Chicken Soup Bones

Chicken backs and necks have a deep, savory flavor that comes from the meat, connective tissue, and bones. They have a more pronounced, slightly richer taste compared to leaner cuts of chicken like breasts. These cuts contain a good amount of collagen, which breaks down during cooking, especially when simmered for long periods. This adds a silky texture and enhances the depth of flavor in broths and stews. When used in stock or broth, chicken backs and necks release a rich, umami flavor, making them a great base for soups, sauces, and gravies.