Chicken backs, often overlooked in culinary circles, hold a secret treasure of flavors and uses. These bony, meaty segments, typically discarded or undervalued, are a cornerstone in creating rich, deep broths and stocks. The bones, rich in collagen, transform into a gelatinous consistency upon slow cooking, imparting a velvety mouthfeel to soups and sauces. Moreover, chicken backs are economical, making them a smart choice for budget-conscious cooks.
They also embody the ethos of nose-to-tail cooking, ensuring minimal waste. In certain cuisines, they’re roasted or barbecued, offering a crispy, flavorful snack. Their versatility and richness make them an unsung hero in the kitchen.
What are chicken backs?
Chicken backs are a lesser-known but valuable part of the chicken, often used in cooking for their rich flavor and gelatinous texture. They are the dorsal portion of the chicken, including the spine and some attached meat. This part is typically left over after the more popular cuts, like breasts, wings, and thighs, have been removed.
Chicken backs are excellent for making stocks, broths, and soups due to their high bone and collagen content, which lends a rich depth of flavor and a silky texture when cooked slowly. They are also a budget-friendly option, offering nutritional benefits and a way to minimize food waste in the kitchen.
What kind of meat is on the back of the chicken?
The meat found on the back of a chicken is generally more limited and leaner compared to other popular cuts like the breast, thigh, or wing. It’s a mix of dark and white meat, nestled around the spine and ribs. This meat is often overshadowed by more abundant cuts, but it’s flavorful and tender.
It’s especially prized in slow-cooked dishes where its subtle taste can be fully appreciated. The chicken back, while not as meaty, contributes to a rich, deep flavor in broths and stocks, making it a cherished part for those who enjoy exploring the full culinary potential of a chicken.
5 Yummy Recipes Of Chicken Backs
Classic Chicken Back Broth
This classic chicken back broth serves as a rich, flavorful base for soups, sauces, and many other dishes, encapsulating a wholesome and comforting essence.
Ingredients
2-3 pounds of chicken backs
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, crushed
2 bay leaves
A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon whole black peppercorns
Salt to taste
Water (enough to cover the chicken and vegetables)
Cooking Method
Preparation: Begin by rinsing the chicken backs under cold water to remove any residue.
Vegetable Preparation: Chop the onion, carrots, and celery. You don’t need to peel them; just ensure they are clean.
Starting the Broth: In a large pot, place the chicken backs and add the chopped vegetables, garlic, bay leaves, thyme, peppercorns, and a pinch of salt.
Adding Water: Pour enough water into the pot to completely cover the chicken backs and vegetables, typically around 6-8 cups.
Initial Boil: Bring the pot to a boil over high heat. Once boiling, reduce the heat to a low simmer.
Skimming: As the broth begins to simmer, skim off any foam or impurities that rise to the surface using a spoon. This step is crucial for a clear broth.
Simmering: Allow the broth to simmer gently, uncovered, for 2-3 hours. The slow cooking process is key to extracting the flavors and nutrients from the bones and vegetables.
Straining the Broth: After simmering, remove the pot from heat. Use a fine-mesh strainer to strain the broth into another pot or a large container, discarding the solids.
Cooling and Storing: Let the broth cool to room temperature. You can then store it in the refrigerator for up to 5 days or freeze it for longer storage.
Optional – Degreasing: If you wish to remove excess fat, refrigerate the broth until the fat solidifies on the surface, then skim it off.
Slow-Cooked Chicken Back and Vegetable Soup
This Slow-Cooked Chicken Back and Vegetable Soup is a hearty, nourishing meal, perfect for a cozy night in. The slow cooking process brings out the depth of flavors, making it a delicious and comforting dish.
Ingredients
2-3 pounds of chicken backs
2 medium carrots, diced
2 celery stalks, diced
1 large onion, chopped
3 cloves of garlic, minced
1 cup of chopped tomatoes (fresh or canned)
1 cup of green beans, trimmed and cut into 1-inch pieces
2 medium potatoes, peeled and diced
6 cups of water or chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Optional: 1 cup of chopped spinach or kale
Optional: Fresh parsley for garnish
Cooking Method
Prepare Ingredients: Clean and chop all vegetables. Rinse the chicken backs under cold water.
Add Chicken Backs and Liquids: Place the chicken backs in the slow cooker. Add the chopped tomatoes, green beans, potatoes, water or chicken broth, thyme, oregano, salt, and black pepper.
Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time helps to extract maximum flavor from the chicken backs and meld the flavors of the vegetables.
Shred Chicken Meat: Carefully remove the chicken backs. Let them cool slightly, then remove and shred any meat from the bones. Discard the bones and return the meat to the soup.
Add Leafy Greens: If using spinach or kale, add them to the soup in the last 30 minutes of cooking.
Adjust Seasonings: Before serving, taste and adjust the salt and pepper as needed.
Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Savory Chicken Back and Rice Pilaf
Savory Chicken Back and Rice Pilaf is a delicious, one-pan meal that combines tender chicken, flavorful rice, and vegetables. It’s a simple yet satisfying dish, perfect for a family dinner or a comforting meal any day of the week.
Ingredients
2 pounds of chicken backs
1 cup long grain rice (like Basmati or Jasmine)
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup white wine (optional)
1 bay leaf
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/2 cup frozen peas
1/2 cup carrots, diced
2 tablespoons fresh parsley, chopped for garnish
Optional: Lemon wedges for serving
Cooking Method
Prepare the Chicken Backs: Rinse the chicken backs under cold water and pat them dry.
Brown the Chicken: In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken backs and brown them on all sides. Once browned, remove them from the skillet and set aside.
Add Rice and Liquids: Stir in the rice, ensuring it’s well-coated with the oil and aromatics. Add the chicken broth, white wine (if using), bay leaf, thyme, salt, and pepper. Bring the mixture to a simmer.
Cook the Chicken and Rice: Return the browned chicken backs to the skillet. Cover and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed.
Add Peas: In the last 5 minutes of cooking, add the frozen peas.
Rest and Serve: Once the rice is cooked, turn off the heat and let the pilaf rest, covered, for 5 minutes. This allows the flavors to meld and the rice to fully absorb the liquid.
Garnish and Serve: Remove the bay leaf and chicken backs. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges if desired.
Spicy Roasted Chicken Backs with Herbs
Spicy Roasted Chicken Backs with Herbs is a flavorful, slightly spicy dish that’s perfect for those who enjoy a bit of heat. The combination of herbs and spices creates a delicious crust on the chicken, making it a delightful meal when served with sides like roasted vegetables, rice, or a fresh salad.
Ingredients
2-3 pounds of chicken backs
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Fresh parsley, chopped for garnish
Optional: Lemon wedges for serving
Cooking Method
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken Backs: Rinse the chicken backs under cold water and pat them dry with paper towels.
Mix the Spices: In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
Season the Chicken: Place the chicken backs in a large bowl. Drizzle them with olive oil and then sprinkle the spice mixture over them. Toss to ensure the chicken is evenly coated with the spices and oil.
Arrange for Roasting: Lay the chicken backs in a single layer on a baking sheet lined with parchment paper or a lightly greased roasting tray.
Roast the Chicken: Place the tray in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the skin is crispy. The cooking time may vary depending on the size of the chicken backs.
Check for Doneness: To check if the chicken is done, insert a meat thermometer into the thickest part of the meat. The internal temperature should reach at least 165°F (75°C).
Garnish and Serve: Remove the chicken backs from the oven and let them rest for a few minutes. Garnish with fresh chopped parsley and serve with lemon wedges if desired.
Chicken Back Stew with Root Vegetables
This Chicken Back Stew with Root Vegetables is a hearty and comforting meal, perfect for chilly days. The root vegetables add a natural sweetness and robustness to the stew, making it a satisfying and nutritious dish.
Ingredients
2-3 pounds of chicken backs
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 small turnip, peeled and diced
3 potatoes, peeled and diced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped for garnish
Cooking Method
Prepare Chicken Backs: Rinse the chicken backs under cold water and pat them dry.
Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken backs and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken backs and set aside.
Add Root Vegetables: Add the diced carrots, parsnips, turnip, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
Return Chicken and Add Liquids: Place the browned chicken backs back into the pot. Add the chicken broth and diced tomatoes, including the juice from the can.
Season the Stew: Add thyme, rosemary, salt, and pepper. Stir well to combine.
Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the chicken is tender and the vegetables are cooked through.
Finish and Serve: Once the stew is cooked, carefully remove the chicken backs. Remove and discard any bones, then shred the meat and return it to the pot. Adjust seasoning if necessary.
Garnish and Serve: Serve the stew hot, garnished with fresh chopped parsley.
Can we put chicken backs in the freezer?
Certainly, chicken backs can be stored in the freezer, and doing so is a practical method to extend their shelf life while preserving their quality. Freezing chicken backs is especially useful for saving them until you have enough to make a large batch of broth or stock. Before freezing, it’s advisable to package them properly to prevent freezer burn and preserve their flavor.
Use airtight containers or heavy-duty freezer bags, expelling as much air as possible before sealing. Label the package with the date, as chicken backs can typically be stored in the freezer for up to 6 months. When you’re ready to use them, thaw the chicken backs in the refrigerator overnight. This method of storage ensures that you have a convenient supply of chicken backs on hand for various culinary uses, from enriching soups to making hearty stews.
Chicken backs are the dorsal portion of a chicken, remaining after the removal of the breast, wings, and thighs. They consist of the spine, some attached meat, and are often included with ribs and remnants of the pelvis.
Chicken backs are excellent for making broths and stocks due to their high bone and collagen content. They can also be roasted or used in slow-cooked dishes like stews, where their flavor enriches the meal.
Yes, chicken backs are nutritious. They are a source of protein and, due to their bone content, provide minerals like calcium and phosphorus. When used to make broth, they also contribute collagen, which is beneficial for joint health.
Fresh chicken backs should be refrigerated and used within 2-3 days. For longer storage, they can be frozen for up to 6 months. Ensure they are well-wrapped or stored in airtight containers to prevent freezer burn.
While it’s possible to cook chicken backs from frozen, especially when making broth or stock, it’s generally recommended to thaw them in the refrigerator overnight. This ensures even cooking and better texture, particularly if they’re being roasted or included in a stew.
Conclusion
In conclusion, chicken backs are a versatile and often underestimated part of the chicken. Rich in flavor and nutrients, they are an excellent choice for creating hearty broths, stocks, and stews. Their collagen content contributes to a rich, gelatinous quality in slow-cooked dishes, enhancing both texture and taste. Economically beneficial, chicken backs offer a cost-effective way to utilize the whole bird, aligning with sustainable cooking practices by reducing waste.
Whether used in traditional home cooking or gourmet culinary creations, chicken backs hold a place of importance, providing depth and substance to a variety of dishes. Their utility in the kitchen demonstrates the value of utilizing lesser-known cuts of meat, showcasing the richness that can be found in simplicity.
