Chicken- Stock Pack

Chicken necks and backs are a classic foundation for rich, homemade stock. Loaded with bones, connective tissue, and just the right amount of meat, they slowly release deep, savory flavor and natural gelatin as they simmer. The result is a well-balanced, full-bodied broth with excellent depth and texture—perfect for soups, sauces, and everyday cooking. This versatile, budget-friendly blend is a must-have for anyone looking to build flavor from the ground up.

How to Use Chicken Necks & Backs

Rinse if desired, then place chicken necks and backs in a large pot or stockpot. Cover with cold water and slowly bring to a gentle simmer. Skim off any foam that rises to the top for a clearer broth.

Add aromatics like onion, garlic, carrots, celery, bay leaves, and peppercorns for extra depth of flavor. Let simmer gently for 3–6 hours, adding water as needed to keep everything covered.

Once finished, strain out the solids and discard the bones. The result is a rich, golden stock that can be used right away or cooled and stored in the refrigerator or freezer.

For added flavor, you can roast the necks and backs in the oven at 400°F until browned before simmering—this creates a deeper, more robust stock.