Strain, cool and refrigerate until ready to use. The pot may be uncovered, or set the lid on it askew. 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. Place all ingredients in a stock pot or a large saucepan. (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. If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). 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, orġ 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.ġ-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones.ġ-1/2 to 2 pounds pork neck bones (preferred) or other pork bones.ġ-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. The recipe calls for the onion and garlic to be unpeeled and quartered. 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.
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