It’s as old as restaurants themselves, but since New York chef, Marco Canora, started selling steaming soups from his takeaway joint, Brodo last year, ‘bone broth’ has become a thing.
Kicking off everywhere, from Brooklyn to Brighton, this hot drink is giving people’s daily espresso a run for its money. But what exactly constitutes a bone broth? According to devotees, it’s the amount of time the bones are boiled (12 hours at minimum, but ideally 24). The long cooking time breaks down the bones to create a protein, mineral and collagen rich liquid - think happy joints, a healthy stomach and good immune support.
Early adopters, Jasmine and Melissa of Hemsely + Hemsley, have long preached the benefits of bone broth too, describing it as not only a solo snack, but also the perfect base to super-charge soups, stews and curries instead of reaching for a stock cube.
Time to put the affection you feel for your nutribullet to the side and dust off your slow cooker, then.
