Uncovering the Secrets of the Humble Chicken Back

Once you roast a tasty whole chicken, don’t throw away the carcass! The back of the chicken, with the ribs and backbone, is full of flavor and good nutrients. It’s packed with juicy meat, collagen, and protein. Not only does it give you a delicious meal, but it’s also a fantastic way to embrace the nose-to-tail approach in your cooking.

Want to know how to cook with chicken backs? Read on for three recipes that make the most of this less-than-favorite chicken cut.

Chicken backs are a cut of chicken that is often overlooked and underappreciated, but they can be used in a lot of different ways in the kitchen. This cheap ingredient can go from being trash to a star on your dinner table with a little imagination and skill.

In this article, we’ll dive into everything you need to know about chicken backs I’ll explain what they really are, why you should care about them, and how to unlock their potential for making rich stocks and broths, crispy fried chicken, and other mouthwatering dishes.

So read on to uncover the secrets of the humble chicken back!

What Is a Chicken Back, Exactly?

Let’s start with the basics. What are chicken backs, really?

To put it simply, a chicken back is what’s left over after the more commercially prized cuts like the breast, legs, and wings have been removed from the bird. It consists of the chicken’s spine and rib bones still attached to some skin, fat, and a modest portion of meat.

You’ll typically find anywhere from 1⁄4 to 1⁄2 pound of meat left clinging to the bones. It may not seem like much, but that meat becomes incredibly flavorful when simmered into stock or crisped up through frying.

The skin and bones are valuable too. When roasted or simmered, they impart layers of savory flavor through the collagen, fat, and bone marrow.

So while chicken backs are not a prime cut that you would serve as a main course, their real value comes from enhancing other dishes through deep, rich flavor.

Why Cooks Are Crazy for Chicken Backs

Now that you know what chicken backs are, you might be curious about why chefs make such a big deal about these plain old scraps from the butcher block.

Here are three reasons chicken backs have a cult following among thrifty home cooks and top chefs alike:

They Are Budget-Friendly

Not many other cuts of chicken are as cheap as chicken backs. You can often get them for a very small fraction of the price of breasts and thighs because they have less desirable meat. Meal preppers who want to save money can get more for their money by using chicken backs.

They Add Rich Flavor

By simmering chicken backs into stock or broth, you extract incredible flavors from the bones, skin, fat and cartilage. This adds savory depth and aroma to anything you use the resulting liquid in, from soups to stews, grains to gravies.

They Offer Versatility

While stock is the most popular use, chicken backs can also be fried, roasted, added to meatloaf or stuffing, or even given to pets as a supplement. Their versatility means no part of the bird goes to waste.

Getting Your Hands on Chicken Backs

Now that you appreciate why cooks value chicken backs so much, you’re probably eager to start cooking with them. But where can you find these gems?

Here are some of the best sources to get your hands on high-quality chicken backs:

Butchers: Ask your local butcher if they have chicken backs available. Many receive them leftover from breaking down whole chickens but don’t put them out on display. You can get them specially ordered.
Folks who sell chicken at farmers markets sometimes have chicken backs for sale because they process whole birds there. Quality may be superior to grocery stores.
Asian Markets: Asian grocers frequently stock chicken backs and other bony cuts used for making stocks in Chinese and Vietnamese cuisines. Prices are often very affordable.
Grocery Stores: Some grocers sell packages of chicken backs, typically frozen. Check the freezer section or ask the butcher counter. Selection and quality varies by store.

Once you source your chicken backs, proper storage is important to preserve freshness and avoid contamination. Keep raw backs in the fridge for 1-2 days max or freeze for longer storage. Always thaw in the fridge before using.

Chicken Back Techniques: From Stocks to Frying

Now let’s get into specific techniques for making the most of chicken backs in your cooking.

Making Rich, Flavorful Stock

Without a doubt, the most popular way to utilize chicken backs is for making stock. Simmering backs for several hours extracts incredible flavors and gelatin from the bones, skin, fat and cartilage.

For the best results, I recommend roasting the backs at 400°F for 45 minutes until browned before adding water and aromatics. Then simmer for at least 2-3 hours, ideally longer. The longer the simmer, the richer the stock.

Once strained, you can use this liquid gold to form the base of soups, stews, gravies, risotto, and more. The flavor impact is remarkable compared to store-bought stock or broth.

Transforming Into Crispy Fried Chicken

While chicken backs contain minimal meat, what they lack in quantity they make up for in rich flavor when fried. After a buttermilk soak and hot oil bath in a thick coating of seasoned flour or cornmeal, they transform into crunchy, juicy “chicken ribs”.

The skin gets ultra-crisp, and the bits of meat absorb the flavors of the fry coating beautifully. Toss in your favorite dipping sauce to balance the savory, salty flavors.

Cooking Up Concentrated Schmaltz

Don’t discard those skins and fatty bits after making stock! You can roast chicken backs low and slow to render out the fat, resulting in liquid gold otherwise known as schmaltz.

This concentrated chicken fat has incredible flavor and versatility. Use it for cooking greens, potatoes, matzo balls and more. A little goes a long way to add a richness and savoriness unlike any oil.

Boosting Ground Meat Texture and Taste

After cooking chicken backs and shredding the meat, add it to ground beef, pork, turkey or lamb when making burgers, meatballs, meatloaf and more. The chicken meat retains moisture and adds texture and flavor complexity.

A little chicken can help bind the mixture too. Start with a 75/25 ratio of ground meat to chicken and adjust to your preferences.

As you can see, humble chicken backs offer far more potential in the kitchen than meets the eye. With clever preparation and cooking techniques, you can unlock incredible depth of flavor, versatility and value from this under-appreciated cut of poultry.

So don’t let chicken backs go to waste—embrace their possibilities for making budget-friendly yet delicious meals the whole family will savor. Your cooking skills and wallet will thank you.

what is a chicken back

What Can You Do with Chicken Backs?

Chicken backs are versatile, as you’ll discover below. They’re perfect for creating a variety of nutritious and delicious meals.

Chicken backs are also fantastic for making homemade bone broths or as a wholesome treat for your dog. You’ll enjoy their rich flavor, cut down on food waste, and get the most out of every part of the chicken if you use them in your meals.

Roasted chicken backs with herby potatoes

Try this simple, tasty sheet pan recipe for a twist on roast chicken. We’ve listed rosemary and thyme as the herbs below, but you can use whatever you like: cajun seasoning, paprika, or curry powder. They all work fantastically.

For this recipe, gather the following ingredients:

2 Lbs chicken backs
4 Large potatoes, cut into wedges
3 Large carrots, cut into chunks
1 Large onion, cut into wedges
3 TBSPs Extra virgin olive oil
1 TSP Dried rosemary
1 TSP Dried thyme
1 TSP Garlic powder
1 TSP Salt
1/2 TSP Black pepper
Fresh lemon juice (optional)

Here’s what to do.

Turn on your oven to 400°F (200°C) and wait for it to heat up while you get the ingredients ready.
Clean the chicken backs with cold water and dry them with paper towels. Add a lot of salt, pepper, garlic powder, dried rosemary, and thyme to the food.
Toss the chopped onion, carrot slices, and potato wedges with the olive oil in a large bowl. Season with salt and pepper.
A large baking sheet should be used to spread the chicken backs and vegetables out in a single layer.
Place the baking sheet in the preheated oven. Roast for 45 to 55 minutes, or until the vegetables are soft and golden brown and the chicken is cooked all the way through and reaches 165°F (74°C). Don’t forget to stir the vegetables once in a while to make sure they roast evenly.
Take the chicken and vegetables out of the oven and let them cool down for a while. Add a little fresh lemon juice if you want it to taste bright and citrusy.
You can eat this dish by itself or with a fresh summer salad.

How To Cut Up a Chicken – BACK TO BASICS

FAQ

Are chicken backs good to eat?

Rich in Flavor! Chicken backs can be used in numerous dishes. Due to their high collagen content, they are often used in making broths and gravies. However, they can also be roasted, grilled, or even fried depending on your preference.

What part of the chicken is the chicken back?

What is chicken back? Chicken back is a flavorful cut of meat that comes from the back part of a chicken, including the backbone, meat, and skin. This less well-known part of the bird has become more popular recently because it tastes great and can be used in a lot of different ways.

What kind of meat is a chicken back?

Question: What are chicken backs? Answer: “Chicken backs” are the core of the chicken that is left after the breast, wings, and legs have been cut away for parts. Our chicken backs are fairly meaty and are typically used to make broth and to harvest the remaining meat. 2013 is the first year we have.

What do you do with a chicken back?