Gary wrote:

> "U.S. Janet B." wrote:
> >
> > I don't know why I do it, but I reserve the bay leaf and thyme for
> > the final soup. But yes, I do toss some peppercorns in when making
> > the stock.
>
> I know why you do it. Best to make chicken stock as plain as can
> be. That gives it a wide variety of uses in many dishes. I always
> make mine plain.

Yes and same here since most of it literally is for the doggies!
veggie ends of types that don't bother dogs and that's about it. Later
I fancy up any portion for us.

I also make this for my neighbor across the street. BTW, I mis-spoke
as i just checked the bags. I make about 1.5 gallons every 3-4 weeks.
I get 23-26 1cup bags from each run. It's 16 cups per gallon right?

That probably sounds a little odd but my neighbor makes a lot of whole
roasted chicken and saves the carcass (picked over pretty well) for us
in a 1 gallon plastic baggie until full. She normally has one pretty
full (broken down) in 4 weeks just as I hit the same. She brings them
over and I pass her however many bags of bone broth/stock she wants.
It's normally 1 cup a week.

My bigger crockpot is making a batch as the middle one is polishing up
a batch of butter beans.