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BASIC STOCK - PRUDHOMME

Category:    Soups
Yield:1 servings
 
-----------------------------------BASIC-----------------------------------
      2 qt Cold water                          1 ea Large clove garlic (note)
      1 ea Med. onion, (see note)              1 x  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
 

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