Claire Thompson
There are several reasons why one might remove the back of a chicken. One reason could be to cook the chicken more evenly. This technique is called spatchcocking, where the backbone is removed and the chicken is flattened before cooking. Spatchcocking allows for even cooking and helps avoid undercooked or overcooked spots. Removing the chicken's back can also be done to access the pockets of meat on the chicken's back, known as the oysters, considered a tasty treat by some. In addition, the chicken's back, or carcass, can be used to make chicken stock, providing additional flavour and nutritional value to soups and stews. Finally, placing a chick on its back can calm it, but this is not recommended as it is an unnatural position and can lead to trauma or death.
Characteristics of removing the back of a chicken
| Characteristics | Values |
|---|---|
| Cooking method | Spatchcocking |
| Reason | To cook chicken evenly |
| Tools | Sharp sheers, sharp knife |
| Technique | Cut close to the bone, avoiding cutting meat or bone; push meat away from bone as you cut |
| Backbone use | Can be used to make chicken stock |
| Chicken state | Flipped over, skin covering legs, pressed down on breastbone, wings tucked |
| Seasoning | Seasoned to preference |
| Cooking method | Baked, roasted, or other preferred methods |
| Chickens on their back | Can aspirate crop contents, leading to death; may be a result of sickness or vitamin deficiency |
| Chicken backs | Rich in flavor due to high bone-to-meat ratio, nutritious, affordable |
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What You'll Learn
To cook it evenly
Cooking a chicken evenly can be challenging. Removing the backbone and flattening the chicken, a technique known as spatchcocking, can help with this.
To spatchcock a chicken, you need to remove the backbone. You can use sharp shears or a sharp knife to do this. Start by cutting on one side of the backbone, being careful not to cut into the bone itself or remove too much meat. Push the meat away from the bone as you cut, and always cut away from yourself. Once you have cut through one side, repeat the process on the other side. After removing the backbone, you can use it to make chicken stock.
Next, flip the chicken over and ensure the skin covers the legs. Gently press down on the breastbone to flatten the chicken, being careful not to press too hard. You may need to press down a few times to get it completely flat. Finally, tuck the wings under themselves to prevent burning, as there is less meat in that area.
At this point, your chicken is ready to be seasoned and cooked using your preferred method. Spatchcocking helps the chicken cook more evenly, resulting in a perfectly cooked meal.
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To use the backbone for stock
Spatchcocking is a technique where you remove the backbone from a chicken and flatten it out before cooking. This allows for more even cooking throughout the bird. The backbone can be removed using sharp shears or a knife, being careful not to cut into the bone or remove too much meat. Once the backbone is removed, it can be used to make chicken stock, providing a good source of collagen, protein, iron, and vitamins.
Chicken backs, also known as the carcass, include the backbone, ribs, and attached meat, creating a high bone-to-meat ratio that is perfect for adding flavour to soups, stews, and sauces. The collagen in chicken backs promotes joint health, skin elasticity, and gut health. They are also an affordable option for those looking for a nutritious meal without breaking the bank.
When cooking a whole chicken, there are two little pockets of meat in the upper centre of the back, on either side of the backbone, that are particularly tasty. These are known as the "oysters" in butchery and are often sought after by those in the know.
Making stock from the backbone is a simple process. Place the backbone in a slow cooker or crockpot with water and any desired vegetables, such as carrots, celery, or onions. Simmer for several hours to create a rich, flavourful broth. This stock can then be used as a base for soups, stews, or sauces, adding both flavour and nutrients to your dishes.
By utilising the backbone for stock, you not only reduce waste but also create a delicious and nutritious addition to your meals.
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To calm chicks
While some people find that placing chicks on their backs can calm them, this is not a natural position for the chicks, and it is unsafe. When placed on their backs, the chick's air sacs, which inflate and deflate as air passes through, are compressed by the weight of the chick's organs, making it difficult for the chick to breathe. This can lead to aspiration, where food or water is aspirated from the crop into the lungs, causing the chick to die within minutes.
Instead, here are some safe ways to calm chicks:
Bonding and Socialising
Chicks are social beings and flock animals that don't do well in isolation. They need to bond with you before they are okay with being handled, and this can be achieved by spending lots of time with them. Always talk to them gently and sit next to them or their brooder. Studies have shown that chickens recover more quickly from stressful situations when in the company of friends, so consider bringing your injured or stressed chick inside for a few days while it heals.
Creating a Relaxing Environment
Chickens enjoy spending time with each other and often with people, too. They are naturally curious and inventive, so you can enrich their lives by providing entertainment, such as veggie piñatas, climbing structures, and swings. You can also create a relaxing environment for your chicks by adding a bowl of lavender or using an essential oil burner.
Hypnosis
If you want to calm a high-strung bird, you can try the oscillating finger method or sternum stroke method. Place the chicken on its side with a wing under its body and hold it down gently with one hand, ensuring its head is flat on the table. Then, with your other hand, move your finger back and forth in front of the bird's beak, without touching it. Alternatively, you can lay the chicken on its back and lightly massage its sternum with your thumb and index finger slightly spread out. However, be careful as this position may induce a trance-like state, and there is a risk of regurgitation and aspiration.
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To avoid chicks aspirating crop contents
It is unsafe to hold chicks on their backs. While they may appear calm, this is a fear response they cannot control. It is an involuntary reaction that may help them evade predators. Holding chicks in this position may lead to trauma or death. When a chick is on its back, food or water may come out of its crop and be aspirated into its lungs, causing death within a couple of minutes. Sick or weakened chicks are at an increased risk of aspirating crop contents.
Chicks have air sacs in their bodies that slowly develop as they grow. These air sacs grow into the vertebrae as the chick matures. A newborn chick does not have air sacs connected to its bones, which may hinder breathing when it is on its back. However, this has not been confirmed, and some people have shared that their chicks slept on their backs and turned out fine.
If you find a chick on its back, gently roll it upright. To bond with your chicks, understand that you are a strange animal to them, and they would never be picked up by another animal in nature. This is why they run away when you try to pet them.
It is also not okay to hold mature chickens on their backs. They are at risk of aspirating crop contents during an exam or treatment, which can lead to death.
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To access the 'oysters' — the little pockets of meat on the chicken's back
Removing the backbone from a chicken is a technique called spatchcocking. Spatchcocking a chicken allows for more even cooking throughout the bird. However, this technique is not the focus of this query. Instead, we will focus on the little pockets of meat found on the back of a chicken, known as oysters, and why you might want to access them.
The oysters are located in the upper center of the chicken's back, on either side of the backbone. They are considered a delicacy, with a rich flavor and are highly sought-after by those in the know. The French refer to them as "sot-l'y-laisse," which translates to "the fool leaves it there," indicating that only a fool would leave such a tasty morsel uneaten.
To access the oysters, one must remove the backbone, as it is attached to these pockets of meat. This can be done with sharp shears or a sharp knife, being careful not to cut into the bone or remove too much meat. Once the backbone is removed, the oysters can be easily popped out.
Some people choose to eat the oysters on their own as a special treat, while others may use them in recipes such as ravioli or scooping them out after a meal to enjoy as a post-dinner treat. The high bone-to-meat ratio of chicken backs makes them excellent for adding flavor to soups, stews, and sauces, and they are also a good source of collagen, protein, iron, and vitamins.
In summary, removing the back from a chicken allows access to the oysters, which are delicious and nutritious pockets of meat. They can be enjoyed on their own or used to enhance other dishes, making the most of the whole chicken and minimizing waste.
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