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Chapter:Stock Recipes
Section:General Info
Recipe:Basic Stock - Prudhomme
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Basic Stock - Prudhomme
-----------------------

          -----------BASIC------------
   2  qt    Cold water
   1  ea    Med. onion, (see note)
   1  ea    Large clove garlic (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
Posted by Fred Towner to rec.food.recipes
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