LOS ANGELES (KABC) --Bone broth is a health tonic that goes back to the ancient ages. It is now re-emerging at many markets and restaurants in Southern California.
Myra Aron recently went on a soup cleanse and tried bone broth for the first time. But it is pricey at the store, so she took chef Pamela Salzman's cooking class to make it herself.
"Nutritious. It feels good. You feel like you're doing something good for your body," Aron said.
The Chinese have used bone broth as a health tonic for centuries and it's now trending in the U.S.
"It's like the new juice," said Salzman, chef and certified health counselor.
Salzman says she appreciates the benefits that bone broth offers.
"The collagen is really what it's all about as well as the minerals in the bones," said Salzman.
And what exactly does collagen do for you?
"It's the biggest most abundant protein in the entire body. So your skin your hair your nails your connective tissue all need collagen," said nutrition expert Dr. Jonny Bowden.
Salzman gave us the lowdown on building your broth. First decide if you want beef bones, chicken bones or a combo.
You can find bags of beef bones or ask the butcher for neck, femur, ox tail, short ribs and knuckle bones.
Salzman says you can buy a whole chicken and save the bones for later, but if you're just going to get the bones, the ones with the most joints are the best.
"You really want to try looking for those joint-y bones because they have the most collagen," said Salzman.
Feet, wings, back and neck are the best. You'll need about 3.5 pounds worth.
Throw them into a crock pot with cold water and veggies of choice.
"I do add some onions, some celery, some carrots," Salzman said.
This is one concoction that will take some time. Plan on 18 to 36 hours on slow and relatively low heat.
"You can see the bubbles are barely breaking the surface, you might see one every couple of seconds," said Salzman.
Then, cool, skim fat, strain and enjoy.