If you see someone walking down the street with a coffee cup in hand that smells more like a bowl of chicken noodle soup than a pumpkin spice latté, don’t be alarmed. It’s just part of the newest food craze: drinking bone broth.
The broth does contain a few important nutrients, but you can get them in far greater quantities from other types of food (like, for example, the meat you ate off the bones before you started boiling them). The claims that the broth is “nourishing” or that it contains any meaningful amount of collagen protein are pretty much dead in the water—and we’ve known that since 1934.
Couple of related reads:
- Chicken Broth Comes Out Better on the Stovetop or Pressure Cooker, Not the Slow Cooker
- Make Chicken Stock in Just 45 Minutes with an Ounce of Gelatin
- Sweat Vegetables Before Making Soup for a Smoother, Creamier Texture
- Use Mushroom Stems for Broth Instead of Throwing Them Away
- Use a Tea Ball to Flavor Soups and Stocks
- Thicken Soup with Blended White Beans for a Gluten-Free Alternative