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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw chicken backs should be used within 1 to 2 days of purchase if kept refrigerated.
Yes, they can be frozen for up to 9 months. Ensure they are wrapped tightly in moisture-proof freezer bags.
They are most commonly used to make chicken stock, soup base, or bone broth due to their high bone and skin content.
No, washing raw poultry can spread bacteria to your sink and kitchen surfaces. Cooking to the proper temperature kills bacteria.
Chicken necks, wings, or the remaining carcass from a whole roasted chicken are excellent substitutes.
Signs of spoilage include a sour or ammonia-like smell, a slimy texture, or a greyish-green color.
Yes, compared to the breast, chicken backs have a higher proportion of skin and fat, which makes them very flavorful for stocks.
Chicken should always be cooked to a minimum internal temperature of 165°F (74°C) to ensure safety.
Yes, while there isn't much meat, the small amount found along the spine is very tender and flavorful after simmering.
raw chicken back is a versatile ingredient found in cuisines around the world. With 281 calories per 100g and 14.1 grams of protein, it's a nutritious addition to many dishes.
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