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Meet Patrick Libonate of Denver Bone Broth

Today we’d like to introduce you to Patrick Libonate.

Hi Patrick, so excited to have you with us today. What can you tell us about your story?
My obsession with bone broth began a little over ten years ago. My wife, Leanne, and I lived in a cozy New York City apartment, and we loved to cook at home. After preparing a roast chicken dinner one night, I started to wonder how we could use the bones and meaty odds and ends that we typically tossed in the garbage. I grabbed my computer, ran a few google searches, and came across several articles and recipes for bone broth. I was instantly hooked. I started experimenting with the slow cooker at home, making chicken, beef, pork, and even vegetable-based flavored sipping broths.

Once I started drinking my bone broths regularly, I noticed a change in certain areas of my health. My energy and stamina levels increased, I wasn’t having stomach issues, I was sleeping better, dropped a few pounds, and my hair felt thicker. I even had fewer mood swings – although my wife may argue this one. And after the winter season, I realized that I had only gotten sick once compared to the typical three to four times that I would usually catch a bug during the cold & flu season. It also became my go-to before snowboarding, playing hockey, or going for a run. It gave me energy without the crash or that heavy feeling that came from carb-based meals.

So, what started as a culinary curiosity quickly became an obsession. I became ‘that guy’ at dinner parties who would ask the host if I could have their chicken carcass or take home the bones leftover from pork chops or a steak. I started hitting butchers and farmer’s markets to search for the ideal ingredients. I was on a quest to find a source for chicken feet & necks, pig trotters, marrow bones, and many other animal parts I would’ve never thought to look at, let alone use as an ingredient!

But I loved every minute of it and started crafting my skills through years of practice, reading, and talking to professional chefs anytime I had the opportunity. A few years ago, my wife and I decided to trade in the concrete jungle for the mountains. We settled in Denver, CO., where it did not take long for me to realize that the mountain life was a perfect fit for bone broth.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Like many start-ups, we face a variety of challenges (some expected, some not) on a weekly basis. We launched during the pandemic, so the supply chain issues and Covid regulations were tricky to navigate right out of the gates. It was important for us to be flexible, resourceful, and creative to manage those initial challenges. Most recently, the rise of costs due to inflation have been difficult to manage. It has forced us to find ways to be smarter about our business strategies. For example, we used to deliver directly to customers once a week. The rising gas and labor costs increased significantly for our deliveries, so we are now sell our product to a couple of third-party companies whose business model centers around direct orders and delivery. Our margin reduces on the sale, but the costs we save from gas and labor make it a smarter path to our customers.

Thanks – so what else should our readers know about Denver Bone Broth?
We make small batches, high-quality sipping bone broths.

Bone broth has been around for thousands of years, but it has made a recent comeback due to its significant health benefits.

There are a lot of bone broth brands to choose from on the grocery store shelves, but many of these are diluted, include preservatives and simply do not taste good.

We’re proud that before anything else, our bone broth to tastes amazing – savory, nourishing, and comforting. Just because it’s good for you doesn’t mean it should taste bad! Secondly, we want our bone broth to deliver all the essential nutrients our customers are seeking: collagen, amino acids, gelatin, electrolytes, etc. Our broth is densely packed with these elements.

We currently offer chicken and beef bone broth. We primarily source our ingredients from family-owned farms here in CO who are committed to raising their animals the right way.

What was your favorite childhood memory?
As it pertains to sipping broth, I used to love coming out of the cold on a snowy day and getting to sip on some hot chocolate or chicken noodle soup. It was so tasty, warming, and comforting. I grew up in the Northeast so we had our share of snow days in the winter. I think my love for sipping on hot beverages started at an early age.


  • The price is $18 for a 32 oz. (quart) frozen jar

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Image Credits
The product photography (3 in toal) was done by photographer, Leigh Skomal.

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