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.

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.