What if the most flavorful, nourishing parts of a chicken are the ones you’ve been taught to throw away?
Everything But the Bok is a practical, honest, and down-to-earth guide to using a whole chicken—yes, almost all of it. Written by first-generation homesteader Jess Shankle, this book is rooted in real experience, respect for the animal, and the belief that nothing raised with care should be wasted.
From nutrient-dense offal and collagen-rich feet to combs, fat, and bones, Jess shows you how to turn overlooked parts into deeply satisfying meals. Along the way, she explains the benefits of off-cuts, challenges modern food habits, and encourages readers to approach unfamiliar cuts with confidence rather than hesitation.
This isn’t a restaurant cookbook or a survival manual—it’s a real-life guide for anyone who values responsibility, self-sufficiency, and a deeper connection to their food.
No waste. No fear. Just honest food, done right.