Bone broth has become a staple in many kitchens, but at the Mullumbimby Farmers Market, Oliver’s Hens is giving this age-old nourishing food a fresh local flavour with small-batch broths made from their own organically-raised, pasture-fed chickens.
Every batch begins with whole laying hens that have spent their lives roaming on pasture and eating certified organic feed. The birds are roasted whole, including the feet, necks and meat, before being slowly simmered with onions to create a rich, deeply flavoured broth.
‘It’s a cross between a traditional stock and a bone broth,’ explains Oliver. ‘Using the whole bird means you get the collagen and gelatin from the bones, feet and necks, while the meat adds extra nourishment and naturally occurring anti-inflammatory compounds. It’s a real double whammy.’
The feet and neck are especially rich in collagen. During the long, slow cooking process, this collagen transforms into gelatin, giving the broth its distinctive jelly-like texture when chilled – a sure sign of a nutrient-rich broth.
Bone broth has been enjoyed for generations and is renowned for supporting gut health, providing a natural source of collagen, and supplying protein and minerals in an easy-to-digest form. Whether enjoyed as a warming cup on its own or used as the base for soups, risottos and slow-cooked meals, it’s a simple way to add extra nourishment to your day.
For Oliver, it’s become part of a regular routine.
‘I drink a cup of broth every second morning,’ he says. ‘It’s incredibly nourishing, and I honestly can’t remember the last time I was sick.’
Alongside its chicken broth, O’Leela Farm, the partnership between Oliver’s Hens and Leela Farm, also produces a rich beef bone broth using bones from their own 100% grass-fed cattle, ensuring every ingredient is locally and ethically produced.
Find Oliver’s Hens and O’Leela Farm every Friday at the Mullumbimby Farmers Market from 7am to 11am at Mullumbimby Showground.
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