About the broth
Made from 19 month-old, Sommerlad breeder flock birds, giving us a rare chance to make a broth from older birds with all the associated richness and flavour.
Most broth, including ours, is made from the bones of much younger chickens, between eight to 12 weeks, bred for the meat chicken market. Unless you're dispatching your own backyard chooks or you live on a farm, you just can't get older chickens and you absolutely can't get older, heritage-breed birds of this quality.
So, this broth is darker in colour and has a more pronounced, 'chickeny' flavour, as you'd expect. Generally, the more natural, intrinsic flavour in food (not produced by adding stuff), the higher the nutrient profile. (Bring on Dan Kitteridge's Bionutrient Meter so we can all see the true nutritional profile of our food...)
Photos of Kim Kiss and the breeding flock by Alan Benson.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.