On 9/13/2013 7:06 PM, Victor Sack wrote:
> jmcquown > wrote:
>
>> Victor Sack wrote:
>> (snippage)
>>> So, sweat some chopped onion and star anise (this really brings out the
>>> meaty flavours) in a little oil, add the stock bones or meat, along with
>>> water (or stock)
>>
>> Seems counterintuitive to add stock when making stock.
>
> Why? It would make for a richer, more concentrated stock -
> a double strength stock - and it is certainly nothing unusual.
> Look up remouillage, for example he
> <http://www.mahalo.com/how-to-make-remouillage/>.
> The "secondary" stock is often enough used as a base
> for a new stock, but there is nothing to stop one from
> using the "primary" stock as a base. One could also make a bone
> stock and use it as a base for a meat one.
>
> Victor
>
I see your point. I don't make bone stock. Butchers in my area don't
sell bones anymore. Seems to me there was a time when they were
practically giving bones away. That hasn't been the case for many years.

Jill