An obsolete potion for some, an industrial avatar full of additives for others, broth has long been a culinary has-been. Renamed “golden broth” by the American priestesses of well-being, chicken bone broth – “bone broth” in English – is the star of social networks. A return to grace which is only justice.
Jennifer Hart-Smith. © Anaïs Boileau
In all cultures, broth is associated with health, recalls Jennifer Hart-Smith, author of “Beneficent Bouillons” (ed. Hachette Pratique). This naturopath, also a pastry chef, sees in these liquid preparations much more than a fashion: age-old wisdom and a way to easily boost your meals by meeting different nutritional needs depending on the age of life. Rich in minerals and trace elements, broth provides these micronutrients that we often lack.
Liquid therapy
Bone-in version for its collagen and glucosamine, or vegetable version enriched with spices and fermented foods as in Asian cuisine, it naturally accompanies periods of vulnerability: postpartum, convalescence, sleep disorders, sensitive digestion, etc.
