Basic stock - prudhomme
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Basic stock - prudhomme
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Last updated 6/12/2012 12:58:03 AM. Recipe ID 20758. Report a problem with this recipe.
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      Title: Basic stock - prudhomme
 Categories: Cajun, Soups
      Yield: 1 servings
      2 qt Cold water
      1 ea Med. onion, (see note)
      1 ea Large clove garlic (note)
      1 x  Bones, excess meat (notes)

MMMMM--------------------FOWL AND GAME STOCKS-------------------------
  1 1/2 lb Backs, necks, bones (notes)

MMMMM--------------------BEEF OR TURTLE STOCK-------------------------
      2 lb Beef shank (see notes)

MMMMM-------------------------PORK STOCK------------------------------
      2 lb Pork neck bones (see notes)

MMMMM-----------------------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
     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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Recipe ID 20758 (Apr 03, 2005)

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