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Naildriver
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I worked for an export company last century, and our main stay was selling chicken backs, necks and feet to places like Puerto Rico and Haiti. They made stock of it and ate it with rice, I guess.
 

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I worked for an export company last century, and our main stay was selling chicken backs, necks and feet to places like Puerto Rico and Haiti. They made stock of it and ate it with rice, I guess.
You would be surprised at all the ways these parts can be used. In fact when we make fried chicken I include the whole back cut in half. It contains the oysters and there is much more meat there than come to the eye. Both back pieces and one wing is plenty for me at dinner. We usually cut up our own chicken. So we have access to these parts.
I love chicken livers and gizzards fried crispy, and the neck has the most tender meat. Not much but whats there is excellent.
I have seen chicken feet deep fried until crispy. I have never had them but want to try them.
 
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