I will provide a quart of fresh unseasoned bone broth that is light milky white in color (from minerals, collagen, and gelatin extracted from bones) in sterilized glass jar(s). IT MUST BE KEPT REFRIGERATED WITH LAYER OF FAT ON TOP, AND USED WITHIN A WEEK, OR SHOULD BE FROZEN (not in the jar, as expanding liquids will shatter the glass in your freezer).

I make bone broth for myself and my family, and would love to share some with you. I choose the bones, mainly grass-fed beef bones, and occasionally throw in pastured chicken backs and/or pastured pork, for my broth. I also add some pastured chicken egg shells if I have some leftover from recent meals. If you have dietary restrictions that preclude you from pork, or chicken and eggs in the same meal, please let me know, and I can ensure a batch will not have those ingredients if we work it out beforehand.

I choose the bones from local butchers that care about biodynamics, organic, and sustainable methods of agriculture and humane animal welfare because I also care about those things. I also pick up bones when they are at a good price, and freeze them.

I choose to make unflavored/unseasoned broth so that it more versatile for any recipes I may use it in the future. Some examples include:
- Hot drink, simmered w/ herbs, garlic & sea salt
- Reducing Sauces
- Using in soups
- Cooking cereal grains (I make steel-cut oats & buckwheat gruel for a complex carbohydrate meal. Add some diced pre-cooked sweet potatoes and poached egg in the hot gruel for more protein.)
- Make hot chocolate with broth, dark chocolate, and some coconut milk
- Add to smoothies
- Shake it up with a post-workout protein shake