Do you want to know the secret to rich and hearty soups and stews? Well, Professional chefs use soup bones. Soup bones typically have a small amount of meat on them that will help make the stock or base of the soup richer and more flavorful.
Roasting the bones creates a more flavorful stock. Roasting slowly melts any fatty pockets in the bones, including the marrow. Place the bones in a shallow roasting pan and top with enough water to coat the bottom of the pan. Roast the mixture over low heat for at least one hour.
