Chicken backs are what remain after the breasts, wings, thighs, and drumsticks come off — the frame for real stock. About 3 lb per package.
This is whole-animal cooking: simmer for bone broth or soup, then pick the leftover meat. Pasture-raised birds that move daily give you a cleaner frame than confinement chicken (no ammonia-burned feet living in litter). Some customers also use backs in a raw pet diet — ask your veterinarian first.
Frozen. Nutrient-dense kitchen staple for gelatin-rich broth.
Chicken backs are a flavorful, economical choice for making rich homemade stock, bone broth, soups, and gravies. With a natural combination of bones, skin, and small amounts of meat, they simmer into a deeply savory broth that adds nourishing, farm-raised flavor to countless recipes.
Roast them first for a richer, darker stock, or add them directly to a slow cooker with vegetables, herbs, and water for an easy kitchen staple.
