EPISODE 45 | Thomas Odermatt—the genius behind Butcher's Bone Broth—shares his secrets for making the highest quality, healthiest bone broth. In the ep, you'll learn what makes Butcher's Bone Broth so unique, why their product is refrigerated (not frozen), the difference between stock and broth, which bones and vegetables are best for making broth, and how to (easily!) make your own! Enjoy!!

EPISODE WEBPAGE: thehealthinvestment.com/bonebroth

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MINUTE-BY-MINUTE BREAKDOWN OF THE EPISODE:

4:36 - Thomas' background and beginnings in the bone broth business

8:14 - What's the difference between a stock and a broth?

10:52 - The health benefits of bone broth

13:19 - The old-fashioned, "almost forgotten technique" Thomas uses to make Butcher's Bone Broth

16:13 - Which bones work best if making bone broth at home?

17:08 - The ingredients in Butcher's Bone Broth

19:43 - Thomas' favorite things to cook with bone broth

20:46 - Four types of bone broth

24:05 - Do you have to add vinegar to the water when making bone broth?

27:24 - Why add vegetables (like carrots) to the broth?

30:20 - Is it better to use an Instant Pot or a crock pot?

32:15 - When in the market for the best broth, what should you look for?

36:21 - Where can you buy Butcher's Bone Broth?

 

LINKS [SOME MAY BE AFFILIATE LINKS; PLEASE READ MY DISCLOSURE FOR MORE INFO]:

Visit Butcher's Bone Broth's website

Find Butcher's Bone Broth on Instagram and Facebook

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