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Basic Stock – Prudhomme

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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

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 12mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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