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Wildfowl Stock



Trans-fat Free, Low Carb


3 quarts water
5 pounds cornish game hens
3 stalks celery
wild, cut in chunks
½ cup wild onions
½ cup carrots
1 small watercress


Place cold water in a soup pot.

Place game bird pieces in cold water.

Soak for 1 hour. Add other ingredients. Do not stir.

Soak for 1 hour.

Place pot, uncovered, at the back of a cook stove far from the fire.

On a conventional stove, place the pot on an asbestos pad over very low heat.

Allow pot and it's contents to warm very slowly.

You need to draw as much as possible out of the ingredients and into the stock.

Skim off scum as it rises.

When the pot is uniformly warm, move it closer to the fire (or increase the heat) and very slowly and carefully bring the liquid to a simmer.

Do not boil. Do not rush. Skim off all the scum immediately, as it rises within the first 30 minutes of simmering.

After 30 minutes and after skimming, use a clean piece of cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the liquid through clean, moistened cheesecloth into a large screw-lid jar.

Do not pour the stock. Leave the unstrained stock uncovered until cool.

Cover cooled stock tightly and store in refrigerator.

Do not remove grease at this time.

Skim grease from stock.

Reheat for use, or freeze.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 584g (20.6 oz)
Amount per Serving
Calories 148263% of calories from fat
 % Daily Value *
Total Fat 103g 159%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 743mg 248%
Sodium 374mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 253g
Vitamin A 66% Vitamin C 6%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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