We embraced the joy and benefits of good bone broth several years ago. Through a combination of experiences of our members seeking their own healing through bone broth; Sally Fallon; the bone broth craze hitting urban areas, Brodo and our own hearty volume of bones, we worked with our friend and colleague Chef Lee to craft a broth with our unique mix of bones.
And it was love…perhaps love at first taste. As Marco Canora author of Brodo (and owner of the broth window of same name in NYC) says, “What I love most about bone broth is that even if you put all the thoughts of nutrition aside, you’ll still want to make it a regular part of your diet simply because it’s so delicious and satisfying.”
Absolutely. My favorite is skimming a mug off a pot we have simmering on the stove, but heating up finished broth is also fabulous (and easy!) When I am in the pattern of drinking it regularly, I am always thankful.
A toast with our favorite mugs for bone broth! (Thanks @Two Potters!)
Starting a batch of bone broth with our mountain well water at the top of this watershed is a great privilege. But perhaps equally rare is our next ingredient – bones from animals who browsed, grazed, pecked, scratched and drank that lovely water, in the life-giving glow of sunlight. Yes, outside on our pastures. Bone broth is amazing and the nutrition is a direct relation to the quality of how those animals were raised – ours, rotated on pasture, grazing and managed organically. Mari loves to call it sun stock as well, noting the power of those animals being outside grazing.
Jennifer McGurther at Nourished Kitchen (great cookbook too!) has some great synthesis of the health benefits of good bone broth, as does Brodo, which is in our Farmstand Library.
In addition to the urban hype of bone broth, we have been seeing it show up more and more in stores, even in Vermont. All a good thing for everyone’s health.
While the hype takes hold, know that our bones, fat and Farmhouse Broth are in the farmstand freezer, ready to bring you all that goodness and nutrition. Made by us or raw ingredients to get a pot going this winter on your stove. Sip and enjoy! Or use it to bolster and enhance a favorite recipe.
Side note: Broth, Stock, Bone Broth…what is the difference?
Mari & Laura have an ongoing debate here…and based on some new writing seems they are both right! (Always love that!)
Bon Appetit had the same question, see their article with interview with Marco Canora.
Marco Canora & Jennifer McGruther agree that Bone Broth differs from stock and broth on cooking length primarily (and some marketing choice of words).
“Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid.
As NY Times cooking notes, “cooks have known its wonderful qualities for centuries. It [broth] can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.”
Our Farmhouse Bone Broth simmering away