Can I use my Granite-ware canning pot to make stock?
I emptied my freezer of all my saved roast chicken carcasses ( 7 or 8) and trimmings from fresh birds to make a stock and realize I have too many to fit in even my largest stock pots. Grant it, I could divide this into two large pots. But it will be so much easier to just make one huge pot.
Do you think the granite ware is suitable or is it too thin? I wish I had a flame tamer but I don't.
So, what do you think?
Thanks in advance