this post was submitted on 24 Nov 2023
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[โ€“] themusicman@lemmy.world 3 points 9 months ago (1 children)

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

[โ€“] sudoroot@lemmy.zip 2 points 9 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.