Stock ingredients: rabbit, leek, fennel combo?
Preface: not a frequent stock maker here. I have rabbit bones in my freezer and fennel fronds and leek tops in my crisper. Is it crazy to combine all three for stock? If not, I welcome suggestions for other ingredients (red and white onion, garlic, carrots also on hand, and of course many dried herbs).
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If you are making a white stock, leave it out.
Roast them until really dark, then roast the vegetables. But add in a tomato, garlic, onion, carrot.
Throw it in a pot with cold water, simmer for 2-4 hours and there you go.