Steffani Cameron on Nostr: If you’ve never re-roasted all your bones and veggies for stock, you’re letting ...

If you’ve never re-roasted all your bones and veggies for stock, you’re letting the exit to Flavortown just pass you by.

I’m making dark chicken stock for red beans and rice, but it’s terrific with mushroom risotto, French onion soup, etc.

In the oven it goes until starting to char now.

You can dial down the depth with raw veggies alongside roasted bones, so it’s all about what you’re making with the stock later. Darker is for heartier, lighter for more delicate meals.