I’ve got some meals coming up later this week I want to use a homemade stock with for sauce. The issue is I only have this evening free (about 3ish hours of stock cooking time) and the evening of the day I plan to cook on. I’m about to start my (chicken) stock now but I know only 3 ish hours doesn’t give the full body I want. I’m thinking I can do 2 and a bit hours of stock cooking now, cool the stock and then chuck it in the fridge (before straining anything) and then give it a few more hours on the day i’m cooking with it. Does this add up, should be fine food hygiene wise with roasted bones first and then 2 hours at a simmer right, but will this mess up any flavour profile? Next time i’m buying a pressure cooker submitted by /u/TheFantabulousFeline