Yup, they make good broth, along with any browned drippings. I don't like the vinegar trick though, it used to be mentioned in a lot of Rodale books and mags as a frugal way to liberate the calcium into the broth.
Makes the broth taste funny.
I like to buy bones once in a while for soup. the really good marrow bones with some knuckle bone parts and lots of meat scraps.
Roast them in the oven first, then make soup. Chill and discard the hardened fat.
But making it with fat before defatting is a flavour enhancer. Dh adores marrow on toast, but his cholesterol won't stand it.
I use poultry carcasses right away ..... I roast them and make a reduced stock and freeze it or use it right away.
I save beef and pork bones til I have enough and roast them til they are dark and make a reduced broth from them too..
I keep labeled zip lock bags in the freezer for different types of bones (beef, ham, chicken, etc.) and do the same for vegetable trimmings until I get enough to roast and then into the crock pot to make stock.
We keep them and toss them in the freezer. I make soup out of them. Well, if it is a hambone, then it becomes ham and beans. I always leave them meaty because I am lazy and that way I don't have to pick the bones so well.
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