/ck/ - Food & Cooking

Who else here makes their own stock? What do you use . . . . raw, roasted, chicken, beef, pork, veggie, seafood, etc?

This has been going about 2 hours now. 4lbs, half remains of roasted chickens (whenever I roast or grill a chicken the leftover bones, meat, etc goes in a zip-top in the freezer) and the other half raw necks, wingtips, and carcasses from chickens I've boned out (likewise frozen for stock).

My apartment smells so delicious its almost worth it for that alone!