Chicken Backs and Necks

Chicken Backs & Necks

Chicken Backs are one of the best parts of the bird for making deeply flavorful homemade stock, bone broth and soup. Each package contains 3 meaty Chicken Backs with the necks and skin attached, averaging about 4.5 pounds per package.

There's still plenty of meat tucked around the bones, so these can do double duty: cook the backs first, pull off the meat for soup, chicken salad, tacos or casseroles, then use the remaining bones and skin to make broth.

From Our Slow-Growing Heritage Chickens

Our heritage breed chickens are raised outdoors on pasture and moved to fresh grass twice every day, where they forage naturally through grasses, clover, bugs and other plants and insects.

They're supplemented with a nutritionally balanced organic feed made without corn or soy and raised without antibiotics, hormones or vaccines.

Our Favorite Way to Make Broth

Place the thawed Chicken Backs on a baking sheet and roast at 375°F until golden brown. Allow them to cool enough to handle, then pull the cooked meat from the bones and save it for another meal.

Transfer the bones and skin to a large stockpot, cover with water and add a generous splash of apple cider vinegar. Bring to a gentle simmer and cook low and slow until the broth is rich and flavorful.

Strain the finished broth and use it for soups, sauces, gravies, cooking grains or anywhere you'd normally use chicken stock.

Make It Your Own

For a traditional chicken stock, add onion, carrot, celery, garlic, herbs, peppercorns or other aromatics while the backs simmer.

Package size: 3 Chicken Backs with necks and skin attached, approximately 4.5 lb average package weight.