When is the optimal time to add vegetables to a meat stock?
A great deal of recipes for making meat stocks recommend adding vegetables in the last hour of cooking. An even greater deal of recipes adds them at the beginning, together with the meat. I have done it both ways and find that latter approach produces more concentrated flavors. But I have also read arguments stating that the aroma of the vegetables is at the peak about one hour into cooking. Which school of thought do you belong to? Why? Would love to hear your observations.