Soup bones are meaty, leftover pieces of animal bones, often from the leg or neck, that are rich in collagen and marrow. They are used to add a rich, deep flavor and nutrient-dense base to stocks, soups, stews, and broths. These bones are simmered for hours, allowing the gelatin from the collagen and the fat from the marrow to dissolve into the cooking liquid.
Soup bones are meaty, leftover pieces of animal bones, often from the leg or neck, that are rich in collagen and marrow. They are used to add a rich, deep flavor and nutrient-dense base to stocks, soups, stews, and broths. These bones are simmered for hours, allowing the gelatin from the collagen and the fat from the marrow to dissolve into the cooking liquid.