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Oh, Bone Broth the Beautiful From digestion to skin and joint health, bone broth delivers more than deliciousness BY TERRYL GAVRE Making Bone Broth at Home Although preparing bone broth at home might initially seem like a complicated and messy project, it is quite straightforward — especially once you establish a production schedule. My experience working in my bakery and restaurants has taught me that with a good production schedule, even the most labor-intensive dishes become manageable and easy to make. I now make bone broth on repeat every Sunday. I make sure I use it in a recipe or drink it all by the end of the week and start over again. Cost Comparison: Store- Bought vs. Homemade Purchasing bone broth from the store, especially organic varieties, can be quite pricey at more than $2 per cup. In contrast, my homemade recipe costs about $0.50 per cup, making it a more economical (and much more delicious, by the way) choice. O ver the past six months, I have become quite enthusiastic about bone broth. While I may have joined the party late, I am convinced of its benefits. According to research and nutritionists, bone broth is an excellent source of gelatin and collagen, both of which promote joint and muscle health. Additionally, it can soothe the stomach lining, supporting digestive health, improve skin elasticity, boost the immune system, and — thanks to an amino acid, glycine, which calms the brain and reduces anxiety — it is thought to contribute to better sleep quality. Personally, one of my favorite reasons to drink it is that bone broth helps me meet my daily hydration goals, as it's much more fun to drink that water. It's a low carb (almost zero), high protein addition to your daily healthy diet goals. Indulge dining Essential Equipment and Ingredients To get started, you will need a large, 12-14-quart stock pot, a kitchen thermometer, a big ladle, and six to eight quart-sized, straight-sided glass mason jars or deli containers like we use in the restaurants. e recipe uses relatively few ingredients, but it is important to note that the best chicken bone broth is made from chicken feet (also known as chicken paws). Chicken paws are rich in keratin, which results in a wonderfully gelatinous broth. Finally, give yourself plenty of time, as it cooks for 6 to 10 hours — you can't rush perfection! For the full recipe, visit ranchandcoast.com/recipe-bone-broth. PHOTO BY TERRYL GAVRE ranchandcoast.com 66 JANUARY 2026 RANCH & COAST MAGAZINE