Shrimp stock and chicken stock

Shrimp Stock with Mushrooms 2 cups shrimp shells, raw 1 onion, chopped, including skin 1 celery stalk, chopped 1 carrot, chopped 1/2 cup dried mushrooms (black truffles here) 1 bay leaf 1/2 tsp dried thyme 1 clove crushed garlic 3 peppercorns Cook above ingredients in 2 Tb of oil over medium heat in a large (3 qt or larger) saucepan for a few minutes, until the onion is slightly softened and everything is fragrant. Deglaze the pan with: 1/4 cup white wine or vermouth Add enough water to cover (about 8 cups), and bring to a boil. Reduce the heat to low. Maintain the heat so that the stock is barely simmering, and cook for about 40 minutes. Strain, cool, and freeze. Makes about 2 quarts. Chicken stock with ginger and star anise 3 chicken legs 1 oz. ginger, chopped into large pieces with skin on 1 stalk celery, chopped 1 onion with skin, chopped 1 carrot, chopped 3 peppercorns 1 star anise 2 cloves garlic, crushed Put above ingredients in a large stockpot, and cover with about 3.5 quarts of water, at least enough to cover everything. Bring to a boil and reduce heat to low. Maintain heat so the soup is barely simmering, and cook for about 3 hours. Strain and reserve chicken meat and freeze separately in bags. Cool the stock and freeze.