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Soup Stock from Chicken Backs

November 9, 2020 • 0 comments

Soup Stock from Chicken Backs
Howdy Howdy {{ subscriber.first_name }}! Last week we introduced to you the chicken pot pies, and today I've added a few more NEW items to the store! Ground Chicken Rope Chicken Sweet Italian Sausage Chicken Chorizo Sausage MINI Chicken Pot Pies and Chicken Backs! What are chicken backs? Chicken backs are the core of the chicken that is left after the breast, wings, and legs have been cut away for parts. These large 4-5 pound bags of chicken backs are perfect for making nutrient-dense soup stocks easily. Because of the way we raise our birds they are nutrient-dense. Lots of sunshine and fresh outdoors makes them a seriously great soup base that you can feel great about cooking with! Our chicken backs are fairly meaty and are best used to make broth. Check out the "how-to" recipe:
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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!

Apple Sausage Hash

~30 minutes cook and prep time

Because it's still apple season and apples and sausage go amazingly well together:


2 tablespoons ghee or oil (I use coconut for everything)
1/2 cup chopped onion
1 Rope chicken sausage (flavor of your choice, sliced) Fully Cooked
1-1/2 cups thinly sliced Brussels sprouts
1 large apple, peeled and chopped
1 teaspoon caraway seeds
1/4 teaspoon pink Himalayan salt
1/8 teaspoon pepper
2 tablespoons finely chopped walnuts
1 tablespoon brown sugar
1 tablespoon whole grain mustard
1 tablespoon cider vinegar

Instructions :

1. Make sure you fully cook that sausage. Throw it in a pan on the stove top- medium heat

2. In a large skillet, heat oil over medium-high heat, saute onion until tender, 1-2 minutes.

3. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes.

2. Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.

Chorizo Spaghetti Squash

~45minutes cook and prep time

These are my kind of meals! Fast and minimal dishes with fresh seasonal ingredients! It doesn't get any better.


1 spaghetti squash
1 tablespoon ghee or coconut oil
1 Rope fully cooked chorizo chicken sausage (or flavor of choice), sliced
1 medium sweet yellow pepper, chopped
1 medium sweet onion, halved and sliced
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 tablespoon taco seasoning (I have my own blend that I make- it's healthier, just google a recipe for that)
1/4 teaspoon pepper
Chopped green onions, optional


1. Halve squash lengthwise; discard seeds. Place squash in the oven, cut side down (350 for half hour-45 minutes) or keep it whole in a Dutch-oven with a little bit of water, then cut after its cooked (my favorite method!)

2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes.

3. Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.

Stay well, Your Farmer,

(Meg's Cell)
315-404-4004 (Rob's Cell)
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