Reply to thread

I think my next batch I'm going to do in the oven like I make stock.  We save all meat bones and keep them in the freezer until we have enough to make stock, then we put all the bones and veg in a large stock pot filled with water and put in the oven at 250F overnight.  Makes awesome stock and the fat is always floating in a thick clear layer on the surface.  No mess, no fuss.