We believe in using every part of the animal here, and necks add a wonderful flavor to stocks, broths, and soups!
Check out this recipe below from the Weston A. Price Foundation!
Chicken Stock
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.
