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Chicken Backs & Necks for Bone Broth & Stock
Chicken backs are the best-kept secret in the broth pot — the bony, cartilage-rich frames left after a bird is cut into parts, and exactly what a deep golden stock wants. Ours come from pasture-raised chickens moved to fresh Maryland grass every day and fed a Non-GMO, soy-free ration — no antibiotics, no added hormones. Backs and necks are sold by the pack, with bulk quantities available when you’re putting up broth for the season. Raw feeders: your dogs already know why they’re here.
Why Backs and Necks Make the Best Broth
A chicken back is mostly what broth is made of: bone, cartilage, connective tissue, and the little pockets of meat along the spine and ribs. That cartilage is where the gelatin comes from — the thing that makes proper stock set like jelly in the fridge and give body to soups, sauces, and gravies. Necks bring more of the same, in a size that’s easy to portion. Breast meat makes a thin, pale stock; backs and necks make the kind you’d recognize from your grandmother’s kitchen.
The bird matters as much as the cut. Our chickens live outdoors on pasture, moved to fresh grass daily, foraging bugs and clover alongside a locally milled Non-GMO, soy-free feed. They’re processed at a small USDA-inspected facility in Lancaster, PA, and every pack is vacuum-sealed and labeled. When the whole point of broth is pulling nutrition out of the frame, start with a frame that lived well.
The bird matters as much as the cut. Our chickens live outdoors on pasture, moved to fresh grass daily, foraging bugs and clover alongside a locally milled Non-GMO, soy-free feed. They’re processed at a small USDA-inspected facility in Lancaster, PA, and every pack is vacuum-sealed and labeled. When the whole point of broth is pulling nutrition out of the frame, start with a frame that lived well.
What to Look For in This Category
- Making stock or bone broth? Backs are the workhorse — the highest ratio of cartilage and collagen-rich tissue per pound of anything on the bird. Simmer them 4 to 12 hours with an onion, a carrot, and a splash of vinegar, and strain. Necks slot into the same pot, or stand alone for smaller batches.
- Stretching the grocery budget? Backs are among the most economical cuts we sell, and the meat that falls off after a long simmer is real food — shred it into the soup or into the dog bowl.
- Feeding raw? Backs and necks are staples in raw pet feeding — soft enough bone structure for dogs, sized right for portioning. If that’s your use, buy the bulk pack and skip the simmering.
Ready to order? Buy chicken backs by the pack or grab chicken necks to round out the pot.
Frequently Asked Questions
Broth and cooking
What are chicken backs good for?
Bone broth and stock, first and foremost — they carry the most cartilage and connective tissue on the bird. They’re also a staple for raw pet feeding, and thrifty cooks pick the meat after a long simmer.
How long should I simmer chicken backs for broth?
Four hours gets you a good stock; 8 to 12 gets you a rich bone broth that gels when chilled. Add a tablespoon of vinegar at the start to help draw minerals from the bones.
Why does good chicken broth turn to jelly in the fridge?
Gelatin — extracted from the cartilage and connective tissue backs are full of. It melts back to liquid the moment it hits heat. Jelled broth is the sign you did it right.
How many chicken backs do I need for a pot of broth?
Roughly 3 to 4 pounds of backs and necks per gallon of water. Scale up and freeze in quart containers — broth freezes beautifully.
Buying and pet use
Can dogs eat chicken backs and necks?
Raw feeders use both widely — raw poultry bones are soft and pliable. (Never feed cooked poultry bones, which splinter.) As with any diet change, check with your vet for your particular dog.
How are your chickens raised?
Outdoors on Maryland pasture, moved to fresh grass every day, with a Non-GMO, soy-free supplemental feed milled locally in Pennsylvania — no antibiotics, no added hormones. Processed at a small USDA-inspected facility and vacuum-sealed by the pack.
Related
Shop all pasture-raised chicken — whole birds, breasts, thighs, and more
Pastured chicken feet — the collagen boost for the same broth pot
Grass-fed beef bones and organ meats for beef stock
What Customers Are Saying
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