Hi All,
The (last) 3 or 4 times I've smoked up a yard bird, I kept the skeleton and threw it in the slow cooker (it's got about 1 gallon total volume). I noticed that the stock coming off had a pretty good flavor.
Since then, I've experimented a bit with some soup stock beef bones that Publix sells here pretty cheap... I'll put in a chuck roast to make pulled beef, and place a tray under it with the same rub on these bones. Anyway, the stock comes out from this with a nice rich coffee color and tastes good.
Anyone have any input or recipes, experience here? Even wild musing peanut gallery replies are welcome :)
Thanks, Kenneth.