No, not the (live)stock you'd expect in Texas, but stock made from bones, scraps, and almost expired vegetables. Our Christmas ham was bone-in, so today I took it out of the freezer, added celery, onion, and carrot, covered all with water and it is happily simmering away on the stove. Lovely aroma, and there will be a great base for soup after it cools and is defatted. My husband teases me about not buying any boneless meat. I have a bag of chicken bones in the freezer, also. Perhaps tomorrow . . . .
Ah, Sjoerd, there are so many things culinary that I cannot do, but I keep trying! Having about 40 cookbooks helps a lot .
That's great marlingardener, i keep all of the stock from cooking the turkey to cook parsnips in, i used to make stock from the bones but found it too salty to use even though i didn't add any.
