Chicken Backs and Necks - for Bone Broth and Soup

Everything needed to make the most delicious, nourishing, anti-inflammatory, immunity strengthening chicken bone broth!

Looking to make the most amazing chicken bone broth or chicken soup?  You need chicken backs - nothing else compares.  Homemade broth is rich in minerals, gelatin, and is at the core of whole animal cooking.  It's also incredibly easy, with step-by-step instructions below.

1: Place the thawed chicken backs on a cookie sheet and roast in the oven at 375 degrees until golden brown. 

2: Remove from oven and let cool for about 20 minutes.  Then remove the meat from the bones and save for soup or chicken salad, tacos, casseroles, etc.

3: Place the bones and skin in a large stock pot, cover with water, and add a big splash of apple cider vinegar.

4: Over medium high heat, bring to a boil then reduce heat to low and keep at a simmer.

5: Let the bones simmer for at least 20-24 hours.

6: Strain the broth through a metal colander into a bowl, then pour or ladle into containers for freezing, refrigerating, or canning.  Pro-tip:  leaving the fat on the broth will act as a natural preservative, blocking out oxygen from reaching the broth, allowing you to store it in your fridge longer without freezing.

*  An instant pot (electric pressure cooker) can be used for broth making instead of the stock pot.  We like to do 2 high pressure cycles of 4 hours each, for 8 hours total.