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I haven't made beef stock in a long time, but I always roasted them first, too.
Can you explain this? Your mean in an oven I imagine, covered, uncovered? What temp and how long? What does roasting them do? Wouldn't the juice/fats run out and burn or do you put water in the pan?
Can you explain this? Your mean in an oven I imagine, covered, uncovered? What temp and how long? What does roasting them do? Wouldn't the juice/fats run out and burn or do you put water in the pan?
Put them on a rimmed sheet pan and roast uncovered (flip them occassionally) as described above. The flavor the roasted bones give stock is out of this world.
ETA - They're bones - there aren't juices/fats to run out and burn.
I definitely need to make something with them tomorrow, so I will let y'all know! I love the French Onion Soup idea except I'd have to go shopping for Gruyere and make a loaf of bread and I dont have the time tomorrow!
Make the soup, then freeze it until you get the cheese. Onion soup freezes beautifully,!
I used frozen mixed veggies, diced potato, cabbage, celery, onion, canned tomatoes, and barley.
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