Ingredients for bone broth, displayed at In the Kitchen Shop, Tequesta. (All photos by Allen Eyestone/ The Palm Beach Post)
The bone broth fad, condensed:
ONE: There’s a bone broth renaissance simmering across the country in over-sized stock pots and Dutch ovens. Everyone from Paleo devotees to hipster home cooks to chilly New Yorkers are slurping up the broth that’s as trendy as it is beautifully ancient.
TWO: Making the broth requires an ample amount of bones — the more bones the better.
THREE: For quality broth, use grass-fed beef marrow bones, organic chicken backs, necks and wings, hefty lamb or bison bones — or a combination of the above.
FOUR: The current trend was sparked by New York chef Marco Canora, who claims to have healed himself of a range of maladies by sipping bone broth throughout the day. He so believes in the stuff that he opened a broth take-out window he calls Brodo.
FIVE: Jupiter holistic physician Dr. Ken Grey prescribes bone broth for energy, post-surgical healing, fertility and general health. He strongly believes the marrow and fat released into the broth during a slow simmer contain healing properties and should be consumed.
Tequesta chef Lenore Pinello prepares bone broth in the test kitchen (In the Kitchen shop).