• themusicman@lemmy.world
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    11 months ago

    Hardly a culinary expert, but wouldn’t roasting it first actually develop the flavour of the stock more?

    • root@lemmy.zip
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      11 months ago

      Not an expert either, but I do make stock and have done it both ways. I find my best batches come from raw carcass meat, cooked carcass makes a darker color stock/broth as well.