I managed to keep up my enthusiasm for stock over the weekend, as I had planned, and actually made another batch! Because the 50-or-so cups of turkey stock I already had in the freezer just didn’t seem like quite enough.
So it was beef! We had been saving various beefly remains for a few months, in addition to having gotten a couple of soup bones with our last quarter of beef, so into the pot they went! I added a couple of carrots, an onion, a clove or so of garlic, and some fresh herbs. I also added some dried sage because it seemed easier than walking all the way out to the garden to cut some fresh sage (wow, I’m lazy). Lastly, I threw in some salt and pepper, and we were ready to go.
You’ve heard this before, I know. I brought it to a boil, turned it down to a simmer, and left it for about 6 or 7 hours. (The whole house smells fabulous, by the way, when you make stock.)
That evening, after a short cool-down of the pot, my dependable spouse lugged it out to the garage. The next day, we (meaning he) brought it inside, peeled off the layer of fat, and poured it into containers.
Obviously, pretty much every container we had left. I had used up most of my regular, rectangular freezer containers on the turkey stock we made last week, and was having to root around in the basement and the cupboards to find this rag-tag bunch of containers to contain (!) all this stock.
It was a lot of stock. (And look at those labels! Yeah! Otherwise, how would I know which were beef and which were turkey? They’re surprisingly close in color.)
But I think we’re good to go for stock for a while.