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    Home » Recipes

    06/06/2022

    Chicken Backs Broth

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    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.

    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.
    Table of Contents Show
    What are Chicken Backs?
    Ingredients You’ll Need
    How to Make Chicken Backs Broth
    How to Store Cooked Chicken Back Broth
    Ways to Use Chicken Back Broth?
    How Can I Add Color to the Chicken Back Broth?
    Leftover Meat from Chicken Back
    How to Cook Chicken Backs

    What are Chicken Backs? 

    Chicken backs are the core of the chicken, and what’s left after the breast, wings, and legs have been removed. They’re meaty and make a wonderful broth.

    Ingredients You’ll Need

    • 4 chicken backs
    • 2 tablespoons apple cider
    • water to cover
    • Optional veggies like carrots, celery stalks, onion and fresh rosemary
    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.

    How to Make Chicken Backs Broth

    • Place thawed chicken backs in a large stock pot and cover with water. 
    • Bring water to a boil, then reduce the heat to a simmer. Remove any grey scum on the surface.
    • Add the vinegar and simmer uncovered for up to 8 hours. Remove the backs after 2 hours.
    • Once the broth has reduced in volume by half, remove from heat. Strain the broth to capture any particles. 

    How to Store Cooked Chicken Back Broth

    Cooked chicken back stock will last 3-4 days in the refrigerator if stored properly. You can extend the shelf life further by freezing it in airtight containers or heavy-duty freezer bags.

    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.

    Ways to Use Chicken Back Broth?

    This broth can be used for rice dishes or as a soup base. Adding veggie throwaways like potato peels, carrot tops, celery leaves, and onion roots you’ve saved in the freezer will add extra flavor.

    How Can I Add Color to the Chicken Back Broth?

    A pinch of spices like saffron, turmeric, paprika, and veggies like carrots, celery, and onion bring more color and flavor. Fresh green herbs like parsley add color without altering the taste too much.

    Leftover Meat from Chicken Back

    You can use the meat for tacos, casseroles, BBQ sandwiches, or any meal that calls for cooked, boneless chicken.

    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.

    How to Cook Chicken Backs

    Check out our favorite way to extract value from parts of the chicken you might otherwise discard! Simmering Chicken Backs for hours turns them into an incredible chicken stock or broth rich in vitamins and minerals. Adding vegetables, herbs, and aromatics is the secret to extra flavor.
    Print Pin Rate
    Servings: 4
    Author: Izzy

    Ingredients 

    • 4 chicken backs
    • 2 tablespoons apple cider
    • water to cover

    Optional veggies

    • 2 large carrots chopped
    • 2 large celery stalks chopped
    • 1 medium onion chopped
    • fresh rosemary

    Instructions 

    • Place thawed chicken backs in a large stock pot and cover with water.
    • Bring water to a boil, then reduce the heat to a simmer. Remove any grey scum on the surface.
    • Add the vinegar and simmer uncovered up to 8 hours. Remove the backs after 2 hours. (After the backs have cooled slightly, remove the meat from the bones and store for recipes.)
    • Once the broth has reduced in volume by half, remove from heat. Strain the broth to capture any particles.
    Author: Izzy
    Tried this recipe?Follow or tag us on Pinterest @izzycooking

    Filed Under: Recipes Tagged With: Chicken Backs

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

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    Hi, this is Izzy! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos.

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