Organic Chicken & Bone Broth Bolognese
Dairy-free Gluten-free High-protein Non-GMO Preservative-free 0 min read

Organic Chicken & Bone Broth Bolognese

Dairy-free Gluten-free High-protein Non-GMO Preservative-free
By Admin Byron Bay Bone Broth Published on November 11, 2025
Ingredients toggle icon
  • 500 g Inglewood organic chicken mince
  • 500 ml organic chicken bone broth
  • 4 golden eshallots (finely diced)
  • 1 stick celery (finely diced)
  • 4 cloves garlic (minced)
  • 400 g tinned organic tomatoes (diced)
  • 1 carrot (large dice)
  • 1 zucchini (large dice)
  • 200 g pumpkin (large dice)
  • ½ bunch parsley (chopped)
  • ¼ bunch thyme (leaves picked)
  • 1 bay leaf
  • 1 tablespoon organic chicken fat
  • 2 teaspoons Celtic sea salt
Steps toggle icon
  • Add the chicken fat to a 2–3 litre saucepan and place over a medium heat.
  • Add the eshallots and celery, cooking gently until they begin to brown. Stir occasionally.
  • Add the garlic and cook until lightly golden.
  • Increase the heat to medium–high and add the chicken mince.
  • Add the salt and use a wooden spoon to break up the mince,allowing it to brown evenly.
  • Pour in half of the bone broth along with the tomatoes. Reduce the heat to medium–low.
  • In a blender, purée the carrot, pumpkin, and zucchini with the remaining bone broth. Pour this mixture into the saucepan and fold through gently.
  • Add the bay leaf and thyme, then simmer for 45 minutes.
  • Before serving or storing, stir through the chopped parsley.
  • Serve with a fried egg and sage, or over zucchini noodles.
Procedure toggle icon
  • Preheat oven to 180° C / 355° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  • Process ½ cup of sweet potato in the food processor with ½ cup of almond milk. Once smooth, add the remaining wet ingredients and whizz until smooth. Transfer to a large bowl. If you don’t have a food processor, you could probably mash kumara with a fork by adding a splash of almond milk (from the amount of milk the recipe calls for) to get a smooth puree before adding the remaining wet ingredients. If you do use a food processor, make sure you scrape all of the wet mixture that stays on the lid, blade etc. using a spatula so that the ratio of wet to dry ingredients remains correct.
  • Sift all the dry ingredients into another bowl and mix well until thoroughly combined.
  • Add dry ingredients to the wet ones in three batches, folding well each time. Fold gently with a spatula until there is no dry flour left, but do not overmix.
  • Transfer the cake batter into the prepared baking tin. It should be thick.
  • Bake for about 55-60 minutes, or until a toothpick comes out clean. Remove from the oven and allow it to cool down completely before applying the icing.
  • Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Peel the baking paper off.
  • Frost with your chocolate frosting.

Served with Fried Duck Egg and Sage

The End

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Organically Sourced & Produced
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Whole-Food Supplement
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Bioavailable & Nutrient Dense
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Made By Two Chefs
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Organically Sourced & Produced
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Whole-Food Supplement
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Bioavailable & Nutrient Dense
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Made By Two Chefs
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10 Years In the Making
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Family Owned & Operated
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Organic Pasture Raised Chickens
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Batch Made for Zero Waste
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10 Years In the Making
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Family Owned & Operated
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Organic Pasture Raised Chickens
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Batch Made for Zero Waste

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