Chicken backs (aka frames) are the core of the chicken that is left after the breast, wings, and legs have been cut away for parts. Our chicken backs are fairly meaty and are typically used to make broth and to harvest the remaining meat.
What can I do with chicken frames?
You can make stock out of just about any animal bones by simmering them in a pot with water and aromatics, which are the veggies, herbs and spices that you might add to flavor your stock. The nutrition comes in part from the aromatics, but the biggest healing factor in stock is the minerals, collagen, and gelatin that is extracted from the bones while it simmers. That’s right, the bones are the reason that mom’s homemade chicken soup really does help you get over a cold faster. Adding some vinegar and/or lemon (i.e. something acidic) to your stock recipe helps extract the good stuff out of the bones, and if you simmer it long enough, you’re essentially making homemade bone broth.
John's Homemade Chicken Soup
4 chicken backs
2 bunches of kale with stalks removed.
3 carrots, sliced
1 onion. chopped
1 bell pepper, chopped
1/2 whole clove of garlic, chopped
1 bunch of Italian Parsley, chopped
Salt, pepper, other seasonings to taste
Put the chicken frames in the pressure cooker filled up half-way with water. Cook for 30 minutes.
Pull out the frame with tongs and set it aside to cool off. Once it cools, pick the meat off the bones and set aside.
Put the remaining bones and skin back in the pressure cooker with the broth and cook for 30 minutes.
Using a colander, strain the bones from the broth and discard (feed to the dog).
Place the broth back in the pressure cooker with the kale and cook for 10 minutes.
Add the meat and remaining vegetables. Season to taste and cook for another 10 minutes (this keeps the carrots and peppers from getting too soft).