Bone Broth is the latest trend that’s heating up NYC this winter. Its already been a hit in the Paleo diet community and even Lakers All-Star Kobe Bryant, and has recently come to NYC thanks to Marco Canora of Hearth.
I grew up having my mother make beef broth when we were feeling under the weather and my father would have it to start every meal in the Winter. When I heard from one of my Italian clients that Hearth had set up a window selling “brodo” (broth)--my first thoughts were this is genius!
Although made from the same components of a broth (usually meat boiled for 45 minutes to 2 hours) or stock (usually bones boiled for 3 to 4 hours), bone broth takes it to the next level! It consists of roasted bones boiled up to and often longer than 24 hours, until the bones start to disintegrate to release their nutrient and mineral goodness.
Broth in general has long been touted as the fixer for any cold (chicken soup aka “Jewish Penicillin” anyone?), bone broth has even been described as a “magical elixir,” claiming to be a nutritional powerhouse. High in proteins & minerals, good for bone health, great for teeth, skin, hair and nails, its no wonder bone broth has even become a part of the Lakers Nutrition Program. Also a reason why Marco Canora opened Brodo, a take-out window of Hearth, literally selling bone broth by the cup. New Yorkers have the chance to sip on organic chicken broth, grass-fed beef broth or my favorite hearth broth (chicken, turkey & beef), with the options of add-ins like ginger or Calabrian chili oil.
Chicken soup does soothe the soul, but bone broth really warms it up. But at 10 bucks for 16 oz don't know if we can afford it every day-- maybe we should work on making our own stock which is equally medicinal-- Getting in Touch with your Food always is. The simplest comfort food in the world has a depth of flavor that only comes from simmering bones for a day, something you can’t quite achieve from the high-sodium broths, stocks and bouillon cubes on store shelves.
Glucosamine and Chondroiton