Chicken back recipes step by step. Chicken backs baked in the oven

5

Prepared by: Marina Zolotseva

06/03/2017 Cooking time: 2 hours 0 minutes

Among budget dishes for lunch or dinner, this stands out for its simplicity and taste. I want to show you how to cook chicken backs with potatoes and frozen vegetables. Do you like the idea? Remember!

Chicken backs recipe - how to cook chicken backs in the oven

Chicken backs baked in the oven with potatoes is a delicious, and most importantly budget-friendly dish, prepared from a simple set of ingredients. If you have a lot of chicken backs in your freezer, this recipe will come in handy. The dish is very easy to prepare, just marinate the backs and then place them on a baking sheet on top of a layer of potatoes and onions. During the baking process, the chicken fat will melt, which will completely saturate the potatoes. Keep in mind that chicken backs themselves are quite fatty, so the dish is high in calories. If you want to make it lighter, add other vegetables to the potatoes, such as frozen asparagus, broccoli or mushrooms.

Ingredients

• chicken backs 1 kg
• salt 2 tsp.
• mixture of ground peppers 0.5 tsp.
• ground turmeric 2 chips.
• chili ketchup 2 tbsp. l.
• potatoes 600 g
• onions 1-2 pcs.
• vegetable oil 1 tsp.

How to cook chicken backs with potatoes in the oven

1. Thaw the chicken backs at room temperature, covering the bowl with cling film to prevent the meat from drying out. If using fresh chicken, simply rinse it in cold water and place it in a deep bowl.
2. Add chili ketchup (its spiciness will not be felt in the finished dish, it will just give a special aroma and beautiful color to the chicken), as well as salt, ground pepper and turmeric. Mix well and set the meat aside to marinate for 30 minutes.
3. Meanwhile, peel the potatoes and cut them into small cubes. Combine the potatoes with onions, cut into large half rings, lightly salt and pepper. Add literally 1 teaspoon of vegetable oil, and then mix with your hands so that the spices are evenly distributed.
4. Place vegetables in an even layer on a baking sheet.
5. Place the marinated chicken backs on top, skin side up, some distance apart.
6. Place the baking sheet in the oven, preheated to 200 degrees, and bake for 40-50 minutes. Stir once or twice for even cooking.

Serve the chicken backs with potatoes hot in portions.

As an addition to the dish, salad or chopped vegetables, fresh herbs, and a light garlic sauce based on sour cream are perfect.

A selection of the best brines and marinades for hot smoking

Salting is carried out according to different algorithms. At home, it is possible to adjust recipes, introduce your favorite spices and herbs to create a unique dish.

The options differ in duration and labor intensity, as well as the final result. Before marinating chicken for hot smoking, it is important to familiarize yourself with all the methods and determine the most suitable one.

Pre-salting

A rudimentary brine for smoking chicken will help speed up further marinating. This stage is optional. You can pickle using this method both before hot and cold smoking. A liquid is prepared from water, salt, a pot of black pepper, and bay leaves. The number of components depends on the amount of water. All ingredients are boiled, cooled and filtered. Soak the workpiece for 1 to 5 days, if desired, since the main marinating will then take place.

Roast chicken backs with potatoes: recipe with photos

Published 10/13/2016 Posted by: Fairy of Dawn [offline]
Calories:
Not specified
Cooking time:
50 min
How to cook a delicious, inexpensive dish and at the same time feed the whole family? Leave everyone full and happy. In our time of constantly rising prices, this task is becoming increasingly difficult. Here is a fairly budget-friendly recipe for preparing a delicious dish, which can be considered as the first and second at the same time. We already have a similar Roast Chicken on our website. Cooking time: 50 minutes, recipe makes 5 servings.

Ingredients:

- chicken backs - 800 grams, - potatoes - 500 grams, - carrots - 1 piece, - onions - 100 grams, - garlic - 5 cloves, - greens - 1 bunch, - bell pepper - 2 pieces, - bay leaf - 2 pieces , - ground black pepper - 1/2 teaspoon, - salt - to taste - fenugreek - 10 pieces, grains, - vegetable oil - 1 tablespoon

1. One of the main ingredients for making a delicious roast is potatoes. It is this vegetable that makes the dish nourishing, tasty, warming in the cold season and suitable for all tastes. Roast chicken and potatoes. Here's another roast recipe - Hearty Chicken and Potato Stir-Fry. Peel the potatoes and rinse under water.

2. Cut the chicken backs into two parts, remove the fat bag above the tail and rinse in water. Place the backs in a saucepan. Since chicken backs contain a large amount of fat, it is recommended to reduce the addition of oil during frying to a minimum.

3. Add grated carrots and diced onions. Carrots after frying will give the dish an appetizing color.

4. Add salt and ground black pepper. How much pepper to add is up to you, based on your preferences.

5. Peel and cut the bell pepper into half rings. It is with it that the dish will be especially aromatic.

6. Add a couple of bay leaves and fenugreek seeds. Pajitna is a valuable spice that eastern peoples have traditionally used for centuries. In addition to being a natural antiseptic, it improves the taste of meat. The grains themselves, which taste bitter after cooking, give the broth a mushroom-like taste.

7. Fry everything over low heat until beautifully golden brown.

8. Add the prepared potatoes, cut into large pieces.

9. Add enough water to cover the potatoes and chicken backs.

10. Simmer the roast for 35 minutes.

11. Chop the greens and chop the peeled cloves of garlic with a knife. Season the roast with herbs and garlic.

The roast is served to the table straight from the oven, hot and appetizing. You can cook this home-style roast with chicken every day. You can also cook this pot roast, detailed recipe - Pot Roast with Chicken and Potatoes.

Step-by-step preparation

1. Step 1:

   To prepare chicken backs in the oven, take these same backs, onions, soy sauce, tomato juice or grated fresh tomato, salt and a little oil.

2. Step 2:

   Wash the backs well and dry with a kitchen towel. Add soy sauce, salt, pour in juice, mix well. Add a little oil - it will give it a golden color.

3. Step 3:

   Add finely chopped onion to the marinade. Let it marinate for half an hour.

4. Step 4:

   Place the backs in a baking dish and heat it to 220 degrees and fry until the desired degree of browning.

   Read also:  Interesting Jewish-style beef preparation - step-by-step recipe with photos

5. Step 5:

   I like the backs to be crispy, so I roast them for about an hour, draining off any rendered fat.

6. Step 6:

   Ready-made chicken backs can be served with a side dish or just nibbled on while watching TV or served with beer.

Chicken backs in the oven are a dish for everyone.

Chicken backs baked in the oven: you'll lick your fingers

An option for cooking chicken backs in the oven is with eggplant, cherry tomatoes, tomato juice and soy sauce.

Do you love chicken backs as much as I do? If yes, then the recipe for chicken backs baked in the oven is for you! True, I usually fry them in a frying pan until crisp, rendering out all the fat, which is located in the lower, rib part of the backs, where a lot of meat remains after cutting. But this can also be done in the oven. Moreover, marinate the backs first, and supplement the dish with vegetables... The rendered fat will need to be drained. It turns out very tasty, I assure you – until all the backs are chewed off, you won’t be able to drag anyone away from the plate! And baked vegetables make an excellent paste or pate - you just need to put them in a glass and puree them with a blender. Or you can simply serve baked vegetables as a side dish.

So, prepare the products according to the list.

Ingredients

• Chicken backs - 3 pcs.
• Tomato juice - 1/3 cup
• Onions - 0.5 pcs.
• Soy sauce - 2 tbsp.
• Sunflower oil - 0.5 tbsp.
• Mix of spices for frying meat - 0.5 tsp.
• Salt - 0.5 tsp.
• Medium size eggplant - 1 pc.
• Cherry tomatoes - 6 pcs.

How to cook chicken backs baked in the oven

1. Place the chicken backs in a saucepan, add tomato juice, soy sauce (1 tbsp), salt and meat spices. Sprinkle a little oil. It will add rosy color. Coarsely chop the onion and also add to the marinade. Mix everything and refrigerate (from 15 minutes to several hours, depending on cooking time.
2. Place the backs into a baking dish.
3. The eggplant should be cut into slices, generously sprinkled with salt, and rubbed with your hands. After 10 minutes, rinse and squeeze the eggplants. Even if modern varieties do not contain solanine, this procedure will not allow them to absorb excess fat.
4. Place the eggplant circles standing around the backs.
5. Pour the remaining soy sauce over everything and brush with a little oil. Place in an oven preheated to 200 degrees for 10 minutes, then reduce the heat to 180 degrees and bake for about another half hour until browned.
6. Remove the dish from the oven, drain off the rendered fat, and place cherry tomatoes on top, piercing them with a toothpick (otherwise they will burst and splatter). Return to the oven for another 10 minutes.

Serve the chicken backs with roasted vegetables or a pate made from them.

Bon appetit.

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User comments

There is almost no meat in the backs, they are only good for broth. Of course, you can adapt them to anything, sort of like a chicken spare part, but there will be only bones in the dish. But the navarchik from them, yes - perfect!

Thank you. I want to diversify. Last time I asked, I prepared stuffed ones. And the freezer immediately freed up space and it turned out filling

Boil, pick off the meat and make casseroles: potato, lasagne noodles. If you're interested, I'll write in more detail. As a filling in a pie, pancakes. Oh, boiled meat will also go into Russian salad, salad with beans. Bake the backs themselves on a baking sheet with buckwheat. Offhand, yes.

Thank you. I've been wanting to make some stuffing out of them for a long time. I’m just thinking, maybe I should simmer instead of boil it? The meat will taste different, won't it? I don’t eat boiled meat from soup, they catch it if it accidentally comes across chicken noodles in the broth, asking me not to serve it to them again))))))

Chicken backs - recipes with photos on Nyamkin.ru

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Chicken backs, nutritional content, benefits and harms, properties

Properties of chicken backs

Nutritional information | Vitamins | Minerals

How much does chicken backs cost (average price for 1 kg)?

Moscow and Moscow region.

22 rub.

Quite often, after purchasing a whole chicken carcass, many housewives are scrupulous about how best, and also most economically, to cut up this very bird. Some people prefer to chop it into equal-sized portions and then use it in a variety of dishes, while others carefully separate the chicken legs and cut out the breast, further freeing it from the skin. Well, still others deliberately buy a whole chicken for baking, frying or grilling.

So, returning to the cut up carcass, it is worth noting that there is always a rather interesting and, on the other hand, useless (as many people think) part - the chicken back. As a rule, chicken backs consist of vertebral and rib bones, a small amount of meat, a fairly impressive portion of fat and chicken skin, as well as chicken tail. Of course, even a well-processed chicken carcass still contains offal (lungs, liver, kidneys and heart), which, after careful separation, can also be used for culinary purposes.

Today, in the past, you can find chicken backs both chilled and frozen. This is a fairly cheap product, as it is not particularly meaty, but according to experts, the unsurpassed taste and aroma of a dish prepared on its basis is guaranteed. The calorie content of chicken backs is about 319 kcal per 100 grams of chilled meat product.

Before you start preparing a dish from chicken backs, you should wash them thoroughly and then remove feathers and excess fat. Ideally, the skin should be completely clean, but it can also be safely removed, although the fat that is melted into it is quite tasty, so many housewives leave it.

You can prepare not only rich broths from chicken backs, which can later become the basis for all kinds of first courses, but also other delicious dishes. For example, chicken backs in a spicy marinade, which are baked in a grill or convection oven, are especially popular. They turn out aromatic, crispy and crispy, in a word, very tasty.

The calorie content of chicken backs is quite high, but this is directly related to the fact that this product contains quite a lot of chicken skin, which is characterized by high fat content. Therefore, we can say that it is not recommended to eat chicken backs very often, since all products whose fat content is at a fairly high level can harm some organs and systems in the human body.

The nutritional value

• Water 58.1 g
• Ash 0.64 g
• SFA - Saturated fatty acids 8.34 g
• Cholesterol 79 mg

Vitamins

Macronutrients

Microelements

What can you make from chicken backs besides soup?

if there are a lot of backs and you have a lot of time, remove the boiled backs from the broth, peel off all the meat, grind through a meat grinder, add onions, cheese, raw eggs, spices and salt - you will get an excellent “spread” for hot sandwiches. I do this

Sauce with potatoes and any vegetables...

What a “delicacy”)) I didn’t even know what it was and what it was eaten with) ) Now I know)) ) This is also meat, in principle. It is cooked like meat. And stewed and baked. So. what - Google it!))

Alternatively, you can cook jellied meat…. can be stewed with vegetables...

Bouillon. There's very little meat there. Only suitable for decoctions and broths!

chop into pieces, fry with onions and carrots, you can add tomato, then a little flour for thickness, add water, salt, pepper and simmer over low heat, you get an excellent gravy for potatoes and pasta.

I'm making pilaf. Everything is stewed with spices, I peel everything and add rice. Also an option.

I never take them. They cost a little less than chicken, but there is nothing to eat and they are very fatty.

Stew cabbage, potatoes, cook stew

I suggest adding bouillon cubes to all the tips. Cook a rich broth with onions and carrots, roots (without bay leaf and pepper). Freeze in an ice cube container or simply in a plastic bag with pieces of meat. Use anytime for soups or vegetable stews. risotto,…

Just fry them in oil and chew them for pleasure.

Thrifty housewife: five dishes from one whole chicken

Our columnist Alena Spirina skillfully cut up the chicken and prepared 5 full meals from it. And something else as a bonus.

“A bad housewife who cannot cook nine dishes from one chicken!” Five dishes that can feed a family of two adults were easy for me. You can probably get nine if you really need it, especially if the chicken comes with giblets.

You should start with a thoughtful cut of a chicken carcass weighing about 2 kg.

The first thing I do is take kitchen scissors, cut out the backbone and cut it in half. I use scissors to cut off the wings. Now, using a knife, I separate the breast fillet from the keel bone, then cut off the legs. I cut each leg into two parts: the leg and the drumstick. Using a small knife, I cut out the bone from the leg and remove the skin from all parts.

What do I get as a result of this cutting? Two breasts, two legs, two drumsticks, as well as wings, a ridge with an adjacent neck and tail, a skeleton, bones and skin.

It’s natural to make broth from the backbone, wings, all the bones and substandard pieces. Both shins will also go into it. I don’t take the skin; anyway, it won’t provide anything but fat to the broth. You can cook any soup with broth, but I like just chicken broth with profiteroles. Not consommé, of course, but still delicious!

Chicken broth with buckwheat profiteroles

It was no coincidence that the drumsticks ended up in the broth: it’s still impossible to prepare a separate dish of two pieces, but to remove the meat from them and add them to the salad - why not? Or in a casserole with vegetables. A great way, by the way, to use any vegetables left in the refrigerator (and even in the freezer) in small quantities.

Chicken crumble with vegetables

Can one chicken breast feed two adults? Quite, especially if there is rice as a side dish. That is, rice is the basis, and meat is a flavoring additive. You may have to buy oyster and fish sauce especially for this dish, but firstly, they store well, and secondly, they will come in handy more than once.

I suggest making a sauté from the second breast fillet. Now, in the fall, there are peaches and meaty sweet peppers, and they go well with each other and with delicate white chicken meat. Peaches can be replaced with nectarine or omitted altogether if, in your opinion, the fruit does not go well with meat. Just take another pepper.

Sauteed chicken breast with peach and sweet pepper

I have two more skinless and boneless chicken legs at my disposal. They can be stewed like a stew, or cut into small pieces, threaded onto wooden skewers and fried in a pan or baked in the oven. By the way, fish sauce is useful for the glaze.

Chicken skewers in sticky glaze

Concerned with a healthy diet, we try to reduce the amount of animal fats in the diet. And the skin is the fattest part of the chicken. But we won't throw it away! Because it makes wonderful chicken lard, which you can use to fry chicken or meat, add it to the dough and simply spread it on a slice of toasted bread. And what a wonderful chicken liver pate made with melted chicken fat!

And a bonus – crispy cracklings. Season them with hot peppers or herbs and eat them plain or add crunch to a salad or sandwich. There was no fat left in them, it was all melted away!

Approximately 1,700 rubles were spent on the purchase of products for preparing all the listed dishes.

Calories in cooked chicken back. Chemical composition and nutritional value.

Nutritional value and chemical composition of "cooked chicken back".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of cooked chicken back is 258 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.