Bone broth has settled into well-established trend status in New York, but it's just becoming a thing here in the Bay Area. Yesterday, Proposition Chicken joined the club as the second San Francisco business to offer the long-simmered stock in to-go cups ($4 for 10 ounces; toppings like chili oil and nori are available as free DIY add-ons). The first to the bone broth bell was Belcampo Meat Co., which started selling a pork-beef-lamb version in January for $5 per 12-ounce cup.
Prop C's take is derived from the chicken stock the kitchen already uses for its matzo ball soup. The combination of water, air-chilled chicken bones, vegetables and herbs is simmered with apple cider vinegar for 24 hours. The vinegar is said to "pull more nutrition from the bones," creating a finished product that's purportedly rich in calcium, magnesium, potassium, and phosphorus. Also: glucosamine and chondroitin sulphates, which can help repair damaged joints, as Kobe Bryant would probably attest.
As with any trend, responses range: some call it a steaming cup of buls**t; others have dubbed the liquid a magical elixir. Regardless, we're going to see more bone broth around here before we see less of it. Proposition Chicken will also be rolling out beef and vegetarian versions of its broth in the coming weeks.