BASIC CRITTER STOCK

      Title: BASIC CRITTER STOCK
  Categories: Ethnic, Soups/stews
       Yield: 1 Servings
  
 MMMMM---------------------------BASIC--------------------------------
       2 qt Cold water
       1    Med. onion, (see note)
       1    Large clove garlic (note)
            Bones, excess meat (notes)
 
 MMMMM--------------------FOWL AND GAME STOCKS-------------------------
   1 1/2 lb Backs, necks, bones (notes)
 
 MMMMM--------------------BEEF OR TURTLE STOCK-------------------------
       2 lb Beef shank (see notes)
 
 MMMMM-------------------------PORK STOCK------------------------------
       2 lb Pork neck bones (see notes)
 
 MMMMM-----------------------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
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