In an Eastern Market-adjacent space, Lara Richli and chef Jennifer Jackson are taking sips of bone broth, Jackson squeezing drops of lemon here and adding dashes of salt there. Five pounds of bones sourced from Fairway Packing Co. have simmered in water for 24 hours, leeching marrow, fats and minerals into quarts of chicken and beef broths. Oyster mushrooms and vegetables create an umami stock for a vegetable option. The broth is flavorful, mildly salted and silky with a thin veil of fat that glosses your lips as you strain the warm liquid through your two front teeth from a white paper coffee cup stamped with the words “Hot Bones” across the center. Richli and Jackson are testing recipes
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