I came across a recipe that asked for chicken back. What is chicken back? Do I need to go to a butcher to purchase or is it sold at supermarkets, too? Any idea, Lady Butcher?
A:
"A chicken's back and neckbone gives light chicken flavor to homemade stocks. Ask the butcher to set the chicken neck and back bones aside for you. Or, the next time you butterfly a chicken —cut out the backbone and flatten it for grilling or quicker roasting—don't throw the spine out. Instead, wrap it up, put it in the freezer, and save it for your next [back-requiring recipe]."
And here's a diagram from the Canadian Government (don't ask...):
From what I've found, the back just refers to the actual spine of the bird and is used to add flavor to recipes. I suppose you could buy a supermarket chicken and chop it up yourself, but why? I would recommend a butcher-- I'd imagine it would be quite cheap, like buying other bones for stocks. Will try to update with firsthand experience soon!
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