Cindy Hamilton wrote:

> On Saturday, March 2, 2019 at 10:51:01 AM UTC-5, Jill McQuown wrote:
> > On 2/26/2019 6:35 AM, Cindy Hamilton wrote:
> > > On Monday, February 25, 2019 at 4:52:56 PM UTC-5,
> > > wrote:
> > >> On Monday, February 25, 2019 at 3:23:28 PM UTC-6, Cindy Hamilton
> > wrote:
> > > > >
> > >>> On Monday, February 25, 2019 at 3:53:13 PM UTC-5,
> > wrote:
> > > > >
> > >>>> I have never made stock but now that I have a pressure cooker
> > I have been >>>> toying with the idea. When I take the plunge I
> > think I'll opt for a few >>>> legs and a few wings.
> > > > >
> > >>> Really? Wow. I'm making turkey stock even as we speak. Just
> > >>> in a pot on the stove, though. I can't count how many times
> > >>> I've made chicken, turkey, or beef stock. Just once or twice
> > for >>> vegetable broth, though.
> > > > >
> > >>> Cindy Hamilton
> > > > >
> > >> I know, I know. I'm terrible behind the times when I could make
> > my own. A >> few years ago on America's Test Kitchen Chris Kimball
> > said it was very easy >> to do in a slow cooker or on top of the
> > stove.
> > >
> > > Behind the times? I've been making stock for decades.
> > >
> > > Cindy Hamilton
> > >
> > Joan said she was behind the times, not you. So what if she
> > doesn't make stock? Maybe she doesn't have a lot of need or use
> > for stock.
> >
> > Jill
>
> Making stock is not a new innovation. If she's behind the times, then
> she's several hundred years behind the times.
>
> Cindy Hamilton

LOL, I think Joan just meant she isnt a big stock maker. For years
here, it seemed I was the only one and stopped talking about it. I
make a gallon or so every 3-4 weeks from left over poultry bones and
bits of whatever veggie ends I have handy. This is strained, cooled,
and frozen in roughly 1 cup baggies for use through the month. Much of
it for the dogs and cat. (natural GSM) Plenty for us as well.