Blue Apron : All About Brodo Bone Broth

Chicken thighs braised in Brodo

When Brodo opened its first location in Manhattan in 2014, it caused a frenzy. At the time it was novel to walk around with a to-go cup filled with savory bone broth, but New Yorkers couldn't get enough. This tiny window-service restaurant was the brain child of Marco Canora.

Canora was already the executive chef at Hearth in the East Village. Brodo came about as a resourceful way to use the takeout window attached to the side of his already popular restaurant. At the time, he had no way to now it would spawn an empire. Today, Marco Canora's rich and hearty broth is available across the nation, including in Blue Apron boxes.

Brodo may have been revolutionary, but the basic principle of bone broth is ancient. Here's what all the buzz is about:

What is Bone Broth?

Brodo is made with water, roasted bones from beef, chicken, or pork, and aromatic flavorings. If these ingredients sound familiar, it's because they're the same basic ingredients that make up all broths. As is often the case, the secret ingredient is time. Time is what allows a thin stock to become a hearty bone broth.

The Health Benefits of Bone Broth

The longer that water simmers with bones, the more collagen it can extract. Collagen supports skin and nail health, is packed with protein, and also adds a luscious texture that makes this healthy elixir feel indulgent.

Brodo's bone broth is delicious in its own right, let's not forget it started out as a beverage, but it can also add rich flavor to sauces, gravies, and stews. In Blue Apron boxes you'll find it being used as a braising liquid in our braised chicken and smashed potatoes, and to deglaze pans for in our gnocchi with summer vegetables.