Summer Stock

It's 92 degrees, insane humidity, and am I churning out the sorbet with my Cuisinart ice cream maker?

Nope. I'm making stock.

Yes, I'm an iconoclast.

It was crock-pot stock, though. We'd been grilling, and I had a leftover leg of lamb and a chicken carcass, and I didn't want them to go to waste.

I have to say, crock-pot stock is the way to go. No stirring or skimming, the house didn't get too hot, and all the cooking happened while I was at work.

I suppose I should give you a recipe, but this is all estimate.

crock-pot stock
1-2 pounds meaty bones (I used cooked, but uncooked would work)
2 carrots, cut into large chunks
1 onion, quartered
6 peppercorns
1 bay leaf
2 teaspoons of salt

The night before: Dump all ingredients into crock-pot.
The morning after, before you go to work:
Add water until everything is covered. Turn crock-pot on to low.
When you get home: Turn off crock-pot. Use a ladle to pour stock through a strainer into a shallow baking dish, 9X13 is good. The strainer will capture most of the solids and meat guts. You can throw the meat guts away, or pick them over and save the good bits for a casserole or sandwich spread if you are frugal.

You have two options now: You can salt the stock now, or later (before you use it). Either way, add salt a teaspoonful at a time and taste until you think it's salty enough.

When the stock is cooled somewhat, put into fridge or freezer. If you don't freeze, and don't use within a couple days, make sure to bring the stock to a full boil for 5 minutes before you use it.

CSA is a comin' so expect a more seasonally appropriate recipe soon.