Bone broth is a great non-dairy source of calcium. The longer you cook it, the higher the minerals, and if you add something acidic (vinegar, lemon juice, kombucha...) that will also get more minerals out.

If you start with bones that have some connective tissue (chicken wing tips, chicken feet, knuckle bones, shanks) you will get a lot of gelatin, which is good for digestion and for the villi in your small intestines.

If you use marrow bones, the fat at the top will have lots of vitamins, including vitamin K2.

I like to use bone broth to cook things like rice, and to make gravy. I'm in love with gravy right now :) What are other good places to put it?
http://www.westonaprice.org/food-features/515-broth-is-beautiful.html

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