Poultry
Frame
Chicken frame is another name for the carcass after primary cuts are removed—ideal raw material for stock. Butchers sell frames cheaply when fabricating boneless meat for retail. Roast or simmer frames with aromatics; strain and reduce for jus or leave light for soup. Buy frames when whole birds are pricey but stock quality still matters. Freeze until you have a full pot load. One of the best values in the poultry case.
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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 14.3 g
- Saturated Fat 5.72 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.86 g
- Cholesterol 90.1 mg
- Sodium 72.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.3 g
- Energy 260 kcal
- Water 49.3 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.72 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.86 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.8 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 601 mg
- Major Minerals 599 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.8 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Butcher shops sold frames to soup-focused customers after boneless fabrication.
Restaurant prep kitchens ran continuous stock on daily frames.
Thrifty home cooks learned frames make stock equal to whole-bird carcasses.