I’m sharing another part of chapter from my book, A Bowl of Comfort: Slovak Soups & Stews. This chapter is where I get geeky.
In the book is info on the difference between broth, stock, and bone broth, and between white and brown stocks (for now we’re just calling it bone broth). Included are instructions for making bone broth with a pressure cooker, slow cooker, or stock pot with poultry, fish, or ungulate (animals with hooves) bones. And, I have six ideas of where to find bones, if you don’t know where to get them.
Bone broth is a bit of a buzzword. Trendy cafés serve flavoured bone broth to go and it is celebrated as a magic heal-all. Others scoff at broth as a fad of plaid-wearing hipsters or dismiss that any health benefits can result from drinking it.
Is the bone broth worth the fuss, not to mention the extra time and energy that goes into making it (or buying it)? Click to continue reading