If you follow food trends of any stripe these days, you may have heard people talking about the many wonders of bone broth. When Joy and I went to the Natural Foods Expo last fall, we spotted several companies selling versions designed for sipping (though I tend to be skeptical of such things, I must say that Noma Lim was quite delicious).
I recently got a pitch for a kit hoping to make homemade bone broth even easier (though truly, it’s not that hard even without a kit and it’s far more affordable). And there has been a steady stream of books trying to help guide you towards doing it yourself.
For those of you who don’t mind flying without recipes, you don’t need anything more to make bone broth (or stock, or regular broth, or whatever else you want to call it) than a big stock pot, some meaty bones (sometimes roasted, sometimes not), vegetables, and tasty, clean water.
However, if you like to have a bit more guidance, may I suggest the book Brodo, by Marco Canora? He’s a New York-based chef who started a bone broth take-out window in his restaurant Hearth and has created a lovely, smart book on the topic of making delicious, savory broths.
One of the reasons I like this little book is that it offers so much more than just a handful of broth recipes (there are actually 15 distinct versions). It also features bowls (I have the ginger beef bowl on my meal plan for next week), soup add-ins (I need to make the Infused Coconut Milk immediately), and risotto recipes.
Now, just one thing. As much as I’m pleased that people are returning to the act of making their own stocks and broths, I do think that there’s a danger of becoming too precious about the process once it becomes as hot and trendy as bone broth has.
It is important to use good ingredients, but remember that the act of making broth or stock was originally intended to be one of frugality and making the most of your food. Don’t think you need to break your budget in order to add it to your homemade pantry. And don’t feel like you have to be bound to a specific recipe. Work with what you have.