soup stock

[kaskiles]

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.