First off, let’s admit the obvious: chicken bones are not the same as, say, a nice crispy breadstick. They’re hard, they’re sharp, and they look like they belong in a forensic file, not on your dinner plate. But there’s a weird, primal part of our brain that says, “Hey, I saw a wolf do that once. Maybe it’s fine.”
Plus, let’s talk about the delicious cartilage at the joint. You know that soft, wobbly bit on the end of a drumstick? Some people love that texture. It’s like a gummy bear that got a job in a chicken’s skeleton.
And then there’s the bone broth hype. We boil bones for hours, sipping the “liquid gold” for collagen and minerals. If it’s so good in liquid form, why not just skip the simmer and eat the source? (Don’t actually do this—I’m joking. Mostly.)
