Chicken Backs

While some might turn their nose up at a part with more skin and bone than meat, many of the best cooks know that chicken backs make the perfect soup stock and bone broth.  Although some recommend roasting before boiling (to add depth to the flavor), many skip this step, and the end product is still delicious.  You can also use the meat in barbecue chicken sandwiches or casseroles…or you can add it to chicken soup.