By Michele Hatton
Another old tradition is making its way back into modern kitchens: bone broths. These stocks refer back to earlier times when our ancestors used every part of an animal (eating nose-to-tail). Bone broth is made from bones, skin, feet, tendons and ligaments—parts of the animal that can't be easily digested—but what differentiates bone broth from other stocks or broths is the length of time it cooks—up to 48 hours.
Bone broth can be made from the bones of beef, poultry, fish, bison or lamb and enhanced with vegetables and seasonings. Bones from grass-fed... Read more