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Basic Stock - Prudhomme

Category: Cajun

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.5) by 2 users

Ingredients:

MMMMMBASIC

2 qt Cold water
1 Med. onion, (see note)
1 Large clove garlic (note)
Bones, excess meat (notes)

MMMMMFOWL AND GAME STOCKS

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

MMMMMBEEF OR TURTLE STOCK

2 lb Beef shank (see notes)

MMMMMPORK STOCK

2 lb Pork neck bones (see notes)

MMMMMSEAFOOD STOCK

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