- (2-6) Chicken Backs
In a large stock pot put a quart or two of water depending on the volume you wish to make
Add salt and pepper in tsp amounts
place 2-6 chicken backs in the water. Make sure they are covered
Bring to a boil then reduce heat and simmer for 1 hour or so.
While this is happening cut up vegetables you want including potatoes if not using pasta
After cooking for one hour remove the backs from the water.
Place the vegetables in the simmering broth
Take the meat off the backs and place this in the broth as well.
Season to taste at this point
Cook on low for another 2 hours or so.
If you wish for noodles you can put those in for the last minutes of cooking. About 7 minutes for al dente and 10 for softer.
Serve often and a lot.