Hey there, food lovers! Ever stumbled across a weird cut of chicken at the butcher shop and wondered, “What the heck is the chicken back called?” Well, you’re in for a treat! The chicken back—also known as the backbone or back portion—is that underdog piece of poultry most folks overlook But lemme tell ya, here at Savory Cuts, we think it’s a flippin’ goldmine waitin’ to be tapped This bony bit ain’t just scraps; it’s packed with flavor and versatility for your kitchen game. Stick with me, and I’ll break down what this cut is, why it’s worth your time, and how to make it shine in your cookin’!
What Exactly Is a Chicken Back? Let’s Get to the Bone of It
So, what’s this mysterious chicken back all about? Picture this: you’ve got a whole chicken, and after you carve off the juicy breasts, meaty thighs, drumsticks, and wings, what’s left is the chicken back. It’s basically the rear section of the bird, made up of the spine, some ribs, and a lil’ bit of meat clingin’ to the bones. It stretches from the neck area down to the hip, and yeah, it don’t look pretty, but looks ain’t everything in the kitchen.
Here’s the breakdown of what makes up a chicken back:
- Backbone: The main spinal column runnin’ down the center.
- Ribs: Them bony bits stickin’ out on both sides of the spine.
- Residual Meat: Small chunks of muscle, fat, and tissue still hangin’ on.
- Oyster Meat: Two tiny, tender nuggets near the backbone—kinda a hidden treat if you know where to look.
Why’s it overlooked? Well, it’s bony as heck, with way less meat than a thigh or breast Most peeps toss it aside or don’t even notice it at the store. But that’s where they’re missin’ out big time. This cut’s got somethin’ special—collagen and flavor—that turns ordinary dishes into straight-up magic
Why Chicken Backs Are a Kitchen MVP: Flavor That Packs a Punch
Now, you might be thinkin’, “Why bother with this bony mess?” Trust me, I’ve been there, starin’ at a pile of chicken backs wonderin’ if I’ve lost my mind. But once you know how to use ‘em, you’ll never go back. The chicken back’s high collagen content—yep, that stuff in the bones and cartilage—makes it a powerhouse for addin’ richness to your meals. Here’s why it’s a must-have in your arsenal at Savory Cuts:
Makin’ the Best Dang Stock You’ve Ever Tasted
If you wanna level up your soups or sauces, chicken backs are your secret weapon. Simmerin’ these bad boys releases gelatin and collagen from the bones turnin’ a basic broth into somethin’ silky and rich. It’s like liquid gold for your taste buds. Pro tip roast ‘em first in the oven at about 400°F for 30-45 minutes till they’re golden. That caramelized flavor? Chef’s kiss!
Wanna try it? Grab a big pot and toss in:
- 2-3 pounds of chicken backs (more if you want it extra bold).
- A chopped onion, a couple carrots, and some celery stalks for that classic vibe.
- A few garlic cloves if you’re feelin’ fancy.
- Water to cover it all—about a gallon works.
Simmer that pot on low for 2-4 hours for a lighter stock, or go hard with 12-24 hours for a thick, gelatinous bone broth. Skim off any gunk that floats up, and boom, you’ve got a base for soups, gravies, or even cookin’ rice. I’ve made chicken noodle soup with this stuff, and fam couldn’t stop slippin’ seconds.
Braisin’ and Stewin’ Like a Pro
Chicken backs ain’t just for stock—they kill it in braises and stews too. That collagen melts into the liquid as it cooks, givin’ you a fall-off-the-bone texture and a sauce that’s pure comfort. Think hearty chicken stew, spicy gumbo, or even a Mexican pozole. The richness they add makes every bite feel like a hug from grandma.
I’ve thrown a few backs into a slow cooker with some tomatoes, beans, and spices for a stew that lasted me all week. Low and slow is the name of the game—let it bubble for hours, and you’ll see what I mean.
Sneaky Add-In for Ground Meat
Here’s a weird one, but hear me out. Cook up some chicken backs, shred off what lil’ meat there is, and mix it into ground beef or pork for burgers or meatballs. It stretches your meat further, adds moisture, and sneaks in extra flavor. Just make sure you pick out them bones first—nobody wants a crunchy surprise.
Renderin’ Schmaltz for Old-School Flavor
Ever heard of schmaltz? It’s basically chicken fat, and it’s a game-changer. Roast them chicken backs slow in the oven, and you’ll get this golden, rich fat separatin’ from the meat. Strain it, and you’ve got schmaltz for fryin’ potatoes, makin’ matzo ball soup, or just spreadin’ on bread if you’re feelin’ wild. It’s got this deep, meaty taste that oil just can’t touch.
Pet Food Bonus (With a Caveat)
If you’ve got furry pals at home, raw chicken backs can be a nutrient-packed treat for dogs or cats on a raw diet. They’re full of calcium from the bones and joint-supportin’ goodies from the cartilage. But hold up—always chat with your vet first. Only use fresh, properly thawed backs to keep things safe for your critters.
Where to Snag Chicken Backs and How to Keep ‘Em Fresh
Alright, so you’re sold on tryin’ chicken backs. But where do ya find ‘em? Lucky for us, they’re dirt cheap and easier to get than you’d think. Here at Savory Cuts, we’ve hunted ‘em down in a few spots, and I’m spillin’ the beans:
- Local Butchers: Hit up your neighborhood butcher shop. These folks often got piles of chicken backs from breakin’ down whole birds. Sometimes they’ll toss ‘em to ya for free or super cheap. I’ve haggled with my guy for a big bag for just a couple bucks.
- Grocery Stores: Peek in the frozen meat section, ‘specially at stores with in-house butcherin’. You might spot bulk packs of backs ready to grab. Not always fresh, but they work fine for stock.
- Farmers’ Markets: If you’re into high-quality stuff, ask poultry vendors at the market. They often got backs from pasture-raised chickens, which can bump up the flavor even more.
Once you’ve got ‘em, storin’ ‘em right is key. Here’s a quick table to keep ya on track:
| Storage Method | How Long It Lasts | Tips to Do It Right |
|---|---|---|
| Refrigeration | 1-2 days | Rinse under cold water, pat dry, and wrap tight. Keep in the coldest part of the fridge. |
| Freezing | 4-6 months (sometimes more) | Pop ‘em in airtight bags, squeeze out air, and label with the date. Don’t slack on this! |
| Thawing | Overnight in fridge | Never thaw at room temp—bacteria loves that. Plan ahead and let it chill in the fridge. |
I’ve learned the hard way that leavin’ ‘em out too long ain’t smart. Once had a batch go funky ‘cause I forgot to freeze ‘em quick. Don’t be me—store ‘em proper!
The Health Kick: Why Chicken Backs Are Good for Ya
Beyond just tastin’ good, chicken backs got some legit health perks. They’re loaded with collagen and gelatin, which are like superfoods for your joints, skin, and gut. I’ve been sippin’ on bone broth made from these for a while now, and I swear my knees don’t creak as much when I’m haulin’ groceries. Plus, you get minerals like calcium and phosphorus for strong bones, and even a bit of vitamin D from the rendered fat.
They ain’t a huge protein source—meat’s pretty sparse on ‘em—but the nutrients from the bones sneak into your dishes when you cook ‘em down. If you’re into wellness trends, makin’ bone broth from chicken backs is all the rage for gut health and immunity. It’s like a warm, cozy way to treat your body right.
Fun Facts and Oddball Uses to Surprise Your Pals
Wanna impress at the next dinner party? Drop some quirky trivia about chicken backs. Did ya know they’re sometimes used in traditional dishes across cultures, even if they ain’t mainstream here? Or that the lil’ oyster meat bits on the backbone are considered a delicacy by some chefs? It’s like findin’ a hidden treasure in a pile of scraps.
Here’s a few offbeat ways we at Savory Cuts have played with ‘em:
- Grillin’ for Gutsy Eaters: Yeah, it’s bony, but if you season ‘em heavy and grill slow, you can pick off bits of meat for a rustic snack. Not for everyone, but it’s a convo starter.
- Sauce Booster: Simmer a back or two in your pasta sauce for extra depth. Fish it out before servin’—nobody needs a spine in their spaghetti.
- Cookin’ Grains: Use that stock to cook quinoa or rice. It soaks up the flavor, and suddenly your side dish is stealin’ the show.
I once tossed a roasted chicken back into a pot of risotto, and my buddies thought I’d gone full gourmet. Little did they know it was just a cheap trick with big payoff.
Wrappin’ It Up: Give Chicken Backs a Shot!
So, there ya have it—everything you ever wanted to know about what the chicken back is called and why it’s worth carin’ about. Whether you call it the backbone, back portion, or just plain ol’ chicken back, this cut is a sleeper hit in the kitchen. From makin’ the richest stocks to addin’ depth to stews, renderin’ tasty fat, or even feedin’ your pets, it’s got more uses than most folks realize. And at Savory Cuts, we’re all about turnin’ the underdog into the star of the show.
Next time you’re at the butcher or market, don’t sleep on grabbin’ a few chicken backs. They’re cheap, packed with collagen, and ready to transform your cookin’ from meh to magnificent. Got a fave way to use ‘em? Drop us a comment—I’m always down to swap kitchen hacks. Let’s get cookin’, fam!
The Importance of Ethical, Pasture-Raised Chicken
Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meats nutritional benefits and gives it an inferior taste compared to ethically raised chickens.
That’s why we’re committed to delivering healthy, delicious, ethically-raised breeds of chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil.
When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones.
Types of Chicken Cuts
Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.
What´s wrong McFly? Chicken?
FAQ
What are chicken backs?
Chicken backs refer to the rear portion of a chicken’s body, including the backbone, ribs, and meat attached to them. They are commonly used in various cuisines and are known for their flavorful taste and rich collagen content.
Are chicken backs roasted?
While chicken backs are not typically roasted or grilled on their own, they can be used in combination with other chicken parts for added flavor in barbecue recipes. 6. Are chicken backs considered economical? Yes, chicken backs are often considered economical as they are generally more affordable compared to other cuts of chicken.
Are chicken backs a good substitute for chicken?
Chicken backs are often used as a substitute for other chicken parts to enhance the flavor of stocks, soups, and gravies. However, using them as the primary meat source may yield a different texture in some dishes. Watch this awesome video to spice up your cooking!
Why are chicken backs important?
Chicken backs are highly valued for making flavorful and nutritious chicken stock. Their bones and collagen-rich connective tissues add depth and richness to the stock. 3. How are chicken backs prepared for cooking?
Are chicken backs expensive?
Yes, chicken backs are often considered economical as they are generally more affordable compared to other cuts of chicken. You can save money by purchasing chicken backs and utilizing their flavor and nutrient-rich qualities. 7. Are chicken backs suitable for pets? Chicken backs can be suitable for pets, particularly dogs.
Are chicken backs good for cooking?
Chicken backs can enhance the flavor of various soups, stews, sauces, and gravies. They are particularly suitable for dishes which benefit from a longer cooking time, allowing the flavors to meld together. 5. Can chicken backs be roasted or grilled?
What are chicken backs called?
Chicken frames, also often called chicken backs, are perfect soup bones for making bone broth. Simmering the chicken frames with vegetables will create a flavorful broth. Broths are nutrient-rich as the bones simmer for a long time, which deposits more nutrients and minerals into the broth.
What is the back of a chicken?
The back of a chicken is the bony rear part of its body, consisting of the backbone and ribs, with meat attached. Often referred to as a chicken back or chicken frame, this cut is separated from the breast, wings, and legs during butchery and is rich in flavor and nutrients from the bones and meat. It is frequently used to make flavorful broths, stocks, and soups, as the collagen-rich bones release nutrients during simmering.
What is another name for chicken backside?
The facts: Tail, butt, haunch, the parson’s nose – whatever the name given to a chicken’s rear end, it’s a popular snack skewered and grilled in many parts of Asia. Fans like it because it’s juicy and has a relatively strong flavour for an often bland bird.
Are chicken backs good to eat?
The chicken’s back—the part with the ribs and backbone—is a treasure trove of flavor and 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.