Pasture raised chicken backs are what’s left after the breast, wings, legs and tenders are cut away. Chicken backs are perfect for making broth or stock. Each pack has 2-3 backs with a fair amount of meat, fat and bones! Check out the recipe below from the Weston A. Price Foundation.
1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.