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Any grocery store. I walked over to Albertsons and grabbed 6 lbs of chicken wings on sale and 2 lbs of beef marrow bones. Or..if you roast a whole chicken, save the bones. Or..ask your butcher if he has any necks, backs or beef bones. Or..buy whole chickens and cut the backs out and save them until you have enough. I also save carrot peels (from organic carrots), onion and celery scraps in my freezer. I like the challenge of using all backs and wings and carcass from whole chickens I buy to roast. I usually have to buy beef bones. I have 2 slow cookers on my deck both with bone broth bubbling away.
What's the significance of using backs from chickens? Something about those particular bones, or just thrift?
Just thrift. I have noticed I get more of a gelatinous broth when wings are involved but I like buying whole chickens, cutting the backs and eingtips off before cooking and throwing those in a freezer bag.