Chicken Necks & Backs for Broth
Chicken Necks and Backs, Average weight 3-4 lbs total.
BBF Chicken Necks and Backs are the best cuts for making outstanding chicken broth. Add 1 quart water for each pound and simmer very low. You are rewarded with gelatin rich stock, tender meat from the backs and chicken fat skimmed from the top of the strained broth. This pastured fat is the best for cooking your eggs or oven roasting vegetables.
See our Homemade Chicken Broth recipe for easy instructions.
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