Taking stock of bone broth
Taking stock of bone broth
Move over, green juice. Make room for bone broth. Made by simmering the bones of animals, such as cows, pigs, and chickens, in water for hours (or even days), it’s all the rage with food bloggers and Paleo-diet enthusiasts. As it cools, the liquid thickens due to the collagen-rich gelatin that is released from cartilage and bones. (Regular broth is typically made with only meat or a small amount of bones and is cooked for a much shorter time.)
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