Sorry poochies, I'm not wasting these bones on you! Roasted in the oven until brown, then into the stock pot they went. I made about 6-7 litres of good quality stock to use in soups and casseroles, and then "canned" it in the pressure canner. It will be happy on the shelf for a year at least. Not that it will last that long.
I've already used some for lunchtime pork and noodle Asian style soups - delicious.