Chicken soup backs are the bony, flavorful portions of the chicken that remain after the main cuts—like breasts and thighs—have been removed. Typically including parts of the spine, ribs, and a bit of meat and fat, soup backs are prized for their ability to create deeply rich, collagen-packed broths. Though not a meaty cut, they’re a foundational ingredient for nourishing soups, stocks, and stews.
Directions:
Prep: Rinse and pat dry. You can roast them first for a deeper flavor or use them raw for a cleaner broth.
Cook:
Basic Broth: Add soup backs to a large pot with water, onions, garlic, carrots, celery, and herbs. Simmer on low for 6–12 hours, skimming occasionally.
Roasted Stock: Roast backs at 425°F for 30–40 minutes, then simmer for a darker, more robust broth.
Instant Pot: Pressure cook with aromatics and water on high for 90 minutes.
Slow Cooker: Simmer on low for 8–12 hours for hands-off broth making.
Strain and store the broth in jars or freezer-safe containers. Skim fat if desired or save it as schmaltz for cooking.
Ways to Use Chicken Soup Backs:
Bone Broth: Drink on its own or use as a base for other soups and sauces.
Classic Chicken Soup: Simmer with vegetables, herbs, and optional noodles or rice.
Grain Cooking Liquid: Cook rice, quinoa, or farro in broth for added flavor.
Freezer Staple: Batch-make and freeze broth for quick, nourishing meals.
Pet Food Base: Use the broth (without salt or onions) to moisten pet food or create a hydrating treat.
Soup backs turn the simplest ingredients into soul-warming, mineral-rich broth—making them a staple for traditional kitchens and modern home cooks alike.
