Chicken Soup Bones
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From pasture-raised birds. Backs, necks, and frames, the base for a great chicken stock. Birds raised on open pasture with GMO-free feed.
What it's good for:
Simmer them in a large pot of water with onion, carrot, celery, and peppercorns for 3–4 hours. Strain. Season. Use it as the base for chicken soup, risotto, or any dish that calls for broth.Homemade stock from real bones tastes nothing like anything in a carton. This is worth the couple hours of hands-off time.
Here's what you're getting:
Chicken soup bones come from the whole bird, backs, necks, and carcasses that release good flavor and gelatin when simmered. From birds raised on open pasture supplemented with GMO-free feed.No hormones, no antibiotics. Pasture-raised bones make richer stock.
How you store it:
Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken soup bones in the fridge for 1-2 days, or refreeze immediately if not using.
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