BASIC STOCK

 

Make 1 Quart Basic Stock

 

About 2 quarts cold water

Vegetable trimmings from the recipe(s) you are serving, or

            I medium onion, unpeeled and quartered

            1 large clove garlic, unpeeled and quartered

            I rib celery

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: 1½ to 2 pounds backs, necks

            And/or bones from chickens, guinea hens, ducks,

            geese, rabbits, etc.

 

For Beef or Turtle Stocks: 1½ to 2 pounds beef shank

            (preferred) or other beef or turtle bones

 

For Pork Stock:  1½ to 2 pounds pork neck bones

            (preferred) or other pork bones

 

For Seafood Stock: 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ 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 350 deg 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 a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that 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 it until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup of 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, page 246. They are also excellent for general use.)

 

we've got a quart of it sitting in the fridge right now, waiting for the next project....