I'm having a bunch of people over for pho tomorrow after work and I'm planning on making the stock in the slow cooker (actually...two slow cookers - there are many people coming) while I'm at work. I typically parboil my beef bones before making any kind of stock/broth with them and then just put them directly into the pot and/or slow cooker.
Can I space these steps out overnight? I was thinking of parboiling the bones tonight, draining and rinsing them, and then putting them in the fridge overnight. Tomorrow morning before I leave for work I'll assemble the pho ingredients in the slowcookers and come home to the broth already done. All I will have to do is get the noodles and toppings going.