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Cutting Preference
Fresh chicken bones obtained after dressing and cutting the chicken. They generally include backbone, ribs, neck, joint/bone portions and small amounts of attached meat, cartilage and skin. The pieces are suitable for making flavorful chicken stock, soup, broth and gravy. Similar commercial chicken-bone products show a mixture of bone, cartilage and small amounts of remaining meat.
Pale pink to whitish natural colour A clean, mild chicken smell Moist but not slimy or sticky No strong sour/ammonia-like odour No grey, greenish or unusually dark discoloration Keep refrigerated at ≤4°C and use promptly, or freeze for longer storage. Avoid using bones that have an unpleasant odour or slimy surface.
Chicken bones themselves are not equivalent to edible chicken meat, so nutrition varies considerably depending on how much meat, skin, cartilage and marrow remains attached. USDA-based data for raw chicken meat/skin shows about 215 kcal, 18.6 g protein and 15.1 g fat per 100 g of the edible portion; those figures should not be applied directly to 500 g of bones. When bones are simmered for broth, they can contribute gelatin/collagen, flavour and minerals, but the actual amount extracted depends heavily on cooking time, water volume and ingredients. The nutritional value of the finished broth therefore varies.
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