effective sports-recovery drink, receiving
praise from superstars like Kobe Bryant. The
Lakers’ team chef makes big batches of broth
for the team, whose strength and conditioning coach touts the substance as an important
tool in keeping the athletes game-ready and
helping them to recover from injuries.
For home cooks willing to give broth-making a go (see sidebar for recipe), it’s prudent to source the highest-quality bones
available. Feel free to vary your broth with different types of bones, including fowl, cow or
fish. Chicken feet are also highly regarded in
And the penny-pinching aspect of DIY
broth can’t be beat. “If you can boil water, you
can make broth,” says Costco member Jenny
McGruther, author of The Nourished Kitchen:
Farm-to-Table Recipes for the Traditional
Foods Lifestyle (Ten Speed Press, 2014; not
available at Costco). “Many broths can be
made from kitchen scraps, like the spent
frame of a roast chicken and vegetable trim-
mings, so homemade broths and stocks cost
almost nothing to make.”
So whether you want to
boost your jing or your jump
shot, perhaps it’s time to heat
up your kitchen with a pot
of this nourishing ancient
Jennifer Babisak is a
By Jennifer Babisak
LAST WINTER, a surprising takeout drink
rode a crest of popularity in many cities
around the country. It wasn’t one of the usual
suspects—instead, this trendsetter was a vintage sip, dating back to prehistoric times. It’s
called bone broth.
Many cultures have prized the nutritional
and healing power of bone broth for ages.
Chinese medicine points to it as a nourisher of
jing, the bank of energy with which we’re born.
Seolleongtang, a beef bone soup, remains a
winter essential for many Korean families.
“Chicken soup enjoys almost mystical
status in Jewish culture and is revered as
‘Jewish penicillin,’ ” says Kaayla Daniel, co-
author of Nourishing Broth: An Old-Fashioned
Remedy for the Modern World (Grand Central
Life & Style, 2014; not available at Costco).
“And Florence Nightingale recommended
broth and talked Alexis Soyer, the celebrity
chef of that era, into going to the Crimean
War to make broth for the soldiers.”
Nutritionally, broth packs a powerful
punch, which is why populations have been
able to subsist on it as the basis of their diet
during famines and depressions. It contains a
number of essential amino acids, including
proline, glycine and glutamine. The latter
plays an important role in healthy digestion
and immune response. Components like glu-
cosamine may reduce joint pain and inflam-
mation. And gelatin-rich broth promotes hair
and nail growth.
Broth has even gained a reputation as an
Beef Bone Broth
The trick to making a good beef bone
broth is to roast the bones before simmering them in a pot of water, herbs and vegetables. Roasting helps to release a
significant amount of fat from the bones,
which can otherwise leave a greasy film
on the broth or infuse it with an odd, flat,
almost acrid flavor.
I find that beef bone broth makes an excellent base for hearty soups, stews and
braised meats. When preparing roasted
root vegetable soups, I invariably choose
this broth because it, unlike milder chicken
broth, has the fortitude to complement
While you can use any beef bones to produce a delicious broth, choosing a variety
of beef bones, including neck bones,
knucklebones and a small number of marrow bones, will produce the richest broth.
5 pounds beef soup bones
2 bay leaves
4 sprigs thyme
3 tablespoons whole black peppercorns
2 large yellow onions, quartered
3 carrots, chopped
2 celeriac, peeled and chopped
4 garlic cloves, smashed
1 cup red wine
2 gallons water, plus more as needed
Preheat the oven to 425 F.
Arrange the bones in a roasting pan in a
single layer and roast for 45 minutes.
Transfer the bones to a heavy stockpot.
Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac and garlic.
Pour in the red wine and water.
Bring the liquid to a boil over high heat,
then immediately lower the heat to
medium-low, cover and simmer for at least
12 and up to 18 hours, adding water as
necessary to keep the bones submerged.
Strain the broth through a fine-mesh sieve,
discard the solids and pour the broth into
jars. Cover the jars and place them in the
fridge; you can remove the fat that hardens on the surface and use it for cooking.
Use up the broth within a week, or freeze it
for up to 6 months. Makes about 4 quarts.
Reprinted with permission from
The Nourished Kitchen.
The lovely bones
for your table
Bone broth has many uses and benefits
The Costco Connection
Costco carries a variety of bone-in meats, as
well as high-quality beef broth and Kirkland
Signature™ Organic Chicken Stock made
from chicken bones.