I have some pork shoulder bones in my freezer from when I made pernil. Shortly, I will have have bones from a braised short-rib dish I am preparing right now.
What I'm wondering is this: if you're going to use bones for stock, can you use bones you have previously used elsewhere (this would also apply to the bones after roasting a chicken), and if so, do I just toss them into the water with whatever vegetables and spices I'm using in the process, or should something be done with them first?
I'm an amateur at this, so thanks for allowing me to ask what I'm sure must seem like a simple question.
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