Meat stock

I roasted a chicken last night, and simmered the bones &c to prepare stock for a soup this evening.
Is this a bad idea? Does the tyramine increase as it cooks?
I’ll toss it away if it’s better to do so.

Hi David,

Certain stock cubes don’t go down well for me. It must depend on how it’s made. If there’s MSG or some other weird preservative in there I’m guaranteed neck pain and a headache followed by a bad night. I think you can only know if you try it out. Hopefully you’ll be fine.

Cheers … Scott