Bone broth is a big trend right now but it's nothing new!

"Physicians harkening as far back as Hippocrates have associated bone broth with gut healing. And while the importance of gut health is just now starting to fill our medical journals, this knowledge is far from new." - http://articles.mercola.com/sites/articles/archive/2014/11/23/nourishing-bone-broth.aspx

What is the difference between broth, stock and bone broth?
Broth is made from meat and simmered for a short time and is usually lighter in flavor.
Stock is made from bones and cartilage and is simmered for a few hours. It will be darker than broths with a stronger flavor.
Bone broth is made from bones and cartilage and simmered for 24 hours. Bone broth with have a strong flavor, be cloudy and the top layer will gel when refrigerated.

Why make bone broth for your soups or, like the new trend, to simply sip on?

"Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body. Glycine also supports digestion and the secretion of gastric acids. Proline, especially when paired with vitamin C, supports good skin health. Bone broths are also rich in gelatin which may support skin health. Gelatin also support digestive health which is why it plays a critical role in the GAPS diet. And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too. Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections (read it here). Pretty cool, huh?" - Nourished Kitchen

How to make super simple bone broth in your crock pot? Go here: http://thenourishinghome.com/2014/02/slow-cooker-bone-broth/
This is the recipe I used here and the light colored, cloudy jar is the first batch I got from the chicken bones. The second jar that is honey colored and more clear is a test. I wanted to see how much more I could extract from the bones and so I did another batch of water and apple cider vinegar for 24 hours. The result is quite different and very watery. Oh, well. I tried!

If you'd rather make beef bone broth with leeks (I LOVE leeks!) Try this recipe: http://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700

Perfect for a cold, snowy day!