Making bone broth is a long standing culinary tradition, temporarily replaced by instant stock, bouillon cubes and minute made soups on supermarket shelves.
It has also become common to consume the least nutritional parts of the animal, while the remaining parts are often turned into animal fodder or become land fill.
There are many potential benefits of replacing stock cubes with genuine slow-cooked bone broth, be it homemade or from reliable producers.
While instant stock consists largely of starch and salt (food additives most of us should be eating less of), real bone broth not only brings a depth of flavour but also delivers a good dose of nutrients

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