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.
Servings: 4
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.