It's nice to see someone finally call out bone broth marketing gimmicks for what they are.

I've had pretty good luck just reusing bones. Even rotisserie chickens I get from whole foods seem to work well. And a rib roast might be expensive,but you can reuse the bones for stock, and suddenly it's not such a bad deal.

Short ribs also make a decent stock. I'll juice it all up usually with a bit of Pacific regular broth. Pacific is also guilty of marketing bone broth but it's at least cheaper, although I've never tried it. But I'm brand loyal to them because I think the quality of their "normal" broth is better than anything else in the price range.

Then again, I've cut way back on red meat. Mother earth isn't happy with us for all our red meat consumption.

But a rotisserie chicken carcass and lots of veggies makes a really nice broth.