Lamb-Rabbit Stock
| Yield: | 1 Servings |
| Categories: |
| 1 | md | Onion; whole, peeled and pierced with 2 whole cloves (or more to taste) |
| 1 | Head garlic; halved widthwise | |
| 1 | md | Carrot; chopped into coarse chunks |
| 1 | Stalk celery; chopped into coarse chunks | |
| 1 | md | Leek; cleaned, top removed, and chopped into coarse chunks (reserve top) |
| 1 | Bay leaf | |
| 1 | Sprig fresh herbs (he suggests mint, rosemary, sage or cilantro) | |
| 7 | Whole black peppercorns | |
| 1/2 | c | Cognac (though I believe I used dry sherry as I didn't have any cognac) |
| 10 | c | Water |
| 2 | lb | Lamb and rabbit bones (more if you have them) |
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