Side Pannel
Basic Stock - Prudhomme
Basic Stock - Prudhomme
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Soups
Ingredients List
- -----------------------------------BASIC-----------------------------------
- 2 qt Cold water
- 1 Med. onion, (see note)
- 1 Large clove garlic (note)
- Bones, excess meat (notes)
Directions
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 waterenough 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
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 waterenough 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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