Soup made from our Chicken Soup Bones will stop you in your tracks! Healthy and tasty, this is the true Yiddishe Penicillin!

Ways to cook: Did you know that chefs distinguish between "white" and "brown" broth? For white broth, simply simmer the bones in water (add your choice of aromatics: carrot, onion, etc.). For brown broth, roast the bones first for an extra punch of umami and depth, then simmer.

Size: Packed in bags, may contain backs, ribs and leg bones

You May Also Like: Lamb Soup Bones

Suggested recipe:  Grandma Rosie’s Basic Stock Recipe