FAD to the BONE

Santa Fe New Mexican - Healthy Living - - HEALTH INTEL -

Marco Canora, the chef-owner of Brodo in New York City — where cus­tomers line up to buy hot bone broth from a take­out win­dow for $10 a cup — calls bone broth the “su­per­food that never made it onto the list of su­per­foods.”

Tra­di­tional to cul­tures on ev­ery con­ti­nent, the mak­ing of rich, gelati­nous broths dates back to times when an­i­mals were slaugh­tered at home (or very nearby) and noth­ing went to waste. So that pot on the back of your grand­mother’s stove con­nects to an­other ris­ing foodie fad: us­ing up left­overs, byprod­ucts and the parts of an­i­mals and veg­eta­bles that don’t nor­mally get eaten.

But bone broth is more than a fad; it’s a tra­di­tion that’s be­ing re­dis­cov­ered. Its rich fla­vor has made it a standby for gen­er­a­tions of chefs, an es­sen­tial com­po­nent of the mother sauces that un­der­lie clas­sic cui­sine and the rea­son why restau­rant soups and stews of­ten taste bet­ter than those made at home.

It’s also a health food. The min­er­als and col­la­gen in broth made from large quan­ti­ties of chicken, beef, pork, lamb or fish bones con­trib­ute to its long­stand­ing rep­u­ta­tion as a cure for colds and stom­ach ail­ments, and its high level of eas­ily ab­sorbed cal­cium can be a boon for peo­ple who avoid dairy prod­ucts.

How does bone broth dif­fer from ev­ery­day stock — the kind sold in boxes and cans in the su­per­mar­ket? It’s stronger and thicker, with the high level of gelatin ex­tracted from the bones giv­ing it body and a char­ac­ter­is­tic jig­gle when cool. It can be cooked down even fur­ther into an al­most solid demi-glace, which can be frozen and re­con­sti­tuted with wa­ter when needed.

The rich broth is all about the bones, sim­mered in wa­ter for 24 to 48 hours, along with bits of meat, fat and aro­matic veg­eta­bles (such as car­rots, onions, cel­ery

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