Soup Making with Chicken Backs

Bring on the Bone broth and soup making! 

These large 4.5-pound bags of chicken backs are perfect for making nutrient-dense soup stocks easily. 

If you’ve never used them before, never fear- I’ve got destructions for you! Yes, I spelled that wrong on purpose- because if you know me- I don’t always follow recipes. 

Step 1: 

Put thawed chicken backs into a pot and cover them with water. 

Step 2: 

Put it on medium-high and bring to a boil, then reduce the heat to low to keep the broth at a visible simmer.

Step 3: 

Remove the meat from the bones after about an hour (this prevents the meat from getting overcooked, stringy, and tough). Return the bones to the pot after you removed the meat. 

**Tip- let the backs cool on a platter for 20 minutes before you pick the meat off

Step 4: Stock Cooking

Let the bones simmer for about 20 hours. Add a little apple cider vinegar to improve the mineral extraction. Add herbs and veggies if you want- it will make it more of a golden color, but you don’t have to. 

Step 5: 

Eat your cooked chicken- because now you’re hungry. (Think tacos, casseroles, sandwiches, or throwback into the broth for soup). 

Step 6:

When the time comes, pour the broth through a colander into a large metal bowl (careful—it’s HOT!). 

Freeze it or Use the broth in things like rice or as a soup base (add your seasonings and veggies). 

Homemade bone broth is rich in minerals and gelatin (that’s why it gels in the fridge and the commercial stuff doesn’t!). It’s what our ancestors ate, and it’s part of whole-animal cooking to get the maximum nutrients. Enjoy!