Cooking large this weekend (part 1)
 

Starting with crockpot making chicken broth/stock. Note...I
always describe it that way because I'm using bones plus meat and
skin. Anyway, that crocked overnight for about 12 hours and is
very rich now.

I've strained it into a 5qt pot and see that I've got about 3
quarts of finished product. Most will go into the freezer after
it cools. Normally, I'll cool all in fridge, scrape off most fat
in the morning, then freeze in pint containers. Good stuff to
have on hand vs that dishwater-weak broth/stock from a grocery
store.

Cooking large this weekend (part 1)
 

"Gary" wrote in message ...

Starting with crockpot making chicken broth/stock. Note...I
always describe it that way because I'm using bones plus meat and
skin. Anyway, that crocked overnight for about 12 hours and is
very rich now.

I've strained it into a 5qt pot and see that I've got about 3
quarts of finished product. Most will go into the freezer after
it cools. Normally, I'll cool all in fridge, scrape off most fat
in the morning, then freeze in pint containers. Good stuff to
have on hand vs that dishwater-weak broth/stock from a grocery
store.

==

I've never seen stock in the grocery store. Not that I would be
interested:)

Cooking large this weekend (part 1)
 

Just bones, meat and skin?
I would toss it.