In the heart of the East Village at 200 First Avenue, right next door to acclaimed restaurant Hearth, Chef Marco Canora opened Brodo Broth Company in late 2014, sending New York City into a frenzy, jumping on the bone broth bandwagon.
Grandma may have always made you her famous chicken soup when you were sick, and there’s a reason why. Broth made from the bones of chicken, cattle or fish has long been though to have healing properties. In fact, the word restaurant, which literally means, “to restore or refresh” is born from a long tradition of people eating rich bouillons. When simmered with vegetables and herbs for up to 24 hours, as they do at Brodo, minerals are released from the bones to form a broth that is rich in collagen, protein and gelatin.
Devotees of bone broth swear by its power to aid in digestion, particularly with those suffering from leaky gut syndrome, as well as improve skin clarity, joint health and immunity by fighting infection and disease. You can buy it over the counter at the grocery store, but it won’t contain as many nutrients. Brodo or homemade is the way to go. In a world where chronic disease and chronic pain seem to become more and more prevalent, bone broth is a way of going back to basics as in the words of Hippocrates, “Let food be thy medicine and medicine by thy food.”
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