I have 3 chicken carcasses from some chickens I cut up today and I'm planning on making stock with them (stock, broth, whatever you want to call it)
I also have some bones I cut off beef short ribs and froze a couple of months ago - if I add the bones, I assume it will make the stock taste more beefy but would anything else happen?
Presumably I couldn't just use the stock for chicken soup anymore but aside from that, will it impact the stock at all? I was thinking I could use it as broth for ramen maybe as the beef flavour could work well
Sorry if this is a bad question - thanks :)
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