Mother Broth uses the TCM method of blanching bones to pull toxins, discarding the water then refreshing the water for the cleanest broth. Our broth is slow cooked for 18 (chicken) - 24 (beef) hours, cold poured into glass quart jars and frozen for the freshest broth. 

TYPES and INGREDIENTS-

Beef Bone Broth White Sand Homestead & Three Twelve Beef’s grass-fed beef bones with organic: onions, celery, carrots, fresh ginger, fresh turmeric, thyme, parsley, bay leaves, black peppercorn, apple cider vinegar, Baja Gold mineral sea salt, olive oil (for roasting), filtered water. Cooked for 24 hrs. 

Beef-Chicken White Sand Homestead’s grass-fed beef bones, Pearl River Pastures’ pasture raised chicken bones with organic: onions, carrots, celery, garlic, parsley, thyme, bay leaves, black peppercorn, apple cider vinegar, Baja Gold mineral sea salt, filtered water. Cooked for 24 hrs. 

Chicken Bone Broth Pearl River Pastures’ pasture raised chicken bones with organic: onions, carrots, celery, garlic, parsley, thyme, apple cider vinegar, Baja Gold mineral sea salt, filtered water. Cooked for 18 hrs.

INSTRUCTIONS-

Mother Broth is rich, very gelatinous and full of protein, collagen, amino acids, vitamins, and minerals. Sip a cup or two throughout the day or use in soups, noodle bowls or polenta. If too strong, cut with part water. If needing a shift in flavor try adding a squeeze of fresh lemon, lime or grated ginger.

Thaw in fridge for 12-24 hrs or in a bowl of cool water on counter for two hours until slushy, then scoop out. Careful to not thaw the jar in hot water as the glass will break. Bring broth to a low simmer then enjoy. Consume refrigerated within 5 days. Good frozen for 6 months.