Natural Chicken Broth

We select the best free-range chicken and the freshest vegetables, then we carefully wash the ingredients and cook them at low heat for more than 3 hours.

 

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Ingredients

Water

Free-range Chicken (22%)

Onion

Carrot

Leek

Cabbage

Celery

Sea Salt

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This is what Kimberly Killebrew wrote about us. She came to tour our factory, and this is what she saw. You can read the full post here.


 

Simple, whole, clean ingredients. That’s it. No flavor enhancers of any kind, no fillers, no “natural flavors.” So where does all the flavor in Aneto’s broths come from? The flavor comes from the real, whole ingredients! And from large quantities of real, fresh chicken!

Aneto’s ingredients are so refreshingly simple and healthy compared with the food manufacturing world as a whole. But the remarkableness of Aneto’s products, the thing that sets them apart, goes far beyond the purity of their list of ingredients: It’s also their method of making broth that is unlike any other broth manufacturer in the world. And as dramatic as that sounds, it’s quite the opposite: At Aneto they’re making broth the way that we – you and I – make it in our own kitchen.

They make it from scratch. They follow a recipe. And they use pure, whole ingredients – without any concentrates, sneaky fillers, flavor enhancers or additives. In every sense of the word it really is 100% natural.

As for the chicken, it’s real and in generous amounts. They use whole fresh chickens because that’s not only where the flavor lies, but the nutrition also: The nutrition is largely in the bones and it’s also from the breakdown of collagen and muscle tissue that gives good chicken broth its rich body and texture. And that breakdown is accomplished by Aneto’s good old-fashioned method of slow-simmering for hours.

It all sounds almost too good to be true, doesn’t it? And that’s what bowled us over to the point where I was actually feeling emotional during parts of their factory tour. Emotional. In a broth factory! Seriously, I was that overcome by the purity and honesty of their approach to broth. Throughout our tour I kept thinking about two things: (1) my frustration with the broths that are passed off as wholesome back home and the general lack of awareness about it, and (2) my excitement about returning home to share what I had found with others.

Yes, for 13 years Aneto has had the audacity to do something completely radical: Make broth the way you make it at home. The are a few steps to take into account:


Step 1. Select the freshest vegetables and meats

For 40 years, Aneto was a respected producer of Serrano hams and cured charcuterie. In 2002 they shifted to producing what we consider the finest artisan broths in the world. In the factory, different days are dedicated to making different kinds of broth and were were there on the day slated for chicken broth.

The first room was the prep room loaded with massive crates of the freshest vegetables. It was almost like walking through a farmer’s market. In this portion of the factory we saw two people in clean white scrubs coarsely chopping up the fresh vegetables. Cabbages, leeks, celery, onions, carrots and more. The aroma of fresh vegetables filled the room. One by one they grabbed fresh vegetables, cut and sliced them and placed them in tubs of water to give them a final washing.

The process was methodical, thorough and very organized. And everything was done by hand with close and immediate oversight of every step in the process. The vegetables were carted out and placed into what looked like huge metal colanders along with fresh whole, free-range chickens. These big colanders were then attached to long chains that would soon lift them to the massive pots for simmering.


Step 2. Slowly simmer the broth for at least 3 hours

The process that followed was absolutely incredible – because it was so simple. So wholesome. So exactly like homemade. The huge colanders, packed to the brim with fresh vegetables and chicken, were lifted up and then lowered into enormous stock pots filled with water. These huge stock pots were designed by Aneto and are used exclusively by them.

We were able to climb up to the second level and watch as the broth was prepared. Water filled into the pot and it was slowly heated. You would think that a broth manufacturer would want to accelerate the process to increase the volume of their production. Not so with Aneto. All of their broths are simmered low and slow for a minimum of 3 hours. That allows the needed time to not only maximize the flavor but to break down the collagen and muscle of the chicken pieces for optimal nutrition, body and texture. If only you could have been in that room with us while those mass quantities of chicken broth were being simmered – oh, the heavenly aroma!

Can you imagine standing over an enormous pot of slow-cooked chicken broth like this? I just wanted to keep inhaling! We observed how the broth is filtered down out of the pot, leaving the fat to float on top to be skimmed off. The broth is then put through a second filter to remove more fat. At the end the pot is left with all the leftover cooked vegetables and chicken at the bottom. We were able to sample those delicious vegetables, pick some of the chicken meat off the bones, and were then given a cup of the freshly made hot broth. (Incidentally, none of these leftovers go to waste: Aneto immediately ships them off to producers of healthy animal feed.)

This is broth production at its very best.


Step 3. Package while it’s fresh

As the tour continued we saw the broth cooling and packaging machines. Throughout production, multiple safety measures are in place to maintain product purity. The Aneto staff answered every question we had (and we had a lot of them) and the entire process from beginning to end was absolutely fascinating. (Aneto does not use conservatives, because broth pass an uperization process).

The packaging room was also fun to observe. We observed rigorous quality control each step along the way to ensure a flawless product. Bricks and bricks of broth came pouring out of the packaging machine onto conveyor belts that were then gathered and boxed for shipping.

Nutritional facts

For 100 ML For 250 ML *
Energy value 27 kJ / 7 kcal 68 kJ / 17 kcal
Fat
Saturated fat
0,3 g
0,12 g
0,8 g
0,3 g
Carbohydrate
Sugars
0,2 g
0 g
0,5 g
0 g
Dietary Fiber 0,1 g 0,3 g
Protein 0,7 g 1,8 g
Salt 0,75 g 1,88 g

* Equals one serving. This pack contains 4 servings

Allergens

  • Celery