According to Dr. Thomas Cowan, “In healthy, traditional cultures, when an animal was slaughtered, all the parts were put to use, including the bones, to make mineral-rich broth. Our modern diet, having largely forgotten the use of broth as the basis of our cooking, is estimated to have less than half the mineral content of more traditional diets. This rich mineral content and the fact that soup broths greatly aid digestion are just two of the many reasons why everyone should make soup broth a part of their daily diet.”

Shelf Life: Keep refrigerated and eat up to 3 weeks after pick-up if the fat seal hasn’t been broken.  If the fat seal isn’t complete or has been broken, eat within 7 days or so. It is a good idea to simmer it for at least 5 minutes before eating. Note: Shelf life of broth can be extended by bringing to a simmer for 5 minutes, then cooling and re-refrigerating. It will last an extra week if you do this.

Freezing broth: 

• Important: you freeze in the jars at your own risk!  We do not replace or refund for items that break the glass in the freezer.
• The safest way to freeze our broths, soups, and stews is to transfer them to a pyrex or other container with more surface area and then freeze.
• If you want to freeze in the jar, to prevent breakage you can try removing the lid and freezing, then putting the lid back on.
• Another alternative is to remove a portion of the contents so it has more room to expand as it freezes.
• Some customers wrap their jars in two layers of paper bags, which slows down the freezing process and prevents many breakages.
• When thawing frozen jars of food, do not place in very hot water as this can break the jars.  Thaw in the fridge or in room-temperature/lukewarm water.

We’d love to hear how you use our Pastured Chicken broth.  Please submit a comment, suggestion, or recipe below.