The Forktionary Angle
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Definition
Bones from various animals (beef, pork, poultry), used for making flavorful broths and stocks due to their collagen, marrow, and mineral content.
Sensory Profile
TasteNeutral (raw), Rich Umami (when cooked into broth), Mineral
TextureHard, Porous, Marrow-filled
AromaNeutral (raw), Rich, Savory (when cooked)
AcidityLow
Technical Metrics
Nutrition Facts
Per N/A (consumed as broth) Calories0 kcal (for the bone itself; nutrient content in broth)
Total Fat0 g (for bone; variable in broth)
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g (for bone; significant in broth)
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
CalciumSignificant (in broth) mg
IronTrace (in marrow) mg
PotassiumTrace (in marrow) mg
Chef’s Secret
Roasting bones before simmering them for stock significantly deepens their flavor and adds a rich, browned color to the finished broth.
Substitutions
Best Match
Roasted Meaty Bones/Carcass
1:1Adds more meat flavor and color to the broth, excellent for depth.
Gelatin Powder
Varies (by recipe)
Adds thickening and mouthfeel to broth or sauces, but no flavor.
Mushroom Stems/Trimmings
Varies (for veg broth)
Vegan option for umami and depth in vegetable stocks.
Store-bought Stock Concentrate
1:1 (diluted)
Convenient for quick flavor addition, but lacks the richness and health benefits of homemade.
Buying Guide
Look for bones with some meat and connective tissue still attached for maximum flavor and gelatin.
Flavor Pairings
Vegetables (carrots celery onion) herbs (bay leaf parsley) peppercorns salt.
