Soup bones are a secret weapon for creating deep, rich flavor in soups, stews, and stocks. Not only do they enhance the taste with savory depth, but they also bring added health benefits, such as collagen from the marrow—great for joints, skin, and overall wellness. Using soup bones is also a wonderful way to make the most of the whole animal, something both amateur and professional cooks can appreciate.
Also known as stock bones, these cuts are often overlooked or discarded after butchering, despite their incredible culinary value. They typically have small bits of meat still attached—too little for a main course, but just enough to impart wonderful flavor and body to broth-based dishes. Simmering them with aromatic vegetables like onions, carrots, and celery in a crockpot or stockpot yields a nourishing bone broth that’s both delicious and nutritious.
By using soup bones, you're not just reducing waste—you're tapping into traditional, time-tested cooking methods that bring heartiness, flavor, and sustainability to your kitchen.