Cindy Hamilton wrote:

> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> > On Sat, 30 Nov 2019 07:47:25 -0000, "Ophelia"
> > > wrote:
> >
> > >
> > > Gary wrote:
> > >
> > > Stock
> > >
> > >> Yes. For best results, simmer a stock for 24 hours. I use a
> > >> crockpot to make it easier. Don't have to watch over it.
> > >
> > > On low? Lid on?
> >
> > My gas stove has a simmer burner (right rear), no need to watch over
> > it... however I often use larger pots so I increase the flame
> > accordingly to maintain a low simmer, and I can add ingredients and
> > increase the heat long enough to bring it back to a low simmer
> > quickly. I found all crock pots much too tiny and weakly heated for
> > going through the trouble of making stock.
>
> You're right about the size. However, modern crockpots are set to
> a higher temperature to reduce the risk of food poisoning. Even
> "low" is a pretty brisk simmer in mine.
>
> But it's much too small to make stock.
>
> Cindy Hamilton

They also come in diffrent sizes. Short of Sheldon who thinks making
less than 8 gallons of stock at a time, a waste, most home cooks go 1-2
gallons.

Here's a 2.5 gallon one.

https://www.amazon.com/Hamilton-Beac...dp/B07DKXNW2M/

I use a 2 gallon (8 quart) one all the time. I call it 'Momma Crock'
You'll have seen it mentoned perhaps over the years from here. Often in
reference to doing a whole pork butt or shoulder to pulled pork.