At Hagen’s Organics we’re proud of our product – right down to the bones.

We use the bones of each chicken we bone out (take the meat off – like chicken breasts and thighs) and sell these direct to our customers or use to make our in-house chicken broth. As our current chicken supplier Bendele is certified organic so too are their bones for broth. To make your own chicken broth at home that is gelatinous and delicious you could use the chicken carcass bones, chicken necks and also the wings.

 One of the best broths we make is our beef broth made from certified organic beef from Nev and Carol Bredden’s farm in Victoria. We make our beef broth using a mixture of marrow and the meaty beef bones to make a thick gelatinous stock.  Broth can also be made from pigs trotters and marrow bones.

 Our offal is from certified organic meats. Offal, or “off fall” is named that way as traditionally they were the bits of meat that fell off during the butchery process, such as the liver, heart or tongue.

We stock a great range of offal, such as certified organic chicken livers (great for chicken pate), certified organic chicken hearts (the Japanese style cooking of chicken hearts called ‘yakitori’ is one of our favourites). Ox tongue (certified organic beef) is best slow cooked or sliced very thinly and cooked quickly. Beef and lamb livers are popular when sliced into steaks and fried quickly, bringing back memories of the classic dish lambs fry.  People also find liver to be very nutritious, though if you’re new to eating it and aren't familiar with the taste it’s great to dice up and mix through a dish like Bolognese.

 If you’re seeking offal or bones and cannot see them on our website, get in touch as we’re often able to prepare or order these in depending on demand.