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.
Across cuisines
Bones are used in cooking primarily to make stocks and broths, which serve as bases for soups, sauces, and stews. When simmered, bones release gelatin and nutrients, enriching the liquid with flavor and body. Different types of bones (beef, chicken, fish) impart distinct flavors.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
