Bone Broth | Nutritious, delicious and ready to drink.

Bone broth—a type of stock that’s been kicked up a nutrient notch, a.k.a. super stock—sipped like a warm beverage (such as coffee or tea), is a hot, trending topic among wellness enthusiasts. What once started as a budding Paleo movement has spread to butchers, restaurants, and prepared food sections of grocery stores, and is bubbling up across Boulder.

Why Bone Broth

“It’s easy to drink, tastes good and is gentle on the system,” says Chef Hosea Rosenberg, who owns Blackbelly Market, a butcher shop and restaurant, which procures its “food from the source…no middlemen, no shipping.”

It’s not that bone broth is necessarily difficult to make, but it does take a lot of time—a minimum of 48 hours, according to most sources. And many folks aren’t comfortable leaving a burner on the stovetop overnight or while at work, unattended.

The slow simmer draws out collagen, marrow and various healing elements, such as minerals (calcium, phosphorous, magnesium, and potassium), amino acids, glycine and gelatin. Nutrient dense broths also work wonders for digestion and its anti-inflammatory effects help aid in injury recovery.

“As a butcher shop, for us, it’s a great way to utilize the whole animal; it’s a win-win, with a very holistic approach to butchery,” adds Rosenberg.

Rich History

Although drinking a cup of broth in lieu of a cup of joe may sound odd at first, drinking broth in the morning, or any time of day, really, is not an entirely new concept. Well, at least not for most of the world. In Asia, broth has been a breakfast mainstay for ages.  

It’s popping up over town, served either heated, ready to drink, or cold, in a to-go container.

“You’ll want to drink it warm. When it’s cold, it’s somewhat gelatinous and not very appealing,” notes Rosenberg

Try it this winter when you need something to warm (or pick) you up.