the pot with water to an inch below the top edge. Bring to a boil.Reduce the heat to a simmer and skim off the fat.
7. Once the fat is removed add the bay leaf, thyme and parsley stems. Simmer the stock on very low heat for 6-8 hours. Skim fat off the surface as needed. If liquid in pot reduces by more than half, add more water to fill pot ¾ of the way to prevent the liquid from running dry and burning the stock.
8. Strain the stock into a clean large sauce pan. Discard the bones and reduce the stock to 8 cups.
9. Strain through a fine strainer into a suitable container and cool uncovered in the refrigerator if not using immediately. Once cool, store sealed for up to 1 week in the refrigerator or freeze for up to 6 months.