The Easiest Upgrade in Your Kitchen
Most people think of bone broth as something you sip from a mug. But some of the best chefs in Vancouver — and home cooks who know better — have been quietly swapping water for bone broth in everyday cooking for years. The result? Deeper flavour, more nutrition, and a richness that water simply can't deliver.
Here are five places to start.
1. Cook Your Grains In It
Rice, quinoa, farro, barley — whatever grain you're cooking, replace the water with bone broth 1:1. The grains absorb the broth as they cook, picking up minerals, collagen, and flavour that make even plain rice taste like it came from a restaurant.
Best broth for this: Nourish Yourself Chicken Bone Broth (The Recovery Coach) — its clean, neutral flavour works with virtually any grain dish.
2. Deglaze Your Pan
After searing meat or sautéing vegetables, don't reach for wine or water — pour in a splash of bone broth to lift all those caramelized bits off the bottom of the pan. You'll build a pan sauce in minutes that tastes like it took hours.
Best broth for this: Nourish Yourself Beef Bone Broth (The Metabolic Booster) for red meats; Chicken Bone Broth for poultry and vegetables.
3. Steam Your Vegetables
Add an inch of bone broth to the bottom of your steamer pot instead of water. As the broth heats, it releases steam infused with minerals and amino acids that gently coat your vegetables as they cook. Broccoli, bok choy, and green beans are transformed.
Best broth for this: Nourish Yourself Dashi Bone Broth (The Gut Whisperer) — its Japanese-inspired umami base pairs beautifully with Asian greens and root vegetables.
4. Make Your Soups and Stews the Right Way
This one seems obvious, but it's worth saying: if you're making soup with store-bought stock or — worse — water and a bouillon cube, you're leaving an enormous amount of flavour and nutrition on the table. A proper bone broth is the foundation of every great soup.
Best broth for this: Match the broth to your protein. Lamb Bone Broth (The Harmonizer) for Moroccan-style stews; Veal Bone Broth (The Restoration Project) for French-style bisques and cream soups.
5. Blend It Into Mashed Potatoes or Cauliflower
Replace the milk or cream in your mash with warm bone broth. You'll get a silkier texture, a savoury depth, and a dish that's genuinely nourishing rather than just comforting. Add a knob of grass-fed butter and you're done.
Best broth for this: Chicken Bone Broth or Veal Bone Broth for the cleanest, creamiest result.
Stock Your Kitchen
All of our broths are made in small batches from BC-sourced, grass-fed and organic bones, slow-simmered for maximum collagen and mineral extraction. They're available fresh for delivery across Metro Vancouver.
Not sure which broth to start with? Our 4-Pack Sampler gives you four flavours to experiment with — perfect for finding your kitchen staple.