Originally Posted by Aunt Bea
I'm sorry, I just couldn't toss it!
I would have to pick through it and salvage some of the better looking bits to add to some soup or a batch of hash.
Originally Posted by GotGarlic
The Aunt Bea, after simmering for 12-14 hours, there won't be any flavor or texture left. I don't like to throw away good food, either, but this won't taste good.
I tried doing that the first time I made stock and the meat and veg were utterly tasteless.
Yep. The whole point of the long simmer is to extract every possible bit of flavor from the rough ingredients. There is nothing left worth reusing after 14 hours.