Do chicken bones add flavor to soup?
Online Answer
Boiling bones in water draws flavor out of them. Most canned broth and stock you buy--beef stock, chicken stock, etc--is just this--water boiled with bones for hours. ... The stock does still take on flavor. It's easier to get good flavor from unused bones, though.
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Fish without bones, or without small bones are sturgeon, some cod and salmon. They can be river, lake, passageway or sea fish. A migratory fish is a fish that enters the fresh waters of rivers for spawning.
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This is where the idea that bones add flavor to meat began. But bones contribute no significant flavor to meats cooked by dry cooking methods such as grilling, low and slow barbecue, oven roasting, or frying (frying is considered a dry method because there is no water).
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Parboil the beef bones: Fill a large stockpot (about 12 quart capacity) with water and bring to rapid boil. Carefully lower in the bones. Wait until the water returns to a hard boil. Boil vigorously for 3 minutes to release the impurities.
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