Once upon a time, in a land not too far away, there were Very Strict Broth Rules enforced by Big Scary Chefs. If broth wasn’t so clear that you read a dime at the bottom of the stockpot, your broth was a failure. Cookbooks written during that time hailed the Very Strict Broth Rules and warned against the hazards of not following them. Home cooks quaked in fear when confronted with the Very Strict Broth Rules, and decided to just buy broth at the grocery. There, among the brightly lit aisles of processed foods, shoppers bought canned and boxed broth. Sure, store-bought broth tasted oddly of pennies or old shoes, but thankfully it was at least rather yellowish and mostly clear.
A few rebel home cooks scowled at the canned and boxed broth and decided to make something different: bone broth. It was delicious, easy to make, nutritious, and provided many opportunities for rebellion. Word got around that bone broth was so satisfying that people started not only cooking it – they also drank it. “But… isn’t it scary to make?,” neighbors whispered to one another over fences, fearful that Big Scary Chefs might hear. “No, it’s not scary or even hard,” said the rebel cook known as the Broth Whisperer. “It’s easy and fun.”
Armed with knowledge, people started making bone broth. They scouted out tasty bones and fussed over stockpots. The bone broth drinkers grew strong from their libations. And little by little, they went through the Very Strict Broth Rules and used common sense and science to discard old techniques and build new ones. Feeling smart and capable, they even had fun cooking. Throughout the land, the people clinked mugs of bone broth together and enjoyed their new-found culinary freedom. A whole new world was beginning.