3 quarts - Chicken Bone Broth

Our broth will last about 1 year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge. 

One of the most popular health-boosting additions to the kitchen table. It’s not a new health fad. In fact, throughout history societies have used bone broths as a staple in their traditional diets.

Broth is delicious for sipping, warmed in a mug. You can salt it to your liking. You can call it "beef tea".

Broth can also be used to make a plethora of yummy dishes. Sure there's soups and stews. But you can also use it to cook grains like rice, steam veggies, make mashed potatoes and gravy, and so much more!

Our chickens forage for countless seeds and bugs in the regeneratively farmed pasture. They are moved often in mobile coops. They are given free access to a feed, which contains a specially formulated blend of wheat, peas, barley, fishmeal (from sardines), flax seed, kelp, vitamins, and minerals.

What breed are your chickens?
Cornish Cross.

During processing, what is your chicken washed in?
No bleach, citric and lactic acids, or yucky chemicals here. Our chicken is air chilled, and that means it's washed in nothing at all! Only water touches our birds.

Why do you use apple cider vinegar?
Adding apple cider vinegar as a soak in the first hour helps extract all of the nutrition from the bones. We add it to give you the most nutrient-dense broth possible.

Where do the veggies in the broth come from?
Well, the broth maker has a pretty big veggies garden. As many veggies as possible come from there. But, if they don't have enough to last a year, they buy in certified organic veggies.

Our bone broth is made simply. Here's how it's done:
1. Bones (necks and backs) and water are added to a big stainless steel pot.
2. Organic apple cider vinegar is added, and it soaks for about an hour. This helps extract the most nutrition from the bones.
3. The broth is heated to a boil. The heat is lowered a bit and it simmers for about 48 hours until it's thick and gelatinous.
4. In the last few hours, veggies and herbs are added. This provides some extra nutrition and flavor to the broth.
5. It's salted with sea salt and cooled down a bit.
6. While warm, it's poured into containers. Now it cools some more.
7. Once cool, the broth is put in the freezer for max shelf life. No waste here!

The broth is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.