How do you cook stripped chicken back portions?

Stripped chicken back portions, often called "chicken backs" or "chicken frames," are the bony parts of the chicken carcass that remain after the breasts, legs, and wings are removed. While they may not be the most glamorous cut, they are packed with flavor and collagen, making them excellent for making stock. Here's a guide on how to cook them:

How to Cook Chicken Backs for Stock:

1. Rinse and Prepare: Rinse the chicken backs under cold running water to remove any debris. Pat them dry with paper towels.

2. Roast for Flavor: You can roast the chicken backs in a preheated oven at 400°F (200°C) for about 30 minutes, or until they are golden brown. This will help extract more flavor from the bones.

3. Simmer for Stock: Place the roasted chicken backs in a large pot or Dutch oven. Add enough cold water to cover them by a few inches.

4. Add Aromatics: Add aromatics like chopped onions, carrots, celery, garlic, peppercorns, bay leaves, and herbs like thyme or parsley to the pot. These will infuse the stock with additional flavor.

5. Simmer Slowly: Bring the pot to a boil, then reduce heat to a low simmer. Skim off any foam that rises to the surface. Simmer for at least 4 hours, or even longer for a richer stock.

6. Strain and Cool: Once the stock has finished simmering, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Let the stock cool completely before storing.

Using Chicken Back Stock:

* Soup Bases: Chicken back stock is a delicious base for soups, stews, and sauces.

* Rice Dishes: Add a cup or two of chicken stock to your rice while cooking for extra flavor.

* Risotto: Use chicken back stock to make a flavorful and creamy risotto.

* Gravies and Sauces: Make a richer gravy or sauce by using chicken back stock as a base.

Other Cooking Methods:

* Braising: You can braise chicken backs with vegetables for a flavorful and hearty meal.

* Boiling: Boiling chicken backs for a shorter period can be a quick way to make a lighter stock.

Note: You can also freeze leftover chicken back stock for later use.

Enjoy the delicious and flavorful results of using chicken backs in your cooking!