Maggie Beer Natural Chicken Free Range Bone Broth 500ml

Buy better

Rich in collagen, deeply nourishing and made from free range chicken — Maggie Beer Natural Chicken Bone Broth. 500ml.

From Maggie Beer — one of Australia’s most trusted food producers | Free range chicken | Natural — no artificial flavours, no MSG | Rich in collagen and gelatin

Why Maggie Beer Natural Chicken Bone Broth

• Maggie Beer — one of Australia’s most respected and beloved food producers
• Free range chicken — better welfare, better flavour
• Natural — no artificial flavours, no MSG, no shortcuts
• Bone broth — slow-simmered for maximum collagen and gelatin extraction
• Rich, deeply savoury flavour — more intense than a standard chicken stock
• Versatile — drink warm as a nourishing cup, or use as a premium cooking liquid

My Meat Man

This is the broth that works on two levels — as a nourishing drink and as a premium cooking ingredient.

Bone broth is made differently to stock. Where stock is simmered for a few hours to extract flavour, bone broth is simmered for much longer — long enough to break down the collagen in the bones into gelatin. The result is a broth that is richer, more deeply flavoured and higher in natural gelatin than a standard stock. When chilled, a good bone broth should set like a jelly — a sign of the collagen content.

Maggie Beer’s version uses free range chicken — better welfare and better flavour from chickens that have lived as chickens should. No artificial flavours, no MSG. Just real chicken bones, slow-simmered the right way.

Drink it warm as a nourishing cup on a cold day, or use it as a premium cooking liquid in place of stock — the extra richness and body it brings to a risotto, a soup or a braise is immediately noticeable.

Nourishing to drink. Exceptional to cook with.

Bone broth vs stock vs broth — what’s the difference?

• Stock — simmered for a few hours, flavour-focused, lighter body
• Broth — made primarily from meat, lighter and cleaner than stock
• Bone broth — slow-simmered for many hours, rich in collagen and gelatin, deeper body and flavour

Bone broth is the most nutrient-dense of the three — the extended simmering extracts collagen, gelatin and minerals from the bones that shorter-cooked stocks do not.

How to Use

As a Warm Drink

• Heat gently and pour into a mug — season with a pinch of sea salt and cracked pepper
• Add a slice of fresh ginger and a squeeze of lemon for a warming, restorative cup
• Stir in a teaspoon of miso paste for an umami-rich, Japanese-inspired cup
• Add a pinch of turmeric and black pepper for an anti-inflammatory twist

In the Kitchen

• Use in place of stock for risotto — the extra gelatin makes the risotto noticeably silkier
• Use as the base for a nourishing chicken soup or congee
• Deglaze a pan with bone broth after searing chicken for an instant, rich pan sauce
• Use as the braising liquid for chicken thighs, vegetables or legumes
• Cook grains — rice, quinoa, farro — in bone broth instead of water for extra flavour and nutrition
• Use as the liquid base for a warming Asian noodle soup

Pro Tips

• Heat gently — do not boil, which can break down the gelatin and affect the texture
• If the broth sets like a jelly when chilled, that is a sign of high collagen content — a good thing
• Season just before drinking or serving — the flavour is concentrated and may need less salt than expected
• A squeeze of lemon or a splash of apple cider vinegar brightens the flavour when drinking warm
• Freeze leftover broth in ice cube trays for convenient small portions
• Use in place of water when cooking rice for a simple, nourishing upgrade

Serving Suggestions

• warm in a mug with sea salt, pepper and a squeeze of lemon — the simplest and most nourishing way
• with fresh ginger, lemon and a pinch of turmeric for a restorative morning drink
• as the base for a congee with ginger, spring onion and sesame oil
• in a chicken noodle soup with vegetables and fresh herbs
• as the liquid for a mushroom risotto with parmesan
• as a warming Asian noodle soup with rice noodles, bok choy and chilli
• cooked into rice or quinoa for an everyday nutritional upgrade

Why this is a smart buy

At HKD 69 for 500ml of free range chicken bone broth from Maggie Beer, this is exceptional value for a premium, natural product that works as both a nourishing drink and a superior cooking ingredient.

• Maggie Beer quality — one of Australia’s most trusted food producers
• free range chicken — better welfare, better flavour
• bone broth — richer in collagen and gelatin than standard stock

Ideal for health-conscious cooks, cold weather drinking, risottos, soups and anyone who wants a premium, natural cooking liquid.

You may also like:

• Maggie Beer Natural Chicken Stock 1 Litre — the larger format chicken stock for soups, risottos and everyday cooking
• Maggie Beer Natural Beef Stock 500ml — the rich, deep beef stock for sauces, gravies and braises

Delivery & Storage

Delivery

• Fast delivery across Hong Kong
• Temperature-controlled to maintain quality

Storage

• Store as per packaging instructions
• Refrigerate after opening and use within the recommended timeframe
• Freeze leftover broth in ice cube trays for convenient small portions

Frequently Asked Questions

What is bone broth?
Bone broth is made by slow-simmering animal bones for many hours — much longer than a standard stock. The extended cooking extracts collagen, gelatin and minerals from the bones, producing a richer, more deeply flavoured liquid with a higher nutritional profile than standard stock.

Why does it set like jelly when chilled?
This is a sign of high collagen content — a good thing. The collagen extracted from the bones converts to gelatin during cooking, which gives the broth its body and sets when chilled. Simply reheat gently and it returns to liquid.

Can I drink it straight?
Yes — heat gently and drink warm from a mug. Season with sea salt and pepper, and add lemon, ginger or miso to taste. It is a nourishing, satisfying drink on its own.

What is the difference between bone broth and stock?
Bone broth is simmered for much longer than stock, extracting more collagen and gelatin from the bones. The result is richer, more deeply flavoured and higher in natural gelatin. Stock is lighter and more flavour-focused; bone broth has more body and nutritional depth.

Why free range?
Free range chickens live more active lives on pasture, which produces better muscle development and more flavourful, nutrient-dense bones. Better welfare produces better broth.

Final Word

Maggie Beer Natural Chicken Free Range Bone Broth is the broth that works on two levels.

Nourishing to drink warm from a mug. Exceptional as a cooking liquid — richer, silkier and more deeply flavoured than standard stock.

Nourishing to drink. Exceptional to cook with.