Poultry
Back
Chicken back is the spine and rib section left after removing breast and leg quarters—meaty enough for stock and thrifty stews, with skin and bones that build body. Simmer with aromatics for stock, or roast first for deeper flavour. Pick residual meat for soups after cooking.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.88 g
- Cholesterol 85.5 mg
- Sodium 72.7 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 23 g
- Water 67.3 g
- Energy 171 kcal
- Water 67.3 g
- Carbohydrates 0.99 g
- Sugars 0.51 g
- Protein 23 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.88 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.13 mg
- Vitamin B5 — Pantothenic Acid 1.13 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 368 mg
- Major Minerals 367 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.13 · vitamin-b5-pantothenic-acid: 1.13 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Back of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Industrial poultry packing standardised named chicken parts for retail.
Boneless convenience cuts expanded home and food-service use.
Heritage and free-range birds renewed interest in bone-in flavourful joints.