Marrow Bones vs Soup Bones - Mothering Forums

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#1 of 5 Old 07-28-2007, 11:54 AM - Thread Starter
 
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I usually use marrow bones to make my beef stock but when we got our cow share recently, there are only a couple of marrow bones & about 4-6 packages of soup bones. I unwrapped a package as I was about to make stock & there was quite a bit of meat on the bones.
I'm assuming that using a soup bone to make stock (for 24 hours) would make the meat kinda icky, yes?
So I'll stick to the marrow bones for stock, but what do I do with the soup bones? Should I make soup & toss the bones in for a couple of hours so that the meat falls off & then scoop the bones out to use for stock? Would there be enough good stuff left to make stock out of them after 2 hours of simmering?

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#2 of 5 Old 07-28-2007, 12:08 PM
 
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I would roast the soup bones first, cool, start stock, and after about an hour or two fish them out and remove the meat, then put them back in.

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#3 of 5 Old 07-28-2007, 12:27 PM
 
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nak...

I roast soup bones, remove the meat to use for pot pie, BBQ, or soup. put the bones in the crockpot and simmer 24 hrs for stock. there is usually lots of fat, which I skim after the stock cools.
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#4 of 5 Old 08-10-2007, 07:39 PM - Thread Starter
 
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Quote:
Originally Posted by gardenmommy
there is usually lots of fat, which I skim after the stock cools.
Wondering why you skim the fat...I never skim the fat off of any of my broths (or anything really.)

Does anyone else skim the fat?

Thanks for the roasting tip, gardenmommy & KerryAnn.

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#5 of 5 Old 08-11-2007, 12:52 AM
 
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I skim the fat, I guess because all my recipes tell me to. But now I've got a little container in the frig with skimmed fat that I use at other times, since we can't use butter.
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