About Soup Bones
Soup bones come from various parts of the animal — typically knuckles, necks, marrow bones, or femur sections. They’re rich in collagen, minerals, and marrow fat. The long-simmered broth they produce is called bone broth, and it’s used as the base for soups, stews, braises, sauces, and risottos.
Basic Bone Broth
Roast bones on a sheet pan at 400°F for 30 minutes until browned. Transfer to a large stockpot. Add 2 quartered onions (with skins on for color), 3 carrots, 3 celery stalks, 1 head of garlic halved, a handful of peppercorns, a splash of apple cider vinegar (helps extract minerals), and 2 bay leaves. Cover with cold water by 2 inches. Bring to a gentle simmer — never a boil. Skim any foam. Simmer 3–4 hours on the stovetop or 2 hours in an Instant Pot on high pressure. Strain. Season with salt. Store in the fridge for 1 week or freeze for 3 months.