“I love my bone broth,” says the head Tomato. “ It’s delicious, nutritious, and one of the oldest, most nourishing foods on the planet. I make it every week, in my slow cooker, and for good reason: it’s deeply restorative, incredibly versatile, and packed with nutrients that support everything from gut health to glowing skin. And it turns out, elite athletes — including NFL players — rely on broth for its warming, hydrating, electrolyte‑replenishing benefits.”

Let’s break down why bone broth deserves a permanent place in your kitchen, whether beef or chicken is better, how NFL teams use it, and a recipe that guarantees a rich, gelatin‑packed broth (yes, including cow feet, which are an exceptional source of collagen and gelatin).

Why Bone Broth Is So Good for You

Bone broth is made by simmering bones, joints, and connective tissue for long periods, allowing collagen, gelatin, amino acids, and minerals to infuse into the liquid. These nutrients support:

• Gut health — Gelatin and amino acids like glycine help soothe and support the digestive tract.
• Skin, hair, and nail health — Collagen-rich broth supports elasticity and hydration.
• Joint support — Collagen, glucosamine, and chondroitin help cushion and repair joints.
• Immune strength — Minerals and amino acids help regulate inflammation and support recovery.
• Better sleep and calm — Glycine has a naturally calming effect on the nervous system.

A 2025 review in Digestive Diseases & Sciences found that bone broth contains measurable levels of glycine, proline, glutamine, and arginine — amino acids linked to gut barrier integrity and reduced inflammation. The review also noted potential therapeutic benefits for inflammatory bowel conditions.

Bone Broth vs. Soup Broth — Why They’re Not the Same

While bone broth and soup broth are often used interchangeably, they’re fundamentally different in both purpose and nutrition. Soup broth is a quick, flavor‑driven liquid made by simmering meat and vegetables for a few hours. Bone broth, on the other hand, is a slow‑extracted, collagen‑rich tonic made by simmering bones, joints, and connective tissue for 18–48 hours. This long cooking time breaks down collagen into gelatin and releases amino acids like glycine, proline, and glutamine — compounds linked to gut integrity, reduced inflammation, and joint support. Soup broth is wonderful for cooking, but bone broth is designed for deep nourishment, which is why so many wellness practitioners — and even professional athletes — rely on it as part of their recovery and hydration routines.

WebMD’s medically reviewed 2025 breakdown confirms that bone broth contains significantly more amino acids and collagen than standard broth or stock, and that chicken broth in particular is used for hydration and electrolyte balance.

Beef vs. Chicken Bone Broth: Which Is Better?

Both are excellent — but they shine in different ways.

Beef Bone Broth

• Higher in minerals like calcium, magnesium, and phosphorus
• More energizing, according to many drinkers
• Richer flavor and deeper color
• More collagen per serving, especially from marrow and knuckle bones

Chicken Bone Broth

• Easier to digest, especially for sensitive stomachs
• Higher in protein when chicken feet are included
• Higher in hydrating minerals like potassium and sodium
• Cooks faster due to lighter, thinner bones

So which should you choose?

If you want energy and mineral density, go beef.
If you want digestibility, hydration, and protein, go chicken.
Most broth lovers rotate both — and that’s a great strategy.

NFL Teams and Athletes Use Bone Broth Too

Bone broth isn’t just for home cooks — it’s become a sideline staple.

• NFL players often sip chicken broth during cold-weather games to stay warm and replenish electrolytes.
• The Indianapolis Colts and LSU Tigers have been photographed with coolers labeled “Chicken Broth” on the sidelines.
• Broth provides sodium, potassium, magnesium, calcium, and amino acids, making it a natural recovery drink for athletes.

The Ultimate Gelatin-Rich Bone Broth Recipe (With Cow Feet)

If you want broth that gels beautifully — that wiggly, collagen-rich texture — cow feet are your secret weapon. They’re loaded with connective tissue and collagen.

Ingredients

• 2–3 lbs beef bones (marrow bones, knuckle bones, oxtail, or a mix)
• 1 cow feet
• 1–2 lbs chicken feet (optional but amazing for extra gelatin)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 6–8 garlic cloves
• 2 tbsp apple cider vinegar
• 2 bay leaves
• 1 tbsp whole peppercorns
• Fresh herbs (thyme, parsley)
• Water to cover

Optional add-ons:

• A Lemon
• Worcester Sauce or White Wine
• Other seasons that you like

Instructions

1. Roast the bones at 425°F for 30–40 minutes for deeper flavor.
2. Add bones, cow foot, and chicken feet to a large stockpot or slow cooker.
3. Add vegetables, herbs, vinegar, and peppercorns.
4. Cover with water.
5. Simmer low and slow:
   • 6 hours in a slow cooker; 14-36 hours on low in a stock pot
6. Skim foam as needed.
7. Strain and cool.
8. Refrigerate — it should gel.
9. Sip daily or use in soups, grains, sauces, or as a nourishing base for meals.

Final Thoughts

Bone broth is one of the most accessible, affordable, and powerful wellness tools you can make at home. Whether you prefer beef or chicken, or rotate both like I do, you’ll get a nourishing mix of collagen, minerals, and amino acids that support your whole body.

And if NFL players can rely on broth to stay warm, energized, and hydrated under stadium lights, imagine what it can do for you on an ordinary Tuesday.