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Step 4Basic Game Stock
We've moved this section from the original Prudhomme recipe to be one of the first steps, since stock is used in the stuffing recipes.
Use this recipe to make 4 gallons of stock.
* 5 gallons cold water (or enough cold water to cover the ingredients for stock)
* 6 medium onions (quartered, leave peals on)
* 1 stalk celery (separate into ribs)
* 1 large head garlic (unpeeled, halve crosswise to expose meat)
* 1-1/2 to 2 pounds bones and necks from the turkey, duck and chicken
Place all of the ingredients into a big stockpot. Turn your burner on high until you reach a boil, and then turn it down to get a low simmer. Simmer for 4-8 hours (the longer the better), while adding additional water as needed. You want to end up with about 4 gallons of liquid in the end. Strain the stock to remove solids, then cool and refrigerate.
Even if you do not have much time, making a using a stock that has been simmered for 20-30 minutes is still preferable to using plain water.
Use this recipe to make 4 gallons of stock.
* 5 gallons cold water (or enough cold water to cover the ingredients for stock)
* 6 medium onions (quartered, leave peals on)
* 1 stalk celery (separate into ribs)
* 1 large head garlic (unpeeled, halve crosswise to expose meat)
* 1-1/2 to 2 pounds bones and necks from the turkey, duck and chicken
Place all of the ingredients into a big stockpot. Turn your burner on high until you reach a boil, and then turn it down to get a low simmer. Simmer for 4-8 hours (the longer the better), while adding additional water as needed. You want to end up with about 4 gallons of liquid in the end. Strain the stock to remove solids, then cool and refrigerate.
Even if you do not have much time, making a using a stock that has been simmered for 20-30 minutes is still preferable to using plain water.
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