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| Recipes | Stocks |
Crab Stock
3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do
8 quarts cold water
4 ounces onions, diced
4 ounces leeks, white portion only, washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
1 whole head garlic, cut in half horizontally
4 bay leaves
3 or 4 parsley stems, chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black peppercorns
Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary. Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Freeze any leftovers.