Whether you call it stock or bone broth, one thing is certain. It’s got the makings of a wonder food or, at the very least, a stable staple in kitchens (both commercial and residential) across the nation.
The trend is becoming popular in the DC area where restaurants like Toki Underground and Red Apron, and even a specialty soup shop called Soup Up, are serving up heaping helpings of the steaming broth by the pot-full.
The wonder staple can be used in everything from soups, stews, and sauces to pasta, rice, and orzo -- anywhere you would use water.
But don’t fool yourself into thinking that this is a quick cooking fix. It’s anything but. The main difference between stock and bone broth is that bone broth can take more than 24 hours to cook.