Overheard a guy at the Kroger meat counter talking about 'soup bones'

He was telling the butcher he wanted the big beef bones they cut off roasts, the ones they usually just toss or sell for dog treats for like $2 a pound. I asked him later and he said he simmers them for a full day to make a rich broth, then uses that as a base for bean soups all week. I tried it and got a gallon of broth for under $4. What other cheap cuts do you all use for broth?

3 comments

3 Comments

rileyl9811d ago

Remember my grandma used to save all the chicken backs and wing tips in a bag in the freezer. She'd throw them in a pot with some onion skins and celery ends when the bag was full. That broth made the best rice, way better than anything from a box. @haydenharris is onto something with the turkey necks, it's all about those weird bits. The flavor gets deep and sticky in a way store stuff just doesn't.

haydenharris25d ago

My buddy swears by turkey necks for broth, they're dirt cheap after the holidays.

cameroncarr25d agoMost Upvoted

Turkey necks for broth seems like a lot of work for stock. @haydenharris, is the flavor really that different from a box of store bought? It's just boiled bones, right? I get using leftover parts but making broth from scratch takes hours. Maybe it's not worth the hassle for something you can buy for a few bucks.