The leg and the neck.
Best Cooking Method:
This mix of meaty neck bones, marrow bones, and knuckles makes a great stock or broth. If you like color in your broth, roast the bones fresh for an hour at 300 degrees. Then put them in a pot with water all the way to the top for a minimum of 8 hours.
If you add onions or herbs, that’s stock. If it’s just water, it’s broth. To read more about making broth, see our blog post on the topic.
We sell other kinds of bones but these are the ones we suggest for soup, broth, or stock.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person and soup bones are usually sold in pre-portioned bags. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.