and the browning adds to the colour and flavour?

this is what i'm hoping........

kate

On 1/28/2012 7:23 AM, W. Baker wrote:
> Tiger > wrote:
> : Susan, I need to get out of that thread that is endless now, ergo the
> : topic change.
>
> : I've always 'browned' the beef bones in a large pot to make the broth in.
>
> : The idea of roasting the beef bones intrigues me. Would you kindly
> : bring me up to speed?
>
> : ta!
>
> : kate
>
> Not Susan, but I often roast the meat bones before making broth or soup.
> I will do the same with chicken bones or wings, which I often use for
> soup. I just put them into a large pan ad into a quite hot oven(420-450F
> and let them roast until they begin to brown up, then demp them and all
> the juice adn fat into the pot , as it is hard to remove the fat at tis
> time. that comes later. Then just procede with our usual recipa.
>
> Wendy