The first thing to know is that bone marrow broth is basically just a fancy form of stock. Yeah, the same kind of stock you use to make chicken noodle soup. Except with this stock, you’ll be drinking it from a cup, and it’s made from boiling animal bones. According to Ben Hummel, a brand manager for Pacific Foods, which recently released a line of bone broths sold at grocery stores across the country, “bone broth calls for a greater number of birds (or beef parts) than traditional stock, though, which increases the protein content…it takes many hours of simmering to break the connective tissues down into useable form, but the result is a broth with a high amount of bioavailable protein.”