Pasture-Raised Chicken Bone Broth

Rich, golden, collagen-packed broth made from our chickens at The Ridge

Bone broth is one of the simplest, most nourishing foods you can make at home — rich in minerals, gelatin, amino acids, and flavor. Whether you sip it warm, use it as the base for soups, or incorporate it into your weekly cooking, this broth is a staple for winter wellness and everyday nourishment.

Our broth packs from The Ridge make it easy: the perfect blend of backs, necks, and feet for high-collagen, nutrient-dense broth every time.

Ingredients

• 1 broth pack (backs, necks, and/or feet from our pasture-raised chickens)

  or 2–3 lbs chicken bones from your own cuts

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 1 onion, quartered

• 4–6 garlic cloves, smashed

• 1–2 bay leaves

• 1–2 tablespoons apple cider vinegar

• 1 tablespoon whole peppercorns

• Sea salt to taste

• Water, enough to fully cover the bones (usually 10–12 cups)

Instructions

1. Add everything to your pot.

Place the broth pack (or bones), vegetables, bay leaves, peppercorns, and apple cider vinegar in a large stock pot, Dutch oven, or slow cooker.

2. Cover with water.

Add enough water to fully submerge everything. Leave a little room at the top.

3. Bring to a simmer.

Heat until just simmering — do not boil.

Skim any foam off the top if desired.

4. Slow-cook for maximum nourishment.

Simmer 12–24 hours on the stovetop or 16–24 hours in a slow cooker.

The longer it cooks, the richer and more gelatinous the broth becomes.

5. Strain + season.

Strain out the bones and vegetables.

Season with sea salt to taste.

6. Cool + store.

Let cool slightly, then store in:

• Glass jars

• Freezer-safe containers

• Ice cube trays (for easy portioning)

Broth keeps 5–6 days in the refrigerator or up to 6 months in the freezer.

Tips for Extra-Rich Broth (Ridge Favorites)

• Use feet + necks (our broth packs contain these!) for the most collagen.

• Add a splash of raw apple cider vinegar to pull minerals from the bones.

• Roast the bones for 20–30 minutes at 425°F for deeper flavor.

• Add herbs like thyme, rosemary, or parsley during the last hour of cooking.

• For a lighter broth, simmer only 6–8 hours.

• For a jiggly, gelatin-rich broth, go the full 24 hours.

How to Use Your Bone Broth

• Sip warm in a mug

• Use as the base for soups + stews

• Cook rice, beans, or quinoa in it

• Add to gravy or sauces

• Use in winter lattes (chai, hot chocolate, golden milk)

• Freeze for daily use