Ok stock day. Starting at six gallons, reducing to 3.5. We have carrots, leeks, sweet onions, shallots, a head and a half of garlic, fresh turmeric root in the veg. The meats are two big soup bones, a ham hock, some smoked neck bone, and some prime rib bones from the butcher. Throw in a handful of black peppercorns, two star anise, some allspice, and a handful of kosher salt. Also, some preserved lemons.
I’m letting this go for about five hours or so. The house currently smells fantastic.