| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Soups | 1 | Servings |
INGREDIENTS
| 2 | qt | Cold water |
| 1 | Med. onion, (see note) | |
| 1 | Large clove garlic (note) | |
| Bones, excess meat (notes) | ||
| 1 1/2 | lb | Backs, necks, bones (notes) |
| 2 | lb | Beef shank (see notes) |
| 2 | lb | Pork neck bones (see notes) |
| 2 | lb | Rinsed shrimp heads (notes) |
INSTRUCTIONS
BASIC FOWL AND GAME STOCKS BEEF OR TURTLE STOCK PORK STOCK SEAFOOD STOCK Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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