jmcquown > wrote:

> Victor Sack wrote:
> (snippage)
> > So, sweat some chopped onion and star anise (this really brings out the
> > meaty flavours) in a little oil, add the stock bones or meat, along with
> > water (or stock)
>
> Seems counterintuitive to add stock when making stock.

Why? It would make for a richer, more concentrated stock -
a double strength stock - and it is certainly nothing unusual.
Look up remouillage, for example he
<http://www.mahalo.com/how-to-make-remouillage/>.
The "secondary" stock is often enough used as a base
for a new stock, but there is nothing to stop one from
using the "primary" stock as a base. One could also make a bone
stock and use it as a base for a meat one.

Victor