I never used to think much of chicken back recipe. I saw them as scraps good for broth, maybe, but not for a real meal. That changed the day I actually cooked them. What I ended up with was a rich, flavorful dish that felt like something out of my grandma’s kitchen warm, hearty, and surprisingly satisfying.
This chicken back recipe isn’t just about saving money though it does that too. It’s about using what I have and making it taste amazing.
Chicken back recipe are full of flavor, especially when slow-cooked with simple spices, rice, and veggies. They soak up seasoning beautifully and turn into tender, fall-apart pieces that are perfect for a one-pot meal.
If you’re like me and want to stretch every ingredient without giving up taste, this recipe is for you. It’s cheap, easy, and made with love from one home cook to another.
Making Gravy From A Whole Chicken
Whenever I cook a whole chicken or even just the backs I never let those drippings go to waste. That golden liquid at the bottom of the pot is pure flavor.
I like to pour it into a small saucepan, add a bit of flour to make a roux, and whisk until it thickens into a smooth, savory gravy. Sometimes I splash in a little chicken broth or milk if I want it creamier.
The bones and skin from a whole chicken give the gravy a rich, homemade taste you just can’t get from a jar. It’s the perfect topping for rice, mashed potatoes, or even the chicken back dish itself.
How To Make Chicken Back Recipe
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Course: Main Course
- Difficulty: Easy
- Cuisine: Fusion (inspired by global flavors)
- Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs chicken backs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
1. Prepare the Chicken Backs
Rinse the chicken backs under cold water and pat them dry with paper towels. Season generously with salt, pepper, and smoked paprika.
2. Sear the Chicken
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken backs and sear until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté the Vegetables
In the same pot, add the chopped onion and bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Toast the Rice
Add the rice to the pot with the vegetables. Stir well to coat the rice with the oil and vegetable mixture. Cook the rice for 2-3 minutes, allowing it to toast lightly.
5. Combine and Simmer
Return the seared chicken backs to the pot. Pour in the chicken broth and add the turmeric if using. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 25-30 minutes, or until the rice is cooked and the chicken is tender.
6. Rest and Serve
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid. Garnish with freshly chopped parsley before serving.
Serving Suggestions
This dish is hearty on its own but pairs wonderfully with:
- A crisp green salad
- Steamed green beans or broccoli
- Warm crusty bread
Tips and Variations
- Spice It Up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
- Vegetable Variations: Incorporate other vegetables like carrots, peas, or zucchini for added nutrition and flavor.
- Herb Substitutions: Swap parsley with cilantro or basil for a different herbal note.
Health Benefits
Chicken backs are rich in collagen and gelatin, which are beneficial for joint health and digestion. The inclusion of vegetables and rice provides a balanced meal with essential vitamins, minerals, and carbohydrates for energy.
Make Baked Chicken With The Skin On
When I bake chicken, I always leave the skin on. It locks in moisture, keeps the meat juicy, and crisps up beautifully in the oven. I season it well with salt, pepper, and whatever herbs I’m in the mood for sometimes just a bit of smoked paprika and garlic powder.
As it bakes, the skin turns golden and crackly while the juices drip down to flavor everything underneath. To me, that crispy skin is the best part. It adds texture and makes baked chicken feel like a treat, even when I’m cooking on a weeknight.
What To Serve With Baked Chicken
When I make baked chicken, I like to keep the sides simple but comforting. A fluffy pile of mashed potatoes or buttery rice always works. I usually add a green vegetable—steamed broccoli, roasted green beans, or a crisp side salad with lemon vinaigrette.
If I want something heartier, I go for mac and cheese or baked sweet potatoes. The great thing about baked chicken is that it pairs with almost anything. I just make sure there’s something to soak up the juices or gravy—that’s where all the flavor hides.
5 More Easy Chicken Recipes I Make All The Time
Garlic Butter Baked Chicken Thighs
Lemon Pepper Chicken Drumsticks
Creamy Chicken and Spinach Skillet
Note
Ensure the chicken backs are cooked thoroughly to extract maximum flavor and nutrients. If you prefer a soupier consistency, increase the amount of chicken broth accordingly.
Conclusion
I’ve made this chicken back recipe more times than I can count. It’s easy, affordable, and always hits the spot. What started as a way to use up what I had has become one of my favorite comfort meals.
The meat gets so tender, the rice so flavorful, and every bite feels like home. If you’ve never cooked with chicken backs before, I hope this recipe changes your mind like it did mine.
Sometimes, the cuts we overlook end up giving us the best flavor. Give it a try—and let me know how it turns out for you. I think you’ll be surprised by just how good something so simple can taste.