When it starts getting dark earlier and the temp dips, we all start to crave a cozy, hot beverage. Coffee and tea are great, but sometimes you just want something savory, and that is where bone broth comes in. It's a warm, nourishing soup alternative that can warm you up on the coldest days. Plus, many bone broth recipes are endlessly adaptable. It's a blank slate where you can add fresh herbs, chili oil, and even vinegar. And while it's certainly not a cure-all for every ailment, it does offer calcium, vitamin D, and other nutrients while not being super-heavy on calories.
One question: Is bone broth just glorified soup stock? Not quite, says chef Mathew Miller, director of banquets for Omni Hotels and formerly of Le Bernardin and Jean-Georges. "The main difference between good, old-fashioned stock and bone broth is in the way you intend to use it," Miller says. "Broth is more of a finished product that’s rich enough in flavor to have on its own. But when I hear stock, I think of a base or a building block to something else. Good bone broth is often thicker, and it is also usually cooked longer than the techniques some might use to make a quick stock to use as an ingredient in a soup or a sauce."
But how do you make bone broth? Miller broke down his most basic, fail-proof, bone broth technique for us so you can try the fad at home—without shelling out tons of money for it at the store. Here's how to do it: