It was good..................two bowls good! Gonna take 4hrs to cool down enough to put in the fridge!
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We hate to wait so we put the pot in ice water to chill it down in about 15 minutes. We got 2 gallon water bottles 3/4 full (we can fit them in the frig). We will have to cut the tops off when cold. The fat is carefully removed and frozen separately. We freeze the broth in quart bags. It never lasts long enough to need a vacuum seal job 
. It is a base ingredient for so many dishes.
Ms. MOG and I hate to go to the freezer to find that we are out of home-made stock.
I will process the sausage in the morning.
. It is a base ingredient for so many dishes.Ms. MOG and I hate to go to the freezer to find that we are out of home-made stock.
I will process the sausage in the morning.
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I Do Enjoy a good stock.....and we are Lucky coz a lot of Spanish cooking needs good stock...so we get plentiful bones to make it with.
Confined to winter though....in the summer we'd have to evacuate the house to cook anything for 4 hours.......
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What do you use the fat for @Mañ'O'Green .....?
I like to See it glisten on a good soup....so I tend to amalgamate it ...
We freeze the broth in quart bags. It never lasts long enough to need a vacuum seal job
Both me and hubby would drink coffee cups of it........
Is it Friday? Think I need a tropical theme this AM
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