A cookbook of mine made reference to an old French restaurant that keeps 4 stock pots simmering 24/7. Vegetables, chicken, duck, and beef/lamb scraps are divvi

A cookbook of mine made reference to an old French restaurant that keeps 4 stock pots simmering 24/7. Vegetables, chicken, duck, and beef/lamb scraps are divvied up daily. I have a large crock-pot that can maintain a simmer indefinitely and I can say that stocks are noticeably better after a week. I would recommend it to anyone that finds themselves with trimmings from fresh vegetables and meat on a near-daily basis.