I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when I make stock, am I leaving behind that much more flavor in a bone, or did she do something wrong? What should I do to extract the most amount of flavor out of my bones?
- Use a higher bone/water ratio? Does the water saturate with the contents?
- Cook it for a longer time?
- Use a different cooking method? She uses a crock pot, I believe.
I use a 10qt pressure cooker for my stock, and I usually cover my ingredients with water plus an inch as a rough guide. I also plan on reducing the stock afterwards, so if more water doesn't help with extraction, I don't want to waste time boiling it all away in the end.
*Since she calls it bone-broth, I'm guessing she's from the Nourishing Traditions camp where they are interested in extracting nutrients, etc. from the bone. I don't know if getting extra gelatin out of a bone means more flavor was left behind originally.