Gold Standard Broth

I used to think that I was doing better for the family by buying the organic broth with lower sodium, even searching for the boxes that come with the “gold star label.” But the more we learned about where our commercial food comes from and how it’s grown, and learned how to better grow and cook our own food, we realized we were paying for boxes of fecal soup. (A term coined by Joel Salatin).

It wasn’t until I practiced a few times making our own broth that I realized how easy it was, and how much better our pastured chickens are for bone-broth! If the color (nutrition) difference isn’t enough to persuade you, when our broth is refrigerated, it stands on a spoon like jello jigglers due to the amount of collagen and gelatin in it. Nature’s version of “hair, skin, and nails.”

We hope you try making your own broth from our pastured chicken. You’ll never go back to those broth boxes!

Gold Standard Broth

1-2 whole chicken frames (the bones of the whole chicken after the meat is cooked & removed)
1 package chicken feet
carrots, cut into chunks
celery, cut into chunks
bay leaves, to taste
salt and pepper, to taste
1 onion, chopped, if desired

1. Grab the biggest stock pot you have and place the chicken bones, necks, and feet in the pot. (The necks come with the whole chickens). Fill the pot with water, only covering the bones about half way, no more than 3/4 covered. Too much water will lead to watery chicken stock.

2. Add in the remaining ingredients and bring contents to a simmer. Cover the pot with a lid, but leave it partially cracked. Simmer on low for 4-6 hours, stir occasionally.

3. Strain the broth and allow to cool to the touch before pouring into freezer bags. Freeze the bags flat for easy storage.

Enjoy your homemade broth in your favorite dinners and soups, you’ll be sure to taste the difference!