I ordered a chest freezer, which hasn’t come yet, but in anticipation I made six liters of trotter stock (it’s like Fergus Henderson’s Trotter Gear, but I separate the meat and strain the liquid. I also don’t use Madeira). It’s such a jiggly joy to have on hand, and I always freeze most of it in ice cube trays for convenience; even one cube adds superlative lip-smackery to anything from simple sautéed greens on up.
This batch I made particularly neutral in flavor, since it’s so easy to add custom aromatics on the other end. Carrot, onion, a bit of celery root, and a couple of fennel stalks were it. Oh, and a shake of herbes de Provence, because I think a pinch of dried woody herbs gives such a wonderful note to stock. And it’s hard not to add lavender to pretty much everything. This pot simmered low, with the surface of the liquid undulating gently, for about five hours. The house smelled porky.
Now it’s all socked away in the freezer, waiting to be put into a bag. The new, big freezer will be here soon, I hope; in doing research for an upcoming article I’ve found a bunch of excellent sources for humanely raised, pastured meat in our area and my inner survivalist wants provisions for when the rapture happens.