I did not get any pictures before the strain (bad HT'er, I know)Pics of finished stock, pre/post strain?
How long boiling? What’s the benefit of baking the bones prior to the whole boil? I’ve never even read about or attempted this and it sounds so savory I HAVE to try it. lol
Roast the bones before hand adds depth of flavor and color.
I did 45min at 400°
Longer you roast, stronger the flavor your finished product will be.
Same thing with your pot of water on the heat.
Only time it should really boil is the beginning, lower it to a simmer for the rest of the cook.
How long this process last once again depends on how stout you want the stock.
I did 9 hours total.
I've read of people doing anywhere from 4hr up to 12hr.
After it is strained you could keep reducing it to make a glace/consumé