@philipbrewer Chicken backs! I’ve never seen them for sale. I know people who go out of their way to buy chicken feet, reputedly great for stock/broth. We always buy whole chickens when we buy chicken at all: the bones are precious.
@JohnBrady @philipbrewer I bought three frozen “chicken frames” from a farmer friend last week— this reminds me I need to make stock tomorrow!
@dwalbert People don’t think that chicken backs yield much meat, but the cult-favorite “oysters” that some chefs think are the tastiest part of the chicken are on the back.
@JohnBrady That’s right. I can’t remember the last time we threw away any bones. If we don’t have a whole carcass, we keep the bones (skin, shells, etc.) in the freezer, and then throw them into the pot the next time we have enough to make broth.
@dwalbert I’d never heard the term “chicken frames” before! I gather it’s mainly the necks and backs, but sold together rather than separately, which is how it seems to be done around here.
@philipbrewer he cuts off what he can sell separately, the boneless breasts, leg quarters and wings, and leaves the rest in one piece. (I think— I haven’t thawed them out yet.)