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Originally Posted by Columbine
trotters/ears/tail would be even better than just the bone as they're almost all collagen, rather than well... bone! It's how you get a meat jelly or brawn in English cooking.
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Actually, no, as the flavor comes largely from the marrow in the larger bones. The bones are broken before boiling to make the process quicker - smaller bones would never give nearly as much flavor due to low amounts of marrow and the difficulty in breaking them.