I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this when one time I added celery leaves and parsley in the last hour of the cook, and it had such a nice fresh aroma to compliment the deep stock flavour and thought maybe it would make sense to add in every element of a stock at different times?
It's been my experience that Chicken Carcass and Feet are about done at around 4-6 hours, Veal and Beef Bone around 10-12. But vegetables are good after about 2 hours (carrots, celery, leek), is there any reason why I should not cook my veal stock for 8 hours and then right towards the end pop in the vegetable? It seems so intuitive for me but I have literally NEVER seen it done. Maybe I'm missing something?