Bone broth is rooted in cultures around the world, and not just for its superb flavor — though, those who grew up with the savory concoction as a staple in home cooking are often quick to note its rich, luscious profile.

“Bone broth is also a wonderful health food,” notes Jessica Rohr, owner of Forage Hawai‘i. “Our diets are lacking in eating the whole animal. What I noticed from my customers who start to get a lot of collagen in their diets from bone broth, their skin and joints feels better. They have more energy, better digestion.

“It’s also great for pregnant or nursing women because so much of our body is made up of collagen.”

The bone broth craze has been sweeping the nation, showing up as packaged teas, soups and powders, but to ensure all the salubrious components shine, the DIY method is best.

To make the piquant elixir is simple. Boil bones — be they cow, sheep, goat, fish or chicken — until all the collagen, nutrients and minerals are cooked out. And while there are numerous intricate ways to make this savory elixir, the most important thing is to use bones from healthy animals.

“You will notice impurities in your bone broth if using conventional bones, as they will rise to the surface of the water and create a nasty muck,” states Rohr in a Forage Hawai‘i email newsletter.

Ever-popular beef seems to be the most common and accessible base, but Rohr and Forage Hawai‘i also have wild boar, lamb and venison varieties on occasion. Knuckle bones, rich in collagen, pair well when cooked with mixed bones (like ribs, oxtail or shank), which have red marrow and are plentiful in iron and other nutrients.

“Make sure to use a high concentration of bones; the pot should be filled to get that thick gel,” explains Rohr, who studied nutrition in college. “When I make my bone broth they should fall apart.”

Basically, the longer the better for optimal taste and health benefits.

Thoughts of bone broth quickly travel to a routine stock, but its uses are myriad, each just as intriguing and delicious as the last. From deglazing a pan to making a quick demi-glace, it’s multifaceted in beautifully delectable ways. It’s also a great option to cook grains or rice — say hello to an upscale Spam musubi — and to bolster flavor in stews, gravies, stir-fries, curries, and soups like egg drop or miso.

Rohr, for her part, started making a beef chili with bone broth that’s been the talk of the town of late.

“People rave about it!” she says. “There’s no secret, just quality ingredients and bone broth, of course. This recipe balances flavors and heat for an enjoyable chili that everyone will love.”

The ubiquitous foundational ingredient, though, is good all by itself, too.

“You can drink it like tea,” adds Rohr. “Or, substitute bone broth for your morning coffee. I love coffee, but bone broth is the best way to start your day.”

RECIPES FROM FORAGE HAWAI‘I’S JESSICA ROHR.

Beef Bone Broth

Ingredients:
• 3 1/2 pounds beef bones
• 8 cups filtered water, or enough to cover bones in the pot
• 1/4 cup apple cider vinegar
• 1 onion, quartered
• 1 head garlic, whole
• 3 stalks celery
• 1 tablespoon peppercorns
• 2 bay leaves

Pressure Cooker Directions:

Add all ingredients to pot. Make sure not to fill past the max fill line. Pressure cook on high for a total of 6 hours. It is important to cook your stock for over 4 hours to allow maximum extraction of proteins and minerals (especially for dense beef bones). The extra time caramelizes the vegetables and creates rich, deep flavors. This also eliminates the need to pre-roast the bones and veggies.

Stovetop Directions:

Combine all ingredients in a large stock pot. Bring to a boil and reduce heat to low. Cover and simmer for 48 hours. Add more water as it evaporates. Note: It is not recommended to do this unmonitored with a gas stove.

Slow Cooker Directions:

Combine all ingredients and slow cook on high for 48 hours. Monitor the water level and add more water as it evaporates. Note: Some slow cookers do not get hot enough to make a thick broth.

Final Directions:

Strain out bones and ingredients. Place broth in the fridge and wait for the fat to harden so you can remove it. The fat can be used to fry potatoes or any other foods. Store bone broth in the fridge for up to one week, or freeze in small containers or ice cube trays. Use within 2-3 months for best results. Spent bones are a great addition to a garden compost.

Note: Rohr mentions that those with a histamine intolerance often can’t indulge a long-prepared bone broth and suggests one that’s cooked for two hours maximum.

Beef Chili with Bone Broth

Ingredients:
• 2 pounds ground beef
• 1 medium onion, diced
• 1 cup red bell pepper, diced
• 1 small jalapeño, finely diced, seeds and pith removed
• 3 large cloves garlic, minced
• 3 tablespoons apple cider vinegar
• 2 cups beef bone broth
• 1 can tomato sauce
• 1 can diced tomatoes
• 2 cans kidney beans, liquid strained
• 2 tablespoons potato or cornstarch, optional

Seasoning Ingredients:

• 1 tablespoon salt
• 2 tablespoons chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cumin
• 1 teaspoon black pepper
• dash cayenne pepper

Directions:

In a large pot, brown ground beef over medium-high heat. Add onions and sauté until translucent. Add all remaining ingredients except the potato starch and kidney beans. Simmer for 2-3 hours. Sift in potato starch to thicken (optional). Add kidney beans. Garnish with cilantro, fresh onion, cheese and/or sour cream.