Lately, since I've had a ridiculous amount of free time, I've been making my own stock for noodle soup. I've heard from here and there that roasting the neck bones (and meat) makes a difference in the flavor of the stock, but I haven't noticed any difference. The only different I've seen is that not roasting leads to a more clear soup that solidifies at higher temperatures. The two basically seem to taste the same in my opinion.
Perhaps I need to find some other more productive things to do outside of eating...
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