Chicken Backs
Chicken Backs
Chicken backs are a flavorful part of the chicken consisting of the backbone and surrounding meat. They are known for their rich taste and are often used to make homemade stocks and broths. Chicken backs are economical and provide a robust chicken flavor to soups, stews, and sauces.
WHAT TO EXPECT:
Chicken backs are obtained from the rear portion of the chicken, comprising the spine and attached rib cage. This section is particularly meaty and contains a good amount of connective tissue and bones, ideal for extracting flavor in cooking.
COOKING NOTES
Chicken backs are best used for making stocks and broths due to their high collagen content, which adds body and flavor. To make a chicken broth, simmer chicken backs with aromatics (such as onions, carrots, and celery) and herbs in water for several hours. Strain the broth and use it as a base for soups or sauces. Alternatively, roast chicken backs with vegetables and herbs to enhance their natural flavors before using them to create hearty dishes.
HOW TO PREPARE:
ROASTED
BRAISED