The farmer only culls 20 to 25 birds per week, so portions are available, but Scarabhill endeavours in utilising all the portions each week. Therefore, we keep our selection to a minimum to reduce wastage.

Because our chickens have been ranging and take longer to grow, the bones are stronger than most, which results in an excellent ingredient to our broths/stock. They are simmered over a low heat for longer than 6 hours to bring reduce the nutrients into the water flavoured with herbs and vegetables. No salt is added. The resulting liquid is cooled, strained and frozen to retain its nutritional value.

Use the stock for gravies, soups or hot drinks during winter. No need to expand on bone broth benefits.