Apparently bone broth is having a bit of a renaissance. I was made aware of this phenomenon by my very hip, health-conscious sister a few weeks ago. Our chat left me quite intrigued and I began to do a little research to educate myself on this “new” wave.
Reignited by the Paleo movement, bone broth has gained in popularity and is being endorsed by soccer moms, Cross Fitters, A-Listers, and elite athletes the likes of NBA superstar Kobe Bryant who have been touting its’ immense health benefits which include; muscle, tendon, and ligament recovery, stronger bones and nails, skin elasticity, improved joint health, and immune system support. Not only is it being used as a vital building block for creating deliciously healthy recipes; everything from smoothies to soups, bone broth is also being consumed nowadays as a beverage, in the form of a savory tea. Marco Canora, owner and operator of Brodo in NY is at the forefront of this movement, offering chef-crafted broths made with the absolute best ingredients, to create something other-worldly.
Unlike the watered down broth and stocks you’re familiar with that are chock full of sodium and preservatives, bone broth has great depth of flavor and is nutrient-dense, packed with protein, minerals, and anti-oxidants. In addition, it is also rich in collagen which is why it maintains a jiggly texture when cold. Typically, bone broth is made with the bones of grass-fed, organic animal bones that are simmered low and slow over 24 hours, with organic vegetables, herbs, and spices added to impart more flavor. I copped my broth from Bare Bones Broth which is a company based out of San Diego that came highly recommend by some of culinary-inlined friends and they absolutely didn’t disappoint.
There are a number of great cookbooks on the market that feature great recipes for bone broths, and ways to incorporate bone broths into recipes. I’ve taken the leg work out of it for you and attached links to some of the best ones I found.
Brodo: A Bone Broth Cookbook
Bare Bones Broth Cookbook