Your grandma cooked with it, her grandma cooked with it, and even her grandma’s grandma cooked with it. Since the stone age, animal broth has been a staple, maybe even the staple, in cooking throughout cultures all over the world. In Europe, broths and stocks have been the foundation of meals used in stews and sauces. In Asia, nutrient-dense broths have never gone out of style and are served for breakfast, lunch and dinner.
So, after ages of existence, why is bone broth all of a sudden gaining immense popularity as a dietary must-have, and morning beverage, amongst today’s nutritionists and health-conscious?
Plain and simple, shinier hair, improved digestion and reduced inflammation are all potential benefits of bone broth. We’ll drink to that!
Bone broth is pretty self-explanatory: it’s a broth made by boiling animal bones (typically beef or chicken — though turkey, fish and pork are also common) until they break down, releasing nutrients like calcium phosphate, keratin and collagen.
With nutrient-packed veggies tossed in and boiled anywhere from 24 to 48 hours, depending on preference, the resulting broth is said to aid in joint lubrication and kidney function. Additionally, bone broth’s heaping dose of gelatin plays a factor in improving gut health and muscle growth.
Home remedies aside, this stuff tastes good! This meaty delicacy has gained traction in NYC with one chef opening a take-out window serving beef, chicken and turkey bone broth in coffee cups. With New Yorkers lining up by the dozens to get their fare, it’s no wonder Chef Marco Canora is at the forefront of bone broth’s breakthrough back into mainstream.
For those without the convenience of a local take-out spot, bone broth is exceptionally simple and affordable to make with a few ingredients and ever-so-handy crock pot (something those grandmothers of ours didn’t have as plug-and-play luxury). There are countless recipes out there, all of which incorporate the same ingredients, with just some minor modifcations: animal bones, carrots, onions, celeries and seasoning. Simmer in a crock pot, then refrigerate; warm up when you’re ready to sip down. Here’s a handy site for more detailed recipe tips.
Ultimately, this age-old recipe has stood the test of time and, like most noteworthy trends, is coming back for another stint in the spotlight.
So, what do you think paleo-friendly recipe? We’re on board to give it a shot in the a.m. — after all, Grandma does know best.
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