So my youngest is now promoting the wonderful benefits of bone broth, but without saying anything other than it just makes him feel good.


Anybody else here drinking that stuff? Are there a particular benefits or are you just drinking warm hot salty liquid?

I think most of the stuff is made from chicken bones? But I know nothing.

Your experiences?

Great source of collagen and other nutrients. Plus it tastes good too.

I make a bunch around chicken butchering time with saved up carcasses and feet.

Bone broth = broth.

If you ever made homemade chicken or beef stock, you were making bone broth. This is nothing new. Your bubbie was making bone broth decades ago. Hers was making it a hundred years ago, and so on.

Broth has always been made by simmering bones, with some meat on them, in water. It has collagen and gelatin in it. (Which is what the kooks claim makes it so beneficial.) It is surely good food, but it isn't magic.

Bone broth is simply the new cool marketed name for....stock. Same stuff when you put your old bones into a pot, add some aromatics and water, simmer the shit out of, do some skimming/straining, voila! 'Bone broth.'

Broth has always been a southing drink, its the base for many soups and sauces; besides what's been mentioned, there not a lot of additives whereas you look at the ingredient list on a can of soup...you're gonna get a paragraph and a LOT of salt. The healing/feel good effects of chicken soup, is the stock and the simplicity of ingredients.

I eat it frequently.

I use ox-tails (choice grade) from the local supermarket.

I use an insta-pot for 60 minutes. Water to cover the ox tails, season with sugar, soy sauce and salt.

When done, I remove the ox tails and skim off the oil. Then add some sesame oil and white pepper.

I eat the ox tail (tasty!) with rice, diced scallions, sesame seeds and the broth.

If you put the broth into the fridge, it will gel and become solid. Jello broth. Just take a chunk and heat up (slowly - medium low). You can add some water to thin it out if needed.

I used to do it with chicken wings as well but it kind of smells. I like ox tail better. Plus, I like eating the beef.

^^^ I like the oxtail idea. There are a lot of pho places around here and you can actually buy oxtail pho. I can even order just the broth and have it delivered. But I appreciate the ability to make it as well so thank you for how you do it.

Just to assuage anyones concerns, I’ve made plenty of stock, soups, and sauces in my life as I’m the cook in the family for over 40 years, plus worked in many restaurants; also as a private chef for a bit when needed.

I guess what I’m asking is that it’s new to me that people drink this like tea out of a cup.

And the “mysterious“ benefits… I think y’all are right it’s just bone marrow and collagen. Oh, and salt!

(And, coming from the south, I still keep my bacon grease.)

Broth is great for you in general. Lots of good things in marrow.

Either coincidental timing, or Siri is reporting our household conversations to SIGforum.

My wife just mentioned bone broth this morning (I did not have my hearing aids in, and I thought she was talking about "bone rot"). She has retired from her practice as a mental health care provider, and she's spending quite a bit of time doing lawn and garden stuff, and is starting to have problems with her fingernails splitting.

She mentioned that she had read / heard that bone broth is good for fingernails, so I added it to the shopping list.

Now wondering whether beef stock or chicken stock is equivalent.

Every time you buy a rotisserie chicken throw the carcass and skin in a pan and cover with water. Throw in a piece of celery and onion if it is handy and a little seasoned salt. Simmer a couple of hours. Strain and discard solids. Use or freeze. Makes great “bone broth” to have on hand to use in recipes.

It is a lot of time and trouble to make so I just buy Dr. Axe's bone broth:

https://ancientnutrition.com/c...ns/popular-products#

Dammit, just ordered via Ubereats some oxtail phô for me and grilled shrimp būn for granny.

You guys cost me a small fortune.

Could there be any LESS APPETIZING of a marketing name than bone broth?

Here, have some bone broth and we'll top that with a little toenail clippings crouton!

quote:

Originally posted by PASig:
Could there be any LESS APPETIZING of a marketing name than bone broth?

Here, have some bone broth and we'll top that with a little toenail clippings crouton!

Maybe it’s all the betabois needing more starch in their shorts? lol

Osteo soup?

I’m eating it daily now adding some pre-cooked root vegetables for some substance. I dice the veg’s on Sunday night, cook it up, and I’m good for the week:

Beets, carrots, turnips, radishes, rutabaga, and parsnips combined with Trader Joe’s ‘21 seasonings’ and then sautéed in some butter.

Each morning (easier for me than later in the day) I combine the mix and broth and microwave it. A surprisingly good little soup.

Todd

I don’t know about the health-food bone broths (and find the claims dubious), but there are definitely traditional versions of bone broth that are very different from traditional versions of stock.

There’s some overlap and fuzziness, but generally, in the western culinary tradition, broth is made with meat and veggies over a short cook time (a couple hours or less) and often doesn’t have bones in it because it isn’t cooked long enough to get much out of them.

Stock is made with meat and veggies over a long cook time (say, 6-12 hours) and frequently has bones in it.

However, in both the western culinary tradition and several Asian culinary traditions I’m familiar with, there’s also a stock made ONLY from bones (well, a few spices are often added) over a long cook time. In fact, in many versions the bones are briefly boiled, scraped clean, and the water discarded before using the clean bones to make stock.

That type of “bone broth” tastes VERY different from a “normal” broth or stock.

I’m not sure if that’s the same thing the health craze people are selling, though.

Good for the joints. My ortho surgeon had me on it immediately after shoulder surgery. It helped because I was back in the gym 6 weeks post op. I buy chicken and pour some on any chicken I make.

Pho anyone?

I make beef bone broth. I use it as a base for sauces mostly.

quote:

Originally posted by Chowser:
Pho anyone?

Yes, please.