Bone broth is broth made from the bones of animals. Traditionally, it has been made in various cultures to be consumed as a source of nourishment. For example it has been used as a classic folk remedy for colds and flus; or for ailments that affect connective tissues like the joints, skin, lungs, muscles, and gastrointestinal tract.
Today broth is rarely made as we have moved away from home cooking in general. However in restaurants, professional chefs continue to use broths as it carries a lot of flavor and body, making it great for the base of soups, sauces and gravy. Broth is a very valuable food as it contains ingredients that are in bone. These include: minerals, protein fibers and ground substances (liquid, gel or solid). It is the valuable nutrients from the matrixes of bone and cartilage, which create the broth.
In this bone broth you can eat as a soup, as a base in a gravy, cooking liquid for rice/quinoa/amaranth, or as a tea.