A chicken's back and neck bones deepen the flavor of homemade chicken stock. Ask the butcher to set aside the chicken neck bone and backbone for you. And the next time you cut out the backbone of a chicken to flatten it for grilling or quicker roasting—also known as butterflying—don't throw out the spine. Instead, wrap it up, tuck it in the freezer, and save it for your next batch of stock or broth.
See also
VIDEO: Making Chicken Stock
VIDEO: How to Butterfly a Chicken