Bone broth is made from animal marrow bones and connective tissue Our chicken has been slow simmered for up to 48 hours, often with herbs, vegetables, and spices.
It all starts with our free range chicken bones, all sourced from New Zealand farms. Our farmers raise their animals without any added hormones and antibiotics.
We combine the highest collagen content bones with filtered water and apple cider vinegar into a large steel kettle.
Part way through the cooking process we add only Himalayan sea salt, and peppercorns. This means no artificial ingredients, no preservatives and no additives.
The broth is cooked for 24 hours for chicken at 75-85 degrees Celsius. This process provides enough time for the nutrients, collagen and amino acids to soak into the broth. We package our broth while it’s hot and then it is cooled (very quickly!).
Our chilled product means it is as fresh as it can be and none of the valuable nutrients are destroyed through pasteurization or other heat-related packaging methods. The product should be used within 7 days of opening.