I've been out of the loop, but apparently "bone broth" has been trendy the past few years. Been hearing about people drinking it daily, as a part of their diet for the collagen, vitamins, minerals, gelatin, etc. I always thought that it was just a good base for great soup and now that I think about it, I have seen small jugs of it in the meat section of the grocery store.

I remember my grandmother making homemade dog food with broth, bone meal, and other stuff and freezing it. Their dogs were retired/rescue working animals or strictly used for hunting. I think it was somewhat driven by living during the Great Depression, and to give the dogs something extra to supplement the commercial dry food.

Anyone into the broth, other than using it as a soup base? I don't see myself replacing my coffee with broth but I still like making a good soup stock.

We make chicken, lamb and game broths. Big stainless stock pot, lots of veggies and bones. Freeze it in bags or plastic containers and use it all the time.

I don't drink it, but fugue if I use 6-8 cups/week in cooking I'm getting plenty.

I made separate batches of chicken, pork, and beef. Froze them in smaller portions. Good stuff, and better than bouillon.

I would HIGHLY recommend sous vide for broth making.

(Actually, I would recommend sous vide as a better alterative to 80% of cooking, to be honest. It is the most used tool in my kitchen, anymore)

Generally speaking, lightly coat bones/parts/veggies in a light coat of EVOO. Roast gently in the oven. Add to sous vide bag, add water and spices, let it go at 180-200 degrees for 12 hours.

It doesn't simmer. It doesn't steam. (know how you can smell great broth cooking? You are losing flavor)

It is a near-boiling steep with 100% of nutrients and flavor locked in.

I dump the liquid into a bowl and refrigerate..... By the next morning it is the consistency of JELLO. That is when you know you got it right.

What do you use for a bag? Approximately what amount of water to amount of solids?

Good question. Must take a gigantic bag to make this in any reasonable proportion. A 32 quart stock pot makes a bunch. After chilling and skimming fat and solids, left with gallons of thick, rich gelatin. Use it 3-4 times per week.

Don't forget to add the salt while it's cooking ,otherwise no salt means you have to put twice as much after it's finished for same salted taste.

Been handy having the broth frozen in small bags. Just put some in a pot of beans and meat for lunch.