Crabmeat Stock

Ingredients

3 pounds blue crabs, broken in half
8 quarts cold water
4 onions, chopped
4 ounces green onions (white part only), washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 to 3 ounces mushrooms, chopped
1 whole head garlic, cut in half horizontally
Place the following ingredients into a 4-inch square of cheesecloth and tie into a sack.
3 or 4 parsley stems, chopped
4 bay leaves
1 garlic clove
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon cracked black peppercorns
1/4 teaspoon cracked white peppercorns

Instructions

Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat and simmer for 1 hour. Strain through cheesecloth and discard the solids. Cool the stock rapidly in an ice-water bath, then transfer it to a storage container and refrigerate. This stock freezes well.

Makes 4 to 6 quarts