When using soup bones, timing is everything. I see lots people make the mistake of waiting to add a soup bone to their stock after it has started to boil. This is the wrong way to go about it especially if you want to impart a lot of flavor to your stock.
When you add a soup bone to boiling stock the boiling water will seal the bone. Thus all the delicious flavors will not get released into the stock. The best time to add a soup bone to your stock is right away. You should add the bone to the water when it is still cold and first placed on the stove.
What this will do is allow all the flavors, and nutrients to be released from you soup bone. Plus all the gelatinous portions of the soup bone will be release, and this helps to thicken up and add body to your stock.
