Uncovering the Secrets of the Humble Chicken Back

Chicken backs are an underappreciated and often overlooked cut of poultry that harbor surprising versatility in the kitchen. With a bit of creativity and skill, this budget-friendly ingredient can transform from scrap to star status on your dinner table.

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 actually are, you may be wondering why cooks make such a fuss over these unassuming leftovers 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

Chicken backs tend to be far cheaper than other cuts of chicken. Since they contain less desirable meat, you can often get them for pennies on the dollar compared to breasts and thighs. Frugal cooks can stretch their grocery dollars further by incorporating chicken backs into their meal prep.

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.

• Farmers Markets: Poultry vendors at farmers markets sometimes have chicken backs for sale since they process whole birds on site. 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.