1 - 2 lbs. crab or lobster shells
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf
Rinse, peel and chop garlic, onion.
Rinse and cut celery, leeks and carrot into 4ths.
Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 5 - 10 minutes. Reduce heat to low and let simmer covered for 45 min. - 2 hr approx. , stirring occasionally.
Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs.
Store in the refrigerator until needed. You can also put stock into the freezer until needed as well.
Makes 3-4 qt. of stock approx.
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf
Rinse, peel and chop garlic, onion.
Rinse and cut celery, leeks and carrot into 4ths.
Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.
Bring pot to a boil over high heat. Boil for 5 - 10 minutes. Reduce heat to low and let simmer covered for 45 min. - 2 hr approx. , stirring occasionally.
Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs.
Store in the refrigerator until needed. You can also put stock into the freezer until needed as well.
Makes 3-4 qt. of stock approx.
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
