Alligator Stock
Alligator Recipe
1Setup & Prepare
Cultural Context
This foundational preparation represents the resourceful cooking of Louisiana families who used every part of the alligator to create flavorful bases for countless dishes. The stock embodies the nose-to-tail philosophy while providing the foundation for authentic Cajun and Creole cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Roasting: Place alligator bones on rimmed baking sheets. Roast at 400°F for 45-60 minutes until deeply browned, turning once.
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Pot Assembly: Transfer roasted bones to large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. The cold start helps extract maximum flavor.
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Gentle Simmer: Bring to very gentle simmer - never boil vigorously as this creates cloudy stock.
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Skimming: During first hour, regularly skim foam and impurities from surface using ladle.
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Long Cooking: Maintain gentle simmer 6-8 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently.
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Cooling: Cool quickly in ice bath to prevent bacterial growth, then refrigerate.
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Storage: Remove congealed fat from surface. Use within 5 days or freeze up to 6 months.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds incredible depth and color
- Never boil rapidly - this creates inferior, cloudy stock
- The long, gentle simmer extracts maximum flavor and gelatin
Wine Pairing
Stock is typically used as a cooking ingredient rather than consumed directly.
Nutrition Facts
Per cup: 25 calories, 4g protein, 1g fat, 1g carbohydrates. Pure, concentrated flavor foundation.
