Soy-Free Chicken Bone-Broth, 750g, UNSALTED. Salt to your personal taste! LIMIT of 4!

C$15.00

Weight: 750g

We've been experimenting with several recipes to create delicious and nutrient dense bone-broth from our soy and corn free chicken. What's great is that our bone-broth had so much collagen that it solidified into a gel when refrigerated!

Several people asked about the salt content of our bone-broths because others they'd tried were just too salty. We decided that adding salt is completely based on a person's individual preference. So offering an unsalted option seemed like a great way forward.

The health benefits of bone-broth are widely known:

It's high in collagen which supports joint health, improves skin elasticity and promotes gut health;
It's high in protein which aids muscle repair and growth;
It's packed with essential minerals like calcium, magnesium and phosphorous for overall wellness;
It contains amino acids and anti-inflammatory properties to help boost immunity, and;
The gelatin in the broth helps soothe the digestive tract and improve nutrient absorption.

Bone-broths are also very versatile. They can be used in soups and stews, sauces and gravies, rice and grains or sipped as a wholesome and delicious health boosting beverage.

INGREDIENTS: Soy-free chicken bones and feet, filtered water, onion, garlic, celery, carrots, apple cider vinegar, bay leaf and thyme. UNSALTED. Ready to eat.

TK Ranch Chicken Soup

Thaw one TK Ranch Chicken Breast in cool water. Once thawed cut into small pieces.
In a large pot, add:
- about 1.5 litres of chicken stock
- 2 diced carrots
- 2 stalks of diced celery
- 1 medium chopped onion
- 2 cloves of minced garlic
- chicken breast pieces OR 1 pound Ground Chicken
- 1 cup of basmati rice (or 2 cups leftover rice) OR 2 cups shredded cabbage
Simmer until the vegetables are soft and the chicken and rice/cabbage are cooked.
Season with 1/2 tsp sweet basil and salt and black pepper to taste.
Serve with:

Gluten Free Tea Biscuits

2 cups gluten free flour (we use Namaste)
½ tsp salt
3 tsp gluten free baking powder
½ cup butter
¼ cup milk

Preheat oven to 425 F. Mix flour with salt and gluten free baking powder.
Cut butter into the flour with a pastry cutter (or two butter knives) until the flour has the consistency of small peas.
Add the milk and quickly mix until a soft dough forms — do not over mix — this makes the biscuits tough.
Gently roll out dough on a floured board (I use a piece of wax paper) until it is one inch thick.
Cut into squares (simplest), place on a greased cookie sheet and place into the preheated oven for 12 to 15 minutes.
Serve hot with lots of butter and cheddar cheese.

For several years we have been aware of the serious issues regarding soy in our food system, like the ones mentioned in this article found in the Utne Reader. As a result of this, we removed soy (and all GMOs) from our livestock feed several years ago with the exception of our poultry. This issue was very complicated because chickens require a high protein ration to finish properly and there are few palatable alternatives that offer the same results as soy. In addition to this, few mills were willing to work with us in making a ration without soy unless we substituted canola or corn — which we did not want to do. Last fall we finally found a small local mill that was willing to make whatever ration that we wanted and this was a game changer. We formulated a ration that not only removed soy and all GMOs, but also included 9 essential oils (including oregano), garlic and vitamin C to help keep the birds healthy. Eliminating soy was not an inexpensive process — it actually added 15% to our production costs. But we feel the benefits of consuming completely soy free products outweigh the relatively small increase in costs. In early November 2013 our first batch of soy-free chickens were placed and we are proud to be able to offer them to our customers.