Bone broth is rich in easily digestible proteins, collagen, vitamins and minerals, and can be used to cook rice/legumes, soups, and as a hot beverage!
Using free range chicken backs, the bones are first roasted, then soaked in vinegar and cold water to bring out the minerals and then simmered with vegetables for 12-24 hrs to break down the gelatin and collagen. The mineral rich broth is then strained and frozen. Chicken broth is made with local free range chicken carcasses, sea salt, onion, celery, carrot, fresh herbs, spring water. Sold in half litre or 1L sizes. Contact for bulk pricing.

Free Range Chicken Broth

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    ©2016 The Art of Slow Food. All artwork by Kaitlin Chamberlin