Basic Stock Prudhomme Recipe

• 2 quart Cool water
• 1 x Med. onion, (see note)
• 1 x Large clove garlic (note)
• 1 x Bones, excess meat (notes)
• 1 1/2 lb Backs, necks, bones (notes)
• 2 lb Beef shank (see notes)
• 2 lb Pork neck bones (see notes)
• 2 lb Rinsed shrimp heads (notes)

1. Notes: To the basic stock, you can also add in vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery.
2. The recipe calls for the onion and garlic to be unpeeled and quartered.
3. Also, you may include bones and any excess meat
4. (excluding livers) from meat or possibly poultry, or possibly shells or possibly carcasses from seafood, used in the recipe(s) you're cooking, or possibly FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or possibly bones from chickens, guinea hens, ducks, geese, rabbits, etc.
5. FOR BEEF Or possibly TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or possibly other beef or possibly turtle bones.
6. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or possibly other pork bones.
7. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or possibly shells, or possibly crawfish heads and/or possibly shells, or possibly crab shells (2-1/2 to 3 qts), or possibly rinsed fish carcasses (heads and gills removed), or possibly any combination of these.
8. (you can also substitute oyster liquor for all or possibly part of seafood stock called for in a recipe).
9. NOTE: If you like, you can first roast meat bones and vegetables at 350F till thoroughly browned.
10. Then use them to make your basic stock.
11. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, that gives the stock a fuller taste and adds color when it dissolves in the stock water.)
12. Always start with cool water-sufficient to cover the other stock ingredients.
13. Place all ingredients in a stock pot or possibly a large saucepan.
14. Bring to a boil over high heat, then gently simmer at least 4 hrs, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 qt of liquid in the pan.
15. The pot may be uncovered, or possibly set the lid on it askew.
16. Strain, cold and chill till ready to use.
17. (Note: Remember if you are short on time, using a stock simmered 20 to 30 min is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering till evaporation reduces the liquid by half or possibly more.
18. For example, if your recipe calls for 1 c. "Rich Stock," start it with at least 2 c. of strained basic stock.
19. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example,
20. "Oyster Sauce for Beef."

water, onion, clove garlic, notes, backs, notes, neck, shrimp

Taken from cookeatshare.com/recipes/basic-stock-prudhomme-79887 (may not work)