Chicken Backs Broth
on Jun 06, 2022
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.
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
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.
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.
How to Cook Chicken Backs
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.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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Hi Izzy,
This is a fantastic recipe. I buy a whole chicken, have it butchered into 10 pieces, freeze the backs, and roast the rest, so every other week I have 4 backs to make the broth.
How much water do you start with, and can this be made in a slow cooker?
Thank you!