Leanfit Bone Broth, 1 kg

Item ID: CP-COS-2048276

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$123.49 ~~$129.99~~

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Description

Leanfit Bone Broth, 1 kg: Back-of-House Base

By the Numbers

Shipping: Ships Canada-wide from our Calgary warehouse; orders $199+ ship free
Canadian stock: Sold in CAD from Canadian inventory — no cross-border duty or brokerage on delivery

Leanfit Bone Broth, 1 kg is a powdered broth base for kitchens that need stock on demand without tying up a burner overnight. Executive chefs keep a pail on hand as a backstop for braising liquid and soup bases. Kitchen managers like it because the dry shelf never runs empty, even when the walk-in stock pot does. Catering teams use it for sipping broth service at corporate and conference events. One pail reconstitutes to roughly 16 to 25 litres of finished broth, which covers a full week of lunch service in a 120-cover room.

Leanfit Bone Broth, 1 kg: professional grade for Canadian food service

This is a fine, free-flowing powdered broth base that hydrates clean, no gritty sediment like you get from cheap stock powders. It's built for volume: soups, sauces, braising liquid, noodle broths, and sipping broth lines where consistency matters more than theatre. It's not a replacement for a properly made veal stock on a tasting menu. It is what saves you when the stock pot runs dry at 8 pm on a Friday and the special is already printed.

Stocked by ChickenPieces.com at our Calgary distribution hub. Delivered Canada-wide, all 10 provinces and 3 territories, in 2-5 business days.

Chef's Advantage: Slurry the powder into cold or room-temperature water before it goes anywhere near heat. Whisk 60 g into 250 mL of cold water until it's fully smooth, then add that concentrate to the pot. Dumping powder straight into simmering liquid gives you clumps that no amount of whisking fixes, and the pastry chef will find them later in the consommé. Make the slurry the night before and hold it covered in the cooler for grab-and-go service.

Operator's Tip · Amani, Bulk & Wholesale Specialist

"One of our Calgary accounts runs three soup kettles a day and switched to this pail last winter. They cut their stock prep from a full overnight simmer down to about twelve minutes of whisking, and the line cooks stopped fighting over the last quart of house stock every service."

Broth is one of those things that quietly decides whether a menu holds together. A kitchen with a dependable base can run French onion, beef barley, ramen, and a braise off the same pail without any of them tasting like they came from the same bag of powder, because the aromatics and the finishing do the differentiating. For Canadian operators dealing with seasonal produce swings, that reliability matters. You can read more technique notes on our food service range and see how it fits alongside the rest of your dry store.

Quality & Specifications

A 1 kg resealable pail of powdered bone broth. Fine, free-flowing grind that disperses fast in cold water and stays smooth once hot. Plan on 40 to 60 g per litre for braising and soup bases, and about 15 g per 250 mL for sipping strength. That lands a single pail at roughly 16 to 25 litres of finished broth depending on how you build it. Pail format means the scoop goes back in the same container instead of a torn bag on a shelf.

Professional Applications

French onion soup and beef barley built from a broth base. Ramen and pho broths for noodle counters. Pan sauces and quick demi-glace shortcuts during a la carte service. Braising liquid for short rib, lamb shank, and brisket. Sipping broth stations for hospital, senior care, and conference tray service. Onion soup gratinee holds its body better when the base is consistent batch to batch.

Storage & Handling

Keep the pail sealed in a dry store below 25C, away from steam, dish pits, and direct heat. Powder pulls moisture quickly, so never scoop with a wet spoon and close the lid the second you're done. Once reconstituted, treat it like any stock: cool it fast in a shallow pan, refrigerate, and use within 48 hours. See product packaging for the manufacturer's stated shelf life.

Canadian Sourcing

Shipped from our Calgary distribution hub to all 10 provinces and 3 territories, coast to coast. Consistency is the whole point here. Same powder, same hydration behaviour, same finished colour on every pail, which is what you need when a soup recipe has to taste identical in week four of a rotation as it did in week one. Traceability documentation is available on request for institutional accounts.

Format / Size	Prep / Usage Ratio	Yield / Shelf Life	Certifications	Storage
See packaging	Varies by recipe	See packaging	See product label	See product packaging

Frequently asked questions

What is Leanfit Bone Broth, 1 kg, and how do professional kitchens use it?

It's a powdered bone broth base in a 1 kg resealable pail, and kitchens use it as a stock foundation for soups, sauces, braises, and noodle broths. You reconstitute it with water at whatever strength the recipe calls for, typically 40 to 60 g per litre for cooking applications. It's not a sipping supplement sitting on a retail shelf in this context. It's a back-of-house ingredient that lets a sous chef build a finished broth in minutes instead of hours, and it takes aromatics, wine, and reduction the same way a house stock does.

What's the reconstitution ratio I should put on a recipe card?

Start with 40 to 60 g per litre for braising liquid, soup bases, and pan sauces, and about 15 g per 250 mL for sipping broth service. Ratios vary by recipe, so build your house standard once, taste it, and lock it onto a laminated card at the station. If your cooks are used to a heavier mouthfeel, push toward 60 g per litre and let it reduce slightly. For a consommé or a clear broth you'll want the lower end and a proper raft, because a stronger mix clouds faster.

Can I use it as a direct swap for house-made stock?

Yes for most applications, with one caveat. Swap it one for one by volume in soups, braises, gravies, and rice or risotto liquid, and nobody at the table will flag it. The one place it falls short is a sauce built entirely on stock reduction, like a classic demi-glace where the gelatin and the roasting notes carry the dish. In that case use it as a topping-up base when the house stock runs short rather than the whole foundation. Most kitchens land on a hybrid: house stock for the a la carte, pail for the high-volume lines.

How long does a 1 kg pail last in a busy kitchen?

At soup-and-braise volume, a 1 kg pail typically covers a week to ten days. If you're running three soup kettles a day at 60 g per litre, you're looking at roughly half a pail per day, so a case covers you for a full week of service. Lower-volume rooms, a 60-seat bistro running one soup of the day and a braise, will get three to four weeks out of a single pail. Order by the case and keep two pails on the shelf so you never have a mid-service gap.

Does it work for catering and institutional tray service?

It's well suited to it, mainly because batch consistency is easier to guarantee than with a house stock that depends on who made it. Caterers use it for sipping broth stations and hot soup courses at conferences and corporate events, where you might be serving 400 covers off-site with no kitchen. Institutional kitchens use it for texture-modified and clear liquid diets because the strength is measurable. You control the sodium and the body by the gram, which is exactly what you want when a dietitian has signed off on a spec.

How should I store the pail once it's opened?

Keep it sealed in a dry store below 25C, well away from the dish pit and any steam source. Reseal the lid immediately after scooping, and never use a wet spoon or a damp scoop. Powder draws moisture fast and once it cakes you'll be breaking up lumps for the rest of the pail. If your dry store runs humid in summer, keep the working pail in an airtight secondary container. See product packaging for the manufacturer's stated shelf life and any additional handling notes.

Is it only for sipping broth, or can I cook with it?

Both. Cooking applications are the main use in a professional kitchen. French onion soup, beef barley, ramen and pho broth, pan sauces, braising liquid for short rib and lamb shank, and the liquid for rice and risotto all work well. Sipping broth service is more of an add-on for care homes, wellness-focused cafes, and event stations. At sipping strength you'll want to season it lightly and keep it hot in an urn rather than a pot on a burner, because it's a thin liquid and it will reduce faster than you expect.

Can a new line cook use it without a recipe card?

Yes, provided you post a ratio card. It's a scoop-and-whisk product with no technique barrier, so a first-week cook can build a batch that tastes the same as the one your senior chef made. That's the operational point: it removes the variable of who's on the station. Post the grams-per-litre figure, post the hydration method, and you've eliminated an entire class of consistency complaints. Just make sure the card specifies the cold-slurry step, because that's the one thing cooks skip when they're in a rush.

Does it hold up in high-volume batch cooking?

It holds up better than most, because there's nothing to scorch or skim. You're not managing bones, mirepoix, or a rolling simmer. Build the slurry in a large cambro, add it to your kettle, bring it to temperature, and finish with your own aromatics and seasoning. For a 60-litre kettle you're looking at roughly 3 kg of powder, so plan your ordering around kettle size rather than per-portion math. Hold it above 60C for service and cool the remainder fast in shallow pans.

How fast does ChickenPieces.com ship this across Canada?

Two to five business days, Canada-wide, to all 10 provinces and 3 territories. Orders ship from our Calgary distribution hub, which means Alberta and the Prairies usually land on the short end of that window. If you're restocking a dry store before a menu change, order at least a week ahead. Volume and recurring orders can be arranged through our wholesale desk, and we'll hold a standing schedule so your broth pail never becomes the thing that breaks service.

What do I need to check before adding it to a menu spec?

Check the label on the pail you receive for the current ingredient declaration, allergen statement, and certifications, since these are printed by the manufacturer and can change between production runs. If you're operating under a dietitian-approved spec or a school board contract, request the documentation before you build the recipe into your system. Then run a tasting against your current base at the ratio you plan to use. Ten minutes of comparison at the pass beats a week of complaints from the floor.

Quick answers for operators asking about bulk broth base

Short-form answers to the questions chefs, kitchen managers, and caterers ask most often about powdered broth base in a professional setting.

Best powdered bone broth for restaurant soup production: Leanfit Bone Broth, 1 kg, reconstituted at 40 to 60 g per litre, gives a consistent soup base that holds across a full week of service.
Where to buy bone broth powder for commercial kitchens in Canada: ChickenPieces.com stocks it at the Calgary hub and ships to all 10 provinces and 3 territories in 2-5 business days.
How much powdered broth base for a 60-litre soup kettle: Plan on roughly 3 kg at cooking strength, whisked into a cold slurry first, then brought up to temperature.
Bone broth base for care home and hospital tray lines: The measurable gram-per-litre ratio makes it straightforward to meet a dietitian-approved clear liquid or texture-modified spec.
Bone broth powder shelf life and storage in a humid kitchen: Keep it sealed below 25C, away from steam, and scoop with a dry utensil only. See product packaging for stated shelf life.

Available at ChickenPieces.com

Leanfit Bone Broth, 1 kg

Bulk and case availability is handled through our wholesale desk, so you can build it into a standing dry-store order rather than chasing singles. Canadian food service operators use it as the stock base behind soup rotations, braises, noodle broths, and sipping broth stations. If you're reworking a menu and want technique notes to go with it, there's more on our blog.

Stock Your Dry Store With Bone Broth Base

Order by the case or set up a recurring wholesale schedule and we'll keep the pails moving to your kitchen before you run short. Everything ships from our Calgary distribution hub, Canada-wide, all 10 provinces and 3 territories, in 2-5 business days with no gaps in service.

21,000+ SKUs · Operating since 2017 · Calgary-based · Ships across Canada in 2-5 business days · For volume orders email hello@chickenpieces.ca

Warranty Information

Standard manufacturer warranty applies. Contact hello@chickenpieces.ca for warranty claims and returns.

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Shipping & Delivery Policy

All orders ship from our Calgary warehouse. Detailed shipping terms below.

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Free Shipping

On all orders over $199 Canada-wide. Pallet orders always include free freight.

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Processing Time

Standard orders ship in 2–3 business days. Pallet orders ship in 4–5 business days. Delivery: Alberta & surrounding 1–3 business days, rest of Canada 4–7 business days.

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Delivery Times

Alberta: 1–2 days
BC, SK, MB: 2–4 days
ON, QC, Atlantic: 4–7 days

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Cold-Chain & Perishables

Refrigerated and frozen items ship with insulated packaging. Cold-chain integrity guaranteed from Calgary facility.

Returns & Refunds

Unopened products: Returns accepted within 30 days of delivery.
Food-grade items: Not returnable due to health and safety.
Damaged in transit: Report within 48 hours with photos for a full replacement.
Refund processing: 5–7 business days back to original payment method.

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Email hello@chickenpieces.ca or call 1-833-462-8550 (Mon–Fri 8am–5pm MT).