I usually use my soup bone cuts from the butcher to make my stock but I was wondering if anyone (or can you) use the left over Sunday roast w/bone to make stock? Or is all the good stuff gone when I made the gravy out of the juices in the bottom of the pan?
I've been deciding on making stock out of venison too. Not sure if it is worth it or not. The venison doesn't have the fat that the beef has. Any ideas on thats?
I've been deciding on making stock out of venison too. Not sure if it is worth it or not. The venison doesn't have the fat that the beef has. Any ideas on thats?
