I am tinkering with my stock recipes.
For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches of rib attached, and a 1/4 inch slab of roasted pork belly.
For the beef stock I have been using 8 cups of water over an equivalent amount of roasted beef bones (knuckles and backbone/rib).
This gives a very flavorful stock and, for cost reasons, I want to determine how much I can reduce the concentration (by adding more water) without reaching too watery a taste.
Does anybody have any guidance on this topic?