Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------BASIC--------------------------------
2 qt Cold water
1 Med. onion, (see note)
1 Large clove garlic (note)
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

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