Ducken

Our holidays didn't quite go as planned, but because we had more time than expected we were able to roast the last of the ducks we'd stored in the freezer. Not only was I able to render about three cups of fat, I saved the bones to make stock. Yesterday I combined the duck bones with the bones of a couple of chickens to make ducken stock. 

Today I made soup first, with all the meat, a gallon of stock, leeks, carrots, barley and spinach. Unless we can't get through it in the next few days, I won't be canning it. However, I had nine pints of stock left over which I canned. 

One jar broke, unfortunately, but I still have eight pints of ducken stock canned which is good because I seem to be perpetually running out of stock.