Chicken Backs and Necks - for Bone Broth and Soup

Pasture Raised Heritage Breed Chicken Backs & Necks (Corn & Soy Free)

Rich in flavor and perfect for traditional cooking, our chicken backs and necks come from slow-grown, pasture raised heritage breed chickens raised using regenerative farming practices. These nutrient-dense cuts are ideal for making deeply flavorful stocks, broths, and soups, delivering natural collagen, minerals, and savory depth that only thoughtfully raised poultry can provide.

Raised outdoors with access to fresh pasture and fed a clean corn-free and soy-free diet, our chickens develop stronger bone structure and richer flavor — making these cuts especially prized for slow simmering and nose-to-tail cooking.

Why you’ll love them:

• Pasture raised heritage breed chicken
• Slow-grown for superior flavor and nutrient density
• Regeneratively raised
• Corn-free and soy-free
• Excellent for homemade stock, bone broth, and soups
• Collagen-rich for gelatinous, nourishing broths

Simple cooking idea — Traditional Chicken Stock:
Add backs and necks to a large pot with water, onion, carrot, celery, garlic, and herbs. Bring to a gentle simmer and cook for 4–12 hours, skimming occasionally. Strain and cool to create a rich, flavorful base for soups, sauces, or nourishing sipping broth.

Real ingredients for traditional cooking — simple, nourishing, and deeply flavorful.

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.