Rich and gelatinous, bones impart a deep, savory flavor when simmered into stocks and broths. The resulting liquid is both nourishing and flavorful, serving as a foundational element in countless cuisines.
Where it comes from
The use of bones in cooking is a practice that spans cultures, from French fonds de cuisine to Asian bone broths, revealing a universal appreciation for their depth and richness.
In the kitchen
Bones are simmered for extended periods to extract collagen and flavor, creating foundational stocks that enhance soups, sauces, and braises across various cuisines.
Nutrition (per 100g)
50kcalCal
10.0gProtein
1.5gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Onion
Roast bones with onions first. The caramelized sugars deepen the stock's flavor, adding a sweet, earthy undertone.
Carrot
Add carrots to the simmer. Their natural sweetness balances the savory depth of the bones, rounding out the stock.
Celery
Simmer with celery for a fresh, herbal lift. It cuts through the richness, keeping the stock lively.
