Basic Stock - Prudhomme

Title:
Basic Stock - Prudhomme

Yield:
1 Servings

Categories:
Cajun,
Soups




Ingredients:




-----------------------------------BASIC-----------------------------------


     2 qt Cold water


     1    Med. onion, (see note)


     1    Large clove garlic (note)


          Bones, excess meat (notes)





----------------------------FOWL
AND GAME STOCKS----------------------------


 1 1/2 lb Backs, necks, bones (notes)



----------------------------BEEF
OR TURTLE STOCK----------------------------


     2 lb Beef shank (see notes)



---------------------------------PORK
STOCK---------------------------------


     2 lb Pork neck bones (see notes)



-------------------------------SEAFOOD
STOCK-------------------------------


     2 lb Rinsed shrimp heads (notes)





 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