Is Bone Broth Really Worth The Hype?

Bone broth is considered a superfood among the online wellness community, but what exactly is it, and is it worth all the hype?

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[RDRBeagle]

I've seen all 500+ episodes of ATK. My tv is set to ATK every time i turn it on. Go Bridget and Julia!!!

[curtismatsune]

Homemade is best but store-bought definitely fits the bill in a pinch and delivers real benefits over stock.

[CreachterZ]

Better than Bouillon is all you need to know. Tastes amazing, lasts in the refrigerator.

[tom_something]

I recognized the Better Than Bouillon based on appearance, because I do use it quite often. I love cooking with it but I can see how it's not ideal for sipping.

[therevolvingmonk]

Store-bought bone broth got me through a two-day colonoscopy prep with ease. I have another procedure later in the year that is going to require a lengthy liquid diet before and after so it's good to know which store-bought selections are best. Need to learn to make my own but unfortunately I'm not seeing an ATK video on making it that doesn't involve the use of an instant pot, which I don't have. Unfortunate!

[BethGrantDeRoos]

Have various Better Than Bouillion and like them. But eight years ago, I bought the book Nourishing Broth by Sally Fallon and have made my own bone broths ever since, which I freeze and/or pressure can.

[azrobbins]

Is it an accident that "College Inn" sounds like "Collagen"? I think not.

[jeanvignes]

When I cook chicken thighs in the Instant Pot, I start with two cups of low-sodium chicken broth instead of one cup of water, After removing the chicken, I cool down the remaining broth (now greatly enriched from the cooking process), and put it in the fridge overnight to separate. Removing the congealed fat from the top reveals a collagen-rich broth that is almost like Jello in consistency, but which heats up into a velvety-smooth warm broth packed with flavor. This is delicious seasoned in a coffee mug on a cool morning. It is also marvelous as the base for soups or stews. Cooking rice in it is marvelous. This broth is delicious as-is, but it can be made even more delicious by returning the chicken thigh bones to the pot after pulling off most of the meat, and then simmering the bones in it a second time for an hour or two, then cooling and processing it as above. It's all about condensing the flavor, extracting the minerals, gelatin (cartilage), and protein, while following safe food handling principles. I like to decant mine into smaller containers and then put a frozen "blue ice" rectangle on the top of the lid of each container in order to speed up the cooling process. I've even though about getting a "cooling fridge" in order to handle the first phase of cooling without raising the temperature in my main fridge. It may sound like a lot of work, but pretty much any savory dish that calls for water will taste better and have a better mouth-feel if you use a high-quality broth, rather than plain tap water.

[lilliputlittle]

One point in bone broth's favor is when it comes to the beef. Not all of the beef bone broths are created equal but there are a few that use actual beef and bones along with the typical aromatics to create the product. A few of the bone broths are very like beef stock in that there is little beef and lots of additives to make it taste 'beefier' such as yeast extracts and the like. I tend to reach for the beef bone broth over beef stock unless I'm in a town that has markets that offer a very, very good quality beef stock in their freezer, Stock Options brand. If you ever see that in a grocery store - stock up on it!

[itsjohndell]

I was raised on College Inn. Had it shipped when I went West. Now it's avail here. All their products are the best.

[phylisparsons]

I've said it before and I'll say it again. . - I love cooking and these videos. They are so informative. Love you guys- keep up the great work.

[jennalovecraftreeves]

Last week I made chicken soup with skin on chicken thighs and I let them simmer in vegetable broth for a couple hours.. then I took the meat off and put it back in the soup, it came out so good!

[lindadicrescenzo]

Have watched you guys for years and love you! So much knowledge!

[sheldonaubut]

I wish they had also compared home-made broth, boiling down the carcass of a seasoned chicken after dinner. I usually boil the carcass down 'till it is quite thick, usually for about 2 hours, then freeze the results with a bit of meat in it for soups. When I use it, I will sometimes add a bit of Orrington Farms Soup Base to it to enhance the taste, but I've always felt this was so much better than the watery boxed broths.

[gii-mn]

Watching shows & getting the magazines for almost 15 years - welcome back in front of the camera Bridget!

[johnpalmer]

It would be interesting to compare Bone broth vs. Stock with a packet of Knox Gelatin added. Knox is my secret ingredient for chicken soup.

[BeachPeach]

Such a timely video for me. This morning, I pulled out all of the chicken bones I've been saving in the freezer and started a huge pot of Stock! It'll simmer all day and tomorrow I'll can it up. Nothing beats the homemade stuff regardless of what you call it. Thanks, ATK!

[bethharding]

Chicken legs make amazing broth! Also have used a whole rotisserie chicken to make broth and it’s really tasty 😋

[rainsoakedpuppy]

Every time I see a College Inn product I have to grumble with begrudging, eye-rolling respect. They named their entire product a dad joke.

[SpiritOfTheHeretic]

I think this trendy naming only took off because the average consumer has no idea what the difference is between broth and stock, while this name makes it a little more obvious.