Hacker News Reader

There is actually a substantial amount of flavor left, but just like in coffee, it's very difficult to extract without increasing the surface area of the vegetables and meat you add in. And how can you increase the surface area? Exactly the way you'd expect to.

James Hoffmann has a video on this topic https://www.youtube.com/watch?v=VV68NiRulEk

Yeah I blend my ingredients sometimes. It produces a very intense stock which is not always what I want, but it is quite good. Recently I tried blending and then browning the blended result. It worked decently well.

Imho if they had more flavour to give my grandmother would have increased the water-to-bone ratio in her personal recipe book.

That being said the veggies are often fairly tasty. The hat is they won’t nurture a next gallon of broth but without further dilution they are great.

They certainly do - blend the stock pot and you've got a soup that tastes different to the stock - but you might not extract much by further boiling if you were already patient with the stock.

Perhaps caramelising them before the second attempt could work. I very much doubt that they do not have more flavour to give.