It just tastes better.
Whole cuts of grass-fed beef, free-range chicken and turkey, water. Slow-simmered for 24 hours. No additives, preservatives of any kind. You’ll taste the difference.
Shop now →What a proper broth actually does.
The benefit you feel. The reason it works. In that order.
Two broths. One method.
24-hour simmer, vinegar-free, crystal clear. Pick your flavor.
The Emilia-Romagna method
In a Michelin kitchen, broth is judged by clarity. A clear broth means the cook didn't boil it, didn't stir it, didn't take any shortcut that would have cracked the proteins or emulsified the fat. Escoffier called consommé the test of a serious kitchen a hundred years ago, and the test hasn't changed.
We learned this method from the cooks of Emilia-Romagna in northern Italy, where broth has its own place at the table. At Brodo House, we use the same standard. A long, quiet simmer for 24 hours. No vinegar. The bones give up their collagen on their own with enough time. What's in your cup is what came out of our pot.
Four steps. Zero shortcuts.
Source
Grass-fed bones from regenerative farms.
Simmer
24 hours. Never boiled, never stirred.
Strain
By hand, through fine mesh. Crystal clear.
Flash-freeze
Frozen fresh. No preservatives, ever.
Made for my kids, before anyone else.
I'm Devin. I started making bone broth in my kitchen, trying to sneak more real food onto my kids' plates. I got obsessed with it. Read every book, tried every technique, kept notes on every batch. My neighbour's brother is a chef. He tasted it and told me to sell it. The method hasn't changed since. The broth in your cup is the same broth I pour for my kids on a Tuesday.
Sip it. Cook with it. Feel it.
More recipes →
Pastina in Brodo
Italian Pastina in Brodo — fondly nicknamed 'Italian Penicillin Soup' — is a delicate, comforting bowl of tiny pasta in broth that Italian families have turned to for generations.
Spring Pea Risotto
This is a simple risotto you can build on in a hundred directions. Get the technique right once, warm broth, a slow toast, a patient ladle, and a proper al dente, and the rest is yours.
Bolognese
It is deceptively simple. There are no exact portions to memorize, just a handful of good ingredients, a heavy pot, and the better part of a day. The browning makes or breaks it, and the broth does the quiet work underneath.
The questions everyone asks.
Does it actually taste good?
Clear, rich, and round, with none of the salt or metallic edge most broths leave behind. Drink it plain, or build a risotto on it. One sip usually settles the question.
Frozen shipping feels sketchy.
No preservatives, no stabilizers, so cold is what keeps it true to the day it was made.
$14 for a bottle of broth?
Four proper cups from whole cuts of grass-fed beef and bones, slow-simmered over 24 hours. About the price of a good coffee, and it lasts the week.
Is the collagen real?
Drawn straight from the bones over a 24+ hour simmer, never boiled, never stirred. No powders, no isolates, nothing added after the fact.
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