Bone Broth, Gelatin, and Collagen
[et_pb_section bb_built=”1″ _builder_version=”3.4.1″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,81,6,0.61)” background_color_gradient_end=”rgba(56,135,56,0.04)” background_color_gradient_type=”radial” next_background_color=”#ffffff”][et_pb_row make_fullwidth=”on” padding_mobile=”off” column_padding_mobile=”on” parallax_method_1=”off” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.4.1″] “Good broth will resurrect the dead,” says a South American proverb. Indeed, stock is everything in cooking. Without it, nothing can be done. For dedicated cooks, stock is the magic elixir for…