When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velouté.
The problem I'm having is that I use about 400gr meat for 1 liter of water, and that's 40% meat to begin with... (OK, after cooking the meat loses 50% weight, but I have no idea how much water evaporates).
I'm afraid to use less meat, but maybe I could add more bones?
What proportions are appropriate for a nice dark stock (or an ordinary one)?