Now we all know that Bone Broth is so good for you, and you see it on so many homesteading blogs, and I do agree, its very good for you, if wonderful to make your own broths.. but so often I see folks take the bones, put them in a stock pot with onion, garlic and sometimes celery and carrot..
Now I would love to take credit for what I am about to tell you, but it came from mom and she got it from her mother.
Are you ready.. … drum roll please.. bake/brown your bones before you simmer then in your pot..
Drain off the lovely tallow and save it for future use, it will also lean up your broth, now I will admit that I would have not have minded baking these bones a bit longer but I wanted the oven space for something else, and these were done well enough to all color, and flavour to the broth, every single bit of that awesome golden broth color on those bits of meat, fat and bone itself is going to go towards making my bone broth full bodied, dark an rich colored..
Do give it a try 🙂
Just another Day on the Farm 
Hi FarmGal — sounds delicious. I have never baked bones before for stock. What temperature should I bake the bones at and for approx how long?
Also, what do you use the tallow for?
Thanks
I baked at 350 but go higher if you want, I would say say you could do it shorter at 375 or even 400, bake till brown, it will change based on size, if they went in frozen, if they went in thawed, if they were already cooked and you took the meat off and then you are just browning them for stock making.
The tallow is high quality fat for frying, baking or anything you would use lard for.
Once I bought a facsimile copy of Mrs. Beetons Book of Householdmanagement and when I looked for making broth, she told me to brown the bones! So it seems you got a deep rooted practise from your mother.
that’s so interesting, thanks letting me know about that