Someone told me to bake bones for my soup. How do you prepare them to bake them.?!


Question: I make soups & stews & cook a lot from scratch. The other day someone told me they had to get home to bake the bones for soup for the weekend? I tried looking online I can't find a recipe or directions for how long or what types of bones to use & why you do this. Please help! Thanks!


Answers: I make soups & stews & cook a lot from scratch. The other day someone told me they had to get home to bake the bones for soup for the weekend? I tried looking online I can't find a recipe or directions for how long or what types of bones to use & why you do this. Please help! Thanks!

You want to roast beef, veal, lamb or pork bones. Just make sure to trim as much meat and fat off...throw in the oven @ 350 for about 1-2 hours...they should be golden brown. Then simmer them completely covered in water with sauteed onion, celery and garlic with your favorite herbs. Don't let it boil or your stock will be cloudy. Let simmer for 1-2 hours, then strain. Put back into the pot and reduce for another 1-2 hours or longer for a really rich stock. Season after full reduction or it may get too salty. Use for soups, sauces etc...

Roasting bones carmelizes the sugars and proteins in the marrow and adds mega flavor to your stock...good luck

Never heard of baking the bones I think you misunderstood.. You are supposed to Boil the bones to make soup!!

they are just soup bones you can get at the butcher, it just gives the stock a really beefy flavor. i never heard about baking them before though.

Just throw a bone in boiling water 15 to 20 minutes and take the bone out,

I think they ment boil bones....

INGREDIENTS
1 picked over turkey carcass
12 cups water
1 1/2 cups chopped celery
5 carrots
1 yellow onion, cut into wedges
2 teaspoons salt
3/4 teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1 1/2 pounds cooked turkey, cubed
1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted


DIRECTIONS
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.
Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

You can boil chicken, for instance, with the bone. I buy the chicken, not just the bones. Just look up some of your favorite soup recipes that are made with meats. You will find many will suggest cooking whatever the meat is while it's still on the bone.

Bake bones?? Well, maybe? Put them in deep roasting pan, put water on them and the herbs like bay leaf, peppercorn, etc, and push it into the oven for 4 or 5 hours tightly covered at 350F.

I would rather put them in the slow cooker and simmer them than to put them in the oven.

Yes,

Put them on a roasting pan and bake them at around 350 to 400 f for about 45 minutes to 1 hour. It will create a significantly more flavorful stock than when using raw bones.
After the bones are roasted, use them as you would raw bones for making stock.
Also, you need some meat on the bones (or added meat) to get a really rich stock.

This is the same idea of making chicken stock from a roasted chicken rather than a raw chicken. The stock will be more colorful with a richer flavor.

I have never heard of baking bones. I buy a bacon hock and boil it. Will try baking it next time.

Baked bones? Never heard of this. I think they were referring to boiling the bones and using it for broth. I put them in stock pot, cover with water. Bring to a boil then simmer for about an hour.

While bones are required to make stock, as opposed to broth, it's not necessary to bake them. Although you don't have to cook your bones to make a stock, if you broil them for a few minutes per side until they are browned a bit, you will give your stock a better flavor and color then if you didn't.

Just brush the bones with a bit of olive oil on both sides and add a bit of salt before you broil them. Careful not to burn the bones so watch them

This only applies to beef, pork, veal, and lamb bones as chicken or fish bones don't need this treatment.

That person cooks . 350-400F deg on a sheet pan, beef bones work well . just bake till nicely browned and marrow gets loose , and proceed as usual to make stock You can bake some onion halves at the same time . Cut side down Brown bones on all sides.Good Cooking kg. You can also brown Shank or shin meat at the same time for less bony tasting stock The body of the stock comes from the bones





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