I roasted the chicken legs and ham hocks in the roasting pan for over an hour. I added water and let the broth cook for hours. It’s so easy it feels like cheating.
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Great idea! What temperature did you use?
We cook the stock at 250 ish degrees F
Thank you!
Oh so very nice! I have recently been enamored, but have not yet executed, creating a roux in the oven. There are two roux posts here in IiF that I have discovered to be utterly fascinating: Cornstarch roux ( https://ideasinfood.com/2015/11/06/cornstarch-roux/ ) and Roux in a Jar ( https://ideasinfood.com/2010/02/04/roux-in-a-jar/ ). I am sure I’ll be trying both of those techniques as well.