Ever stood in the meat section wondering what to do with those oddly-shaped chicken parts labeled “chicken backs”? You’re not alone! For years, I overlooked these budget-friendly cuts until I discovered their amazing potential. Today, I’m sharing everything you need to know about this underappreciated part of the chicken that might just revolutionize your cooking game.
What Is a Chicken Back, Really?
Chicken backs are basically the skeletal remains of a chicken after the more popular parts (breasts, legs, and wings) have been removed. To be specific, a chicken back consists of:
- The spine or backbone of the chicken
- Ribs extending from either side of the backbone
- Remaining meat attached to the carcass
- The prized oyster meat – two small, tender muscles on either side of the backbone
Think of it as the backbone running from the neck region down through the back, ending at the hip area. While not typically displayed prominently at grocery stores, these humble cuts pack a surprising culinary punch!
Why Chicken Backs Deserve Your Attention
Many home cooks pass right by chicken backs, but professional chefs know they’re culinary gold Here’s why
- Rich in flavor-building components: They contain bone marrow, cartilage, and collagen
- Budget-friendly: Often priced significantly lower than premium cuts
- Versatile: Can be transformed into multiple useful ingredients
- Nutritious: Great source of minerals and gelatin
When I first started cooking with chicken backs I was shocked at how much value these “leftover” parts could bring to my kitchen!
Where to Find Chicken Backs
You might be wondering where to actually purchase these magical morsels. Here are your best options:
Butchers
Your local butcher is often swimming in chicken backs and might even give them away for free or sell them at deeply discounted prices. Just ask! My neighborhood butcher charges less than $1 per pound for fresh backs.
Grocery Stores
Look in the meat department, especially at stores with in-house butchering. They’re sometimes found in the frozen section.
Farmers’ Markets
Vendors who raise their own poultry often sell high-quality, pasture-raised chicken backs. These typically cost more (around $2-4 per pound) but come from better-raised birds.
I personally love hitting up my local farmers’ market on Saturday mornings to grab a few pounds of pastured chicken backs from my favorite vendor.
Storing Your Chicken Back Treasure
Once you’ve got your hands on some chicken backs, proper storage is essential:
- Refrigeration: Fresh chicken backs last 1-2 days in the refrigerator
- Freezing: For longer storage, freeze in airtight bags for 4-6 months
- Thawing: Always thaw overnight in the refrigerator (never at room temperature!)
I usually buy them in bulk and freeze in meal-sized portions so I can grab just what I need.
The Culinary Magic of Chicken Backs
Now for the fun part – what can you actually DO with chicken backs? So much more than you might think!
1. Making Liquid Gold (Stock & Broth)
The most common and valuable use for chicken backs is making homemade stock or broth. The difference between the two?
- Chicken stock: Simmered for 2-3 hours, resulting in a lighter flavor
- Chicken bone broth: Simmered for 8-24 hours, producing a richer, more gelatinous texture
For basic stock, you’ll need:
- 2-3 pounds of chicken backs per gallon of water
- Optional: mirepoix (onions, carrots, celery)
- Herbs and spices of your choice
Pro tip: Roast those chicken backs at 400°F for 30-45 minutes before making stock. This develops deeper, more complex flavors and adds beautiful color to your final product!
My personal stock method:
- Roast the backs until golden brown
- Add to a large pot with cold water
- Add a splash of apple cider vinegar (helps extract minerals!)
- Simmer for about an hour
- Remove the backs and pick off any good meat
- Return bones to pot and continue simmering for 8+ hours
- Strain, cool, and refrigerate or freeze
The result? A rich, flavorful base for soups, sauces, and cooking grains that blows store-bought broth out of the water!
2. Harvesting Hidden Meat
Don’t waste the meat on those backs! After simmering for about an hour, you can pick off surprisingly substantial amounts of tender chicken meat. From 9 chicken backs, you can typically get around 4.5 cups of usable meat.
This meat is perfect for:
- Chicken tacos
- Casseroles
- BBQ sandwiches
- Chicken salad
- Adding to soups
I’ve found that each chicken back yields about 1/2 cup of meat on average – not bad for something many people throw away!
3. Rendering Schmaltz (Chicken Fat)
Roasting chicken backs allows you to collect schmaltz – rendered chicken fat that’s like liquid gold for cooking. This traditional Jewish cooking fat adds incredible flavor to:
- Roasted potatoes
- Sautéed vegetables
- Matzo ball soup
- Homemade gravy
We save every drop of schmaltz in our house – it keeps for months in the refrigerator and adds that “what’s your secret?” flavor to ordinary dishes.
4. Adding to Ground Meat Mixtures
Cooked and shredded chicken back meat can be mixed into ground meat for:
- Burgers
- Meatloaf
- Meatballs
This not only stretches your meat budget but adds moisture and flavor to these dishes.
5. Pet Food Supplement
Many pet owners use chicken backs as a nutritious supplement for dogs or cats. The bones provide calcium and other essential nutrients. Just be sure to consult with your veterinarian before introducing raw chicken backs into your pet’s diet!
FAQs About Chicken Backs
Can I eat chicken backs directly?
Generally, no. Chicken backs have many small bones that make them impractical and potentially dangerous to eat directly. They’re best used for making stock or for removing the meat after cooking.
How many chicken backs do I need for stock?
A good rule is 2-3 pounds of chicken backs per gallon of water. More backs will result in a richer, more flavorful stock.
Can I reuse chicken backs for a second batch of stock?
Yes! While the second batch will be less flavorful than the first, it can still be used for soups, sauces, or as a base for cooking grains. Just simmer for a shorter time (1-2 hours) for the second batch.
Are chicken backs nutritious?
Absolutely! They’re a good source of collagen, gelatin, and minerals like calcium and phosphorus, all beneficial for joint health, skin elasticity, and bone strength.
Can I make chicken back stock in a slow cooker or pressure cooker?
Yes! A slow cooker is perfect for long simmering (8-12 hours), while a pressure cooker can make stock in as little as 1-2 hours. Just follow your manufacturer’s instructions.
The Economics of Chicken Backs
Let’s talk value. From my experience, here’s the breakdown:
For about $35 worth of chicken backs (roughly 13 pounds):
- 4 quarts of homemade broth (retail value: $20)
- 4.5 cups of cooked chicken meat (retail value: $16)
That’s $36 worth of food products from what many consider “scraps”! Plus, the quality far exceeds what you’d buy in stores.
Creative Recipes Using Chicken Back Products
Now that you’re swimming in homemade broth and bonus chicken meat, here are some delicious ways to use them:
- Classic Chicken Noodle Soup: Use your broth and some of the picked meat
- Chicken and Dumplings: A comfort food classic made richer with homemade stock
- Risotto: Replace water with your chicken stock for incredible flavor
- Braised Vegetables: Even simple vegetables become extraordinary when braised in homemade stock
- Grain Bowls: Cook quinoa, rice, or farro in your chicken stock instead of water
Conclusion: Don’t Back Away from Chicken Backs!
Chicken backs might not win any beauty contests, but they definitely deserve a place in your culinary arsenal. From rich, gelatinous broths to bonus meat and flavorful fat, these humble cuts offer incredible value for minimal cost.
Next time you’re at the butcher or farmers market, grab a few pounds of chicken backs and discover the difference they can make in your cooking. Your taste buds (and your wallet) will thank you!
Have you cooked with chicken backs before? What’s your favorite way to use them? I’d love to hear your experiences in the comments below!
Note: This article was updated on September 12, 2025, with the latest information about chicken backs and their culinary uses.
What type of meat is on the chicken back?
Chicken backs are actually another type of white meat, making it a much more affordable option than chicken breasts. You can use the meat you find in the chicken backs just like you would from the breast. You can shred it and add it to salads, soups, sandwiches, or however else you would normally use chicken breast meat. In a pack of 8 chicken backs, there’s about 2 quarts of meat.
What is a chicken back?
Chicken backs are the spine section of the chicken after a whole bird is cut. If you buy a whole chicken and cut it yourself to portion out the chicken pieces into breasts, thighs, legs, and wings, you will be left with the chicken backbones. And while this may seem like this portion of the chicken should just be tossed, it is actually full of delicious meat that can be used to make easy chicken dinners. You can also find chicken backs sold by farmers who have had their birds butchered into individual pieces to sell. Our farm sells chicken backs in packages of 8 backs, each cut in half for easy use. This part of the chicken is usually a very budget-friendly cut because many see it as a waste product.
If you are local to Iowa you can purchase chicken backs from birds that have been pasture-raised with the link below! You can buy directly from our farm, or find us at farmers markets or local co-ops.