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Original poster

The pretentiousness of 'bone broth'

60 replies

Flinderskleepers · 01/06/2025 12:09

As peddled by laughable influencers. Gimme a break - you're just drinking beef stock!

OP posts:
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EBearhug · 01/06/2025 19:58

I don't mind a mug of hot Bovril in the depths of winter. I may also have drunk a cup of homemade gravy... one of my favourite easy teas is bread soaked in gravy. I never use Bisto.

I'd probably make a fortune if I could be arsed to set up Insta and Tiktok accounts and film it, but I can't.

RawBloomers · 01/06/2025 18:14

Flinderskleepers · 01/06/2025 17:58

Apart from influencers, does anyone seriously replace their '6am coffee' with a cup of stock? (And all their other drinks with matcha?)

Not my coffee! But I do sometimes drink bone broth, normally in the afternoon. I like it when I come in from the cold/wet. It's got a lovely savoury flavour, warms you right up and feels good. As a PPs have alluded - it works well when Bovril would.

Abra1t · 01/06/2025 18:02

Trovindia · 01/06/2025 15:15

Yanbu, proper stock is exactly what they are now calling bone broth, people have just forgotten how to make stock properly! My stock has always set like jelly.

That's how I remember my mother's stock--set in an enamel basin.

ReplacementBusService · 01/06/2025 18:00

There's nothing wrong with bone broth, it's the influencers that are the problem.

Off to start an Instagram channel based around drinking hot Bovril. That'll teach em

Original poster
Flinderskleepers · 01/06/2025 17:58

Apart from influencers, does anyone seriously replace their '6am coffee' with a cup of stock? (And all their other drinks with matcha?)

OP posts:
Comtesse · 01/06/2025 17:56

Anyone who says “bone broth” seriously is a bone head because it’s just proper stock.

Dartmoorcheffy · 01/06/2025 17:45

Bone broth makes the best gravy for a roast dinner.

MelOfTheRoses · 01/06/2025 17:24

I had this conversation with a friend who is currently under the influence of a nutritionist.

It is always how I have known to make a proper stock. In the old days they would have had a stock pot on the back of the range/fire, a lot of the time and could cook it for hours without using extra fuel.

It is harder since cookers became a thing, as you have to turn it on to do it specially.

Broth was always a kind of soup to me - like Scotch Broth. Clear with stuff in it.

Sasssquatch · 01/06/2025 17:15

jay55 · 01/06/2025 15:23

I’m waiting for dripping to make a comeback

We’re putting that on our faces now

MeganM3 · 01/06/2025 17:14

If you make a chicken soup with the broth from simmering down the carcass for hours, it’s a totally different end product to using a chicken stock.
With many benefits. Not the same thing as just using stock.

But drinking it like influencers do…. YANBU they are hyping up something and it’s a bit annoying.

venusandmars · 01/06/2025 17:08

steff13 · 01/06/2025 17:01

I always make chicken bone broth when I buy rotisserie chickens from Costco. I cook it overnight in the Crock-Pot and my house smells amazing in the morning. Like Thanksgiving.

Show quote history

I cook mine overnight too. Only problem is that the aroma makes me hungry. I wake up at 4am and have to have a cheese sandwich! Grin

BreadInCaptivity · 01/06/2025 17:03

Trovindia · 01/06/2025 15:15

Yanbu, proper stock is exactly what they are now calling bone broth, people have just forgotten how to make stock properly! My stock has always set like jelly.

This.

My grandmother and mother always made their own “stock” from bones saved from joints and put in the freezer until they had enough and/or bones from the butcher. Simmered for days at the bottom of the Aga.

I make mine using a big pressure cooker which is faster and contains the smell. Just bones, water and ACV.

Remember my GM saying it’s not good stock unless it sets like jelly - which mine does.

I don’t drink it though :-). Gets used in sauces, soups, stews etc.

steff13 · 01/06/2025 17:01

RobertaFirmino · 01/06/2025 15:11

The stench though. The absolute stench.

I always make chicken bone broth when I buy rotisserie chickens from Costco. I cook it overnight in the Crock-Pot and my house smells amazing in the morning. Like Thanksgiving.

Calliopespa · 01/06/2025 16:56

The truth is old school cooking eg: stews and casseroles made with proper stock ( ie boiled bones and veg, not salty stock cubes) was a really nutritious way to eat.

NamechangeJunebaby · 01/06/2025 16:52

Dearg · 01/06/2025 14:35

My dogs have bone broth. It’s gelatinous and contains Apple cider vinegar vinegar, which is essentially the part that activates the anti-inflammatory action.

So if it is real bone broth it’s a little more than homemade stock.

I was just about to say I make it - for my pets. Freeze it in ice cube trays and then I have a supply for them each week. It’s also useful if they’re poorly and off their food as it’s fluids that they enjoy the taste of have at least some nutritional value.

DisabledDemon · 01/06/2025 16:49

TotHappy · 01/06/2025 15:34

My stock always sets to jelly too, maybe it is bone broth after all?
Other pretentiousness includes 'belly pork' which we used to have and was cheap becoming 'pork belly' and somehow twice the price; pollock being rebranded as coley (don't think that worked, pollock is back) and the most recent annoyance, sweetheart cabbage transmogrifying into hispi cabbage, all so it can be charred, apparently.

Pollock is horrible - a soft, soggy, muddy tasting fish - but they charge as much as for cod.

Kitkatfiend31 · 01/06/2025 16:45

Thank you that makes more sense!

KillerMounjaro · 01/06/2025 16:43

Kitkatfiend31 · 01/06/2025 16:34

I agree about influencers and bone broth as it is just traditionally made stock. Made for economy and not wasting anything.
The thing I'm currently confused about is hot honey which I keep seeing on recipes and menus. Surely when you cook with honey it gets hot like any other ingredient?? Or am I missing something and need educating?

Hot honey has chilli in it - it’s spicy hot rather than warm hot

Kitkatfiend31 · 01/06/2025 16:34

I agree about influencers and bone broth as it is just traditionally made stock. Made for economy and not wasting anything.
The thing I'm currently confused about is hot honey which I keep seeing on recipes and menus. Surely when you cook with honey it gets hot like any other ingredient?? Or am I missing something and need educating?

Nomoredamnmats · 01/06/2025 16:34

Damn. Just spent a fortune on my first ever jar of collagen tablets.

Original poster
Flinderskleepers · 01/06/2025 16:28

venusandmars · 01/06/2025 13:41

It's pretentious if influencers are peddling it for the collagen and the glowing skin and other miraculous health benefits.

It's not pretentious if you chuck your chicken carcass (or any other bones / shellfish shells) in the slow cooker along with left-over veg, peelings, old herbs etc. A really good stock you can have on it's own (or with a few bitsand pieces to make chicken noodle soup), 2nd boiling you keep in the freezer and make soup. Buy ham bones from the butcher to make lentil and tomato soup or pea and ham.

OK, it is probably pretentious to post online about roasting prawn shells and heads adding tomatoes, saffron and anise and making a bisque!

This is how I see it. Bone broth is probably much more delicious than an Oxo cube when cooking (and better for you).

What is pretentious is an influencer banging on about drinking it for the collagen blah blah blah. The body can't absorb collagen. It will break it and any other protein down into amino acids and absorb those, then reform it into proteins as it sees fit. As long as you eat protein in some form, your body will collagen as and when it needs it.

OP posts:
RelishingGrpSupport · 01/06/2025 15:44

Can you buy it pre made, please? Where?

Allthegoodnamesarechosen · 01/06/2025 15:40

‘Beef tea’ was popular for genteel young ladies to give to poorer people who were sick or infirm. See also ‘Calves foot jelly’ a prime recipe for invalids (especially women who had had a difficult pregnancy). My grandmother often had a pot of this sort of liquid in the slow oven of the Rayburn range ( she was farming in Northumbria in 1920 - 50’s, and came from a long line of village midwives and wise women). I used to get a spoonful as a treat when we visited, it was really rich and felt as if it was doing you good.

Consommé was derived from a similar background in France.

Bone broth is just such an unattractive way of describing it, to me.

PS I saw ‘fish bone broth’ in a sachet in the fishmonger yesterday. Noe that is weird, sure boiling fish bones results in glue?

rumblegrumble · 01/06/2025 15:34

stillavid · 01/06/2025 15:25

@jay55 dripping is all the rage amongst the gym protein obsessed young folk.

I make stock with bones, veg and a bay leaf and cook vvvv slowly for 8 hours - that is the best way to get the clearest result then sets like jelly. Is that stock or bone broth??

Makes delicious soup whatever it is.

I would call it stock as you're cooking it with other ingredients and not just bones. But I'm not really sure there's official definition. I also think of bone broth as being cooked longer; I do mine in a slow cooker for about 24 hours. I guess I think bone broth is all about the bones, whereas stock is more a flavourful base.

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