“Chicken back” typically refers to the back portion of a chicken, which includes the backbone, ribs, and sometimes the tail. It is a less popular cut compared to chicken breasts or thighs but is still used in various culinary preparations.
Chicken backs are often used to make chicken stock or broth due to their flavor and gelatinous properties, which add richness to the liquid. They can also be used in soups, stews, and other dishes where slow cooking can tenderize the tougher meat and extract the flavors.
Because chicken backs are not as meaty as other parts of the chicken, they are generally more affordable and can be a cost-effective option for making flavorful broths or stocks. They may be available at butcher shops, specialty stores, or sometimes included in pre-packaged bags of chicken parts.
If you’re considering using chicken backs in your cooking, be sure to properly handle and cook them to ensure food safety. They should be fully cooked to an internal temperature of 165°F (74°C) to eliminate any harmful bacteria.
As with any poultry or meat product, it’s essential to follow proper food handling and cooking guidelines to prevent foodborne illnesses. Always wash your hands, utensils, and surfaces after handling raw chicken and avoid cross-contamination with other foods.