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Chicken back
The bony part of the carcass with ribs and a little dark meat for a rich chicken stock.
Chicken back is the bony part of the carcass with ribs, backbone, a small amount of dark meat and skin, left after cutting up a chicken. It is browned and simmered with onion, carrot, celery and spices for a rich chicken stock, a base for soups, sauces, gravies and risotto; the picked meat goes into fillings and salads.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken back, Raw: Calories 319.0 kcal, Proteins 14.1 grams, Fats 28.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken back, Stewed: Calories 219.0 kcal, Proteins 24.7 grams, Fats 12.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken back, Baked: Calories 300.0 kcal, Proteins 26.0 grams, Fats 21.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken back, Fried: Calories 331.0 kcal, Proteins 22.0 grams, Fats 21.9 grams, Carbohydrates 10.3 grams per 100 g of product.
Recipes with this ingredient
Strong bone veal broth is a true embodiment of French gastronomic tradition. Its roots trace back to an era when culinary mastery was based on the careful extraction of flavors and aromas. It is prepared slowly and gently, allowing the bones and meat to reveal their depth, creating a rich, clear, and aromatic broth. Its taste is deep, with notes of sweet carrot root, spicy garlic, and the richness of beef and chicken bones. The bouquet garni adds subtle herbal nuances, giving the drink sophistication. It is used as a base for many dishes: soups, sauces, and stews. When cooled, its dense structure resembles jelly, making it ideal for preparing consomme or galantines. This broth is a true elixir of richness and depth of flavor.
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