What is it about Bone Broth that earns it fame from both foodies and nutrition devotees? Bone Broth is a denser version of stock, classically made with meaty bones and vegetable scraps to draw the last bit of flavor and goodness from a valuable food resource. When Brainy Belly makes broth, we add herbs and mushrooms as well, because while we cook for the highest possible gelatin, knowing that this serves those following a healing diet in the best possible manner, we want most of all to pack that daily cup of broth with wonderful flavor.  Good broth is a treasure and it should taste absolutely divine.

Finding good bones is a challenge. Our beef comes from passionate farmers who proudly present their flavorful beef as "Grassfed, grass finished, no grain ever!" The meat is lean and beautiful without the fat marbling typical of supermarket beef. And the bones are filled with the gelatin, collagen and minerals that we proudly make into Bone Broth. 

Chickens were more difficult to find. Good chickens that is, with an emphasis on pasture raised because that environment, coupled with good breeding and quality supplemental feed is what makes chickens taste good. And also packs gelatin into their bones. So it was difficult until we discovered the availability of D'Artagnan chicken and duck bones. They have been doing the farm-to-table journey for more than thirty years, mostly to restaurants but increasingly to quality markets and groceries. 

We'll delve into why Bone Broth is such a powerful healing food in another post. Stay tuned, and thanks for your attention.