Description
Chicken backs priced per pack. Each pack contains 2 backs and weighs 2-3 lbs. Chicken backs cooked into stock adds great flavor to soup stock and are highly nutritious. A staple for every soup-making cook, and you will have enough to make soup for every person you know.
Below is a classic recipe for chicken stock.
Chicken stock (Nourishing Traditions)
- 1 chicken (or 2-3 lbs of bony parts)
- 4 quarts cold water
- 2 tablespoons vinegar (very important for extracting nutrients and gelatin from the chicken)
- 1 onion (coarsely chopped)
- 2 carrots (coarsely chopped)
- 3 celery sticks (coarsely chopped)
- 1 bunch parsley
Optional
- 2 chicken feet (optional, but will increase the gelatin and nutrition content of your stock immensely without adding off flavors)
Note
Here is a recipe summarized from Sally Fallon’s cookbook Nourishing Traditions. I cut corners, and just throw the carcass in the crockpot with at the very least water, vinegar and chicken feet for 24 hours. I’m sure if you follow this recipe more closely than I, your stock will be more nutritious. I use stock for other soups and stews, a base for cooking rice or grits, or just in a glass on its own.
Directions
| 1. | If you have a large heavy knife, cut chicken into smaller pieces. |
| 2. | Place chicken or pieces in large stainless pot with water, vinegar and vegetables, excluding the parsley. |
| 3. | Let stand 30 minutes to 1 hour. |
| 4. | Bring to boil and remove scum that rises. |
| 5. | Reduce heat, cover and simmer for 6 to 24 hours The longer you simmer it, the richer and more flavorful it will be. |
| 6. | Add the parsley for the final 10 minutes to “impart additional minerals”. |
| 7. | You can remove the larger chicken pieces at this point and set aside the cooked meat for chicken salads or tacos. |
| 8. | Strain the stock and refrigerate until fat rises to top and congeals. You can skim the fat at this point if you like. |
