I save them in >containers in the freezer, then regularly cook them for 12-24 hours (with >some vinegar or lemon juice), bay leaf, and usually a strip of kelp or kombu >seaweed, to create a thick, milky, gelatin rich broth which is incredibly >rich in calcium, magnesium, phosphorus, glucosamine sulfate, and other bone >building nutrients. I concentrate the broth by cooking it down a lot. It >actually looks a lot like milk. I've read that a cup of bone broth can >contain as much calcium as a glass of milk---the stuff I make must contain >more because it is so concentrated and thick. It is like a thin jello in the >fridge---from all that gelatin released from the cartilage. > >Rachel Matesz, >Healthy cooking coach Tomo and I just drink it up. Chinese style is to use just a knob of ginger, to purify the broth, they say. I use mirin or sake for the acid, and yeah, I know it's made from rice... ginny and Tomo All stunts performed without a net!