Our grandparents, great-grandparents and great-great-grandparents swore by the benefits (and flavour) of home-made bone broth. They boiled bones (combined with other natural goodies) for hours to extract maximum flavour and goodness. It was used in soups and stews and was a time-honoured tradition.
In our modern, fast-paced lives, this tradition and skill has been replaced by using stock-cubes, stock powder and liquid as available on the super market shelves. These are often filled with nasty preservatives, chemical flavourings, a too-high fat content and a lack of the nutrients that make the real bone broth so important. They are very poor substitutes indeed for the real thing.