For the first time today I made my first stock and I gotta say the results were vere disappointing. It cam out very watery for pretty much to see what I did I followed this exact recipe:
I really am not that upset since it was very cheap to make and took little maintenance, so id really appreciate if someone could help me out I really want to make this work.
also do you think that because I used previously frozen veal bones affected it, even though they were very meaty.
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