Chicken Backs
Packs average 2.25 lbs. Pasture-raised. Humane. Sustainable.
Chicken backs are what remains of a chicken after the breast, wings, and legs have been removed. There isn’t as much meat on them as on other cuts of chicken, but what meat remains is incredibly tender and tasty! Chicken backs are used to make broths, or fried and eaten as “chicken ribs”.
Broth: Place the chicken back in a pot with stewing vegetables, garlic and peppercorns and cover with water. Cook on low for about 12 hours
Fried: Chop into one-inch pieces. Coat in egg whites, dip in corn starch, then deep fry until golden brown.
Packs average 2.25 lbs. Pasture-raised. Humane. Sustainable.
Chicken backs are what remains of a chicken after the breast, wings, and legs have been removed. There isn’t as much meat on them as on other cuts of chicken, but what meat remains is incredibly tender and tasty! Chicken backs are used to make broths, or fried and eaten as “chicken ribs”.
Broth: Place the chicken back in a pot with stewing vegetables, garlic and peppercorns and cover with water. Cook on low for about 12 hours
Fried: Chop into one-inch pieces. Coat in egg whites, dip in corn starch, then deep fry until golden brown.
Packs average 2.25 lbs. Pasture-raised. Humane. Sustainable.
Chicken backs are what remains of a chicken after the breast, wings, and legs have been removed. There isn’t as much meat on them as on other cuts of chicken, but what meat remains is incredibly tender and tasty! Chicken backs are used to make broths, or fried and eaten as “chicken ribs”.
Broth: Place the chicken back in a pot with stewing vegetables, garlic and peppercorns and cover with water. Cook on low for about 12 hours
Fried: Chop into one-inch pieces. Coat in egg whites, dip in corn starch, then deep fry until golden brown.
Three Chicken Backs per pack. Packs average 3.5 lbs each.
