How do you make your bone broths?Updated a year ago

For our liquid bone broths, beef or chicken bones are first roasted in a hot oven to enhance the rich flavour of the broth, then mixed with vegetables and herbs and intensely simmered in a slow-cooker for up to 24 hours to release all the nutrients. The fat is removed, and then strained into a clear liquid. Other brands reduce their broth to a concentrated syrup, transport it to a packaging facility, and then over-dilute it to bulk out the product. This low-intervention method delivers a deep, rich and authentic broth, which tastes just as if we made it in our own kitchen.

For our bone broth powders, beef or chicken bones (no vegetables) are also intensely simmered for up to 24 hours to release all the nutrients. The fat is removed, and then strained into a clear liquid, which we dehydrate at a low temperature, then grind into a concentrated powder.