(no subject)

[nonethefewer]

Google-question, since I'm leaving work like right now.

This turkey stock thing has been crock-potting on low since yesterday, at around 20:30.

Can I leave it in another day, or should I take it out and freeze it, or can I add water, or what?

(Josh thought he'd be home to handle it, but alas nein, and damned if I know what to do with it.)

Originally posted on Dreamwidth.  Number of comments so far:

Comments

[novalis.livejournal.com]

Take it out and freeze it.

[rosefox]

More specifically, strain it, let it sit for a bit, skim off the fat (or put it through a gravy separator if you have one), and then freeze it.