Wednesday, November 16, 2011
Sunday I made stock. The pot on the left is poultry stock (chicken and turkey) and the pot on the right is lamb stock. I roasted the lamb bones first and boy, the house smelled so good! I let it simmer on low overnight and Monday morning I canned 7 quarts before I went in to work (a few hours late). I would have canned another batch, but I ran out of time so some went for that night's dinner, some went into the freezer, and some is in the fridge for tomorrow's (or Friday's) dinner.