Monday, December 20, 2010
I put on a pot of water today and started the ham stock. I used dried onions, garlic and parsley from my storage to flavor the the broth. It's been going for about 5 hours, and is beginning to concentrate the flavors. I was gently simmering, while at the dentist, but have moved it on to a boil to really boil off some of the water. It should be a very tasty stock, when finished.