Late last year, New York City-based chef Marco Canora (Hearth) told the magazine Eater all about his new bone broth take-out window, Brodo, which has only grown in popularity since it's launch last November. "It's magical," Canora said. The chef roasts the bones he uses for his broth and then boils them for "24 hours or longer," which is far longer than most home recipes cite. (see original article here) The claims are that bones boiled anywhere from 24-48 hours will release added minerals and nutrients including glucosamine, gelatin and collagen. Although the trend has taken off worldwide, it is difficult to say whether or not the purported health benefits really stack up to their claims. It is a known fact that we don’t absorb collagen whole, so believing that we are receiving benefits of bone growth from the collagen in the bones may not be as exaggerated as the claims make. In fact, scientific studies show that bone broth as with all broths do show signs of reducing inflammation, but that does not increase with the longer cooking times. In addition, it should also be noted that the bones you use should come from a free-range, no antibiotic raised chicken or cow. I would not be as concerned with the chicken due to short life spans, but a cow not raised grass fed would give me pause. The bones adsorb toxins into their marrow and would be a concern for release if boiled for over 24 hours. Below is a picture of Reindeer Bone Broth!