Bone Soup
Soup Bone Secrets: How to Make Broth That’s Rich, Bold, and Full of Depth
A truly great soup doesn’t start with salt or seasoning, it starts with a soup bone. That simple cut, often overlooked, is the key to deep flavour, velvety texture, and the kind of soup that warms you all the way through.
At Tasty Plated, Chef Rachael swears by slow-simmered soup bones for building broths that taste like they came from a five-star kitchen. Whether you’re working with beef marrow bones, pork neck bones, or chicken backs, the process is the same: roast, simmer, and savour.
If you’ve never cooked with soup bones before, this guide will walk you through every step, from choosing the best bones to making the most of their incredible flavour.
• What Is a Soup Bone?
A soup bone is exactly what it sounds like: a cut of bone (with or without meat) used to create broths, stocks, and soups. When simmered in water with vegetables, herbs, and seasonings, soup bones release collagen, marrow, minerals, and flavour, giving your broth depth, richness, and that slow-cooked magic.
Types of common soup bones:
Beef marrow bones (shank, knuckle, neck)
Pork neck bones
Lamb bones
Chicken backs, feet, or carcasses
Turkey necks or wings
Some bones are meaty, others are mostly connective tissue, both bring something valuable to the pot.
• The Best Bones to Use for Soup or Broth
Each type of soup bone adds a slightly different quality to the broth.
| Bone Type | Flavor Profile | Best Uses |
|---|---|---|
| Beef marrow | Deep, earthy, rich | Bone broth, beef stews |
| Pork neck bones | Sweet, fatty, mild | Ramen, bean soups, collards |
| Chicken backs/feet | Light, gelatinous | Chicken broth, Asian soups |
| Lamb bones | Strong, gamey flavour | Mediterranean stews |
| Turkey bones | Rich and savoury | Holiday leftovers broth |
Chef Rachael’s pick for flavour and texture? “Roasted beef knuckle and marrow bones, they deliver both body and soul to your broth.”
• How to Prepare a Soup Bone (Roast, Simmer, Skim)
The method is simple but intentional, and every step builds flavour.
Step 1: Roast (for beef, pork, or lamb bones)
Preheat oven to 425°F
Spread bones on a roasting pan with onions and carrots
Roast 25–30 minutes until deep brown
Step 2: Simmer
Transfer bones and vegetables to a stock pot
Cover with cold water (2 inches above bones)
Add aromatics: garlic, bay leaves, thyme, peppercorns
Bring to boil, then reduce to a gentle simmer
Simmer 8–24 hours depending on bone type
Step 3: Skim
Skim foam or fat from surface occasionally
Add water if needed to keep bones submerged
Step 4: Strain and cool
Remove bones and solids
Strain liquid through fine mesh
Cool quickly and store or freeze
• Chef Rachael’s Tips: Extracting Flavor and Gelatin
Soup bones are full of connective tissue, and when simmered low and slow, that tissue breaks down into gelatin, which adds body and richness to your soup. That’s the “jiggle” you want in cooled bone broth.
Rachael’s top flavour tips:
Add a splash of apple cider vinegar to help extract minerals
Don’t over-season early, salt at the end
Use a mix of meaty bones and joint bones for balanced taste
Simmer, don’t boil, boiling makes the broth cloudy
Leave the lid slightly ajar to reduce gently
“When your broth cools and turns into jelly, that’s when you know it’s good,” says Chef Rachael.
• Table: Raw vs Roasted vs Marrow-Rich Bones
| Bone Style | Flavor Depth | Gelatin Level | Cook Time | Best Use |
|---|---|---|---|---|
| Raw (unroasted) | Light, clean | High | 6–12 hours | Chicken stock, clear broths |
| Roasted | Deep, caramelized | Medium-high | 8–24 hours | Beef broth, ramen base |
| Marrow-rich | Fatty, silky | Lower gelatin | 8–12 hours | Sipping broth, rich stews |
• Serving Ideas, Freezing, and Reusing Bones
Use your broth for:
Soups: minestrone, ramen, pho, chicken noodle
Grains: cook rice or quinoa in it
Sauces: reduce into gravy or demi-glace
Sipping: heat and enjoy in a mug with lemon + sea salt
Storage:
Cool broth quickly in an ice bath
Refrigerate up to 5 days
Freeze in jars, silicone trays, or freezer bags
Label by date and bone type
Can you reuse soup bones?
Yes, once or twice more! After the first simmer, re-boil with fresh water and new aromatics for a lighter broth.
• FAQs About Soup Bones
1. Where can I buy soup bones?
Butcher shops, farmers markets, or grocery meat departments. Ask for beef knuckle, marrow, or pork neck bones.
2. Can I use frozen bones?
Yes, just thaw before roasting, or simmer longer if adding frozen.
3. What’s the difference between stock and broth?
Stock usually comes from bones only; broth may include meat. Both benefit from soup bones.
4. Is homemade bone broth healthy?
Yes! It’s rich in collagen, amino acids, and minerals, great for joints, gut, and skin.
5. How long should I simmer?
Chicken bones: 6–12 hours. Beef/pork: 12–24 hours. The longer, the richer.
6. Do I have to skim the foam?
It helps keep broth clear and clean. Just a few swipes during the first 30 minutes is enough.
• Final Ladle: Build Your Best Broth From the Bone Up
A soup bone may seem simple, but it’s the foundation of deep, comforting flavour. With just a little prep and a slow simmer, you can create broths that are richer, heartier, and more nourishing than anything you’ll find in a box.
Chef Rachael’s take? Treat bones with care, cook them slowly, and let time do the work. The reward is a kitchen that smells like home, and a soup that feeds you from the inside out.