“Bone broth” might sound a bit prehistoric or conjure up images of unsophisticated hunter-gatherer cuisine, but it is actually rapidly gaining traction as a go-to health staple. And yes, there is a bit of tradition attached to this popular elixir.
Julia Moskin explores the tradition, trends and science behind “broth-ing” in her recent New York Times article:
“Recently, this prehistoric food has improbably become a trend beverage, ranking with green juice and coconut water as the next magic potion in the eternal quest for perfect health. Like other health foods that have taken off in recent years — yogurt, quinoa — broth combines mystical connections to the ancient world and demonstrable nutrition benefits in the modern one.”
While Moskin notes that using stocks and broths is nothing new for chefs, or for a wide variety of cultures, broth in particular is breaking into the popular culture because of its beneficial health properties.
“The difference between stock and broth is elusive in the bowl but clearer in the kitchen. Many people use the terms interchangeably, but strictly speaking, both broth and stock include bones and meat, but stock has a higher proportion of bones to meat. And to those who have taken up “broth-ing,” it is the content of the bones — including collagen, amino acids and minerals — that is the source of its health benefits. Extracting the nutrients from bones is accomplished through long cooking and by adding some acid to the pot, like vinegar, wine or a bit of tomato paste, which loosens and dissolves the tough bits.”
Whether you’re a foodie, Paleo devotee, health enthusiast or just feeling under the weather, broth offers a simple and sippable solution. Learn more about the origins of broth making, and how this longstanding tradition is helping shed light on our nourishment needs.