Bone broth, often enjoyed as a nourishing beverage or soup base, is celebrated for its rich protein and calcium content. Making bone broth may seem simple—boiling animal bones to extract nutrients—but results improve with quality ingredients. The recipe's success largely hinges on using multi-joint bones, which add flavor and protein compared to single-joint varieties. Chef Marco Canora advocates for the careful selection of bones to avoid cloudiness and ensure a nutritious, clear broth, especially warning against the overuse of marrow bones that may lead to excessive fat in the final product.
"Bones with more joints are better than those without (think feet, necks, back, and knuckles). Multi-joint bones typically have a fair amount of meat attached, which adds flavor and protein to the broth."
"Femurs tend to be fully stripped of meat due to their long and smooth nature and are filled with fat that melts and floats to the top of your broth."
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