DC Puts Its Stock in Bone Broth


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.

The benefit, says Halsa’s Melissa Beazer is, “You don’t need a whole lot to brighten the flavor — you throw anything in a pot and you have soup.” Read more