I wouldn't worry about using necks / backs, you can
use chicken leg quarters.
We use chicken leg quarters a lot, but when we use necks and backs, we add extra meat.
Not exact matches
Ingredients for broth: 1 uncooked whole turkey
leg or large turkey thigh / 4 cups
chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't
using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots,
quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
The last time I made this I butterflied the
chicken, but this time we had some
leg and thigh
quarters and that is what we
used.
I prepare the meat as follows: Uncooked veal, mutton, lamb, pork, or beef, in three -
quarter inch squares;
chicken as for fricassee, but making three pieces of the breast, cross cut, two of each thigh, and two of each
leg, for
chickens in India are
used when much smaller than English birds.
We feed mostly
chicken using backs,
leg quarters, and necks.
Personally, I would be
using 50 % HK Embark and 50 % raw meat or meaty bones (like raw
chicken leg quarters or thighs).