Make Bone Broth
Marco Canora, the chef known for gutsy cooking at NYC’s Italian-inspired Hearth, is not the typical health food guru groupie. But recently, Canora had a serious awakening about his diet when his doctor told him he had high cholesterol, gout, and prediabetes. The news sent the chef to the pages of Sally Fallon’s seminal wellness book Nourishing Traditions (NewTrends, 1999), where he discovered the nutritiousness of bone broths—stocks simmered for an extremely long time to extract the maximum amount of minerals, amino acids, collagen, and gelatin from bones. Canora credited these comforting elixirs with helping to restore his health, and three years later he opened a takeout window at Hearth called Brodo (“broth” in Italian), offering them as hot beverages with add-ins like fresh grated turmeric.
For those who can’t visit Brodo, he offers these tips on making bone broth at home:
- Cut the bones into small pieces so that they take up less space in the pot and you get the right ingredient-to-water ratio.
- Make the broth with a mix of sustainably raised meat and bones (not factory farmed) for optimal flavor and nutrition.
- Sprinkle a little apple cider vinegar on the bones before adding water to help pull out the minerals.