This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the rabbit bones is released during the long cooking time yielding a rich, flavorful stock.
Preparing your own fish stock is optional, but it makes Salmon Chowder and other dishes extra-delicious. This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash. During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!