Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Chicken ribs


  • Please log in to reply
19 replies to this topic

#1 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 30 April 2012 - 01:37 AM

Recently, we've discovered a cut of chicken call chicken ribs. Here are some pics (raw and cooked) for those not familiar with this cut: http://3hungrytummie...icken-ribs.html

It's becoming one of our favorite cuts of chicken! I am one who likes meat with skin and bone on. This cut has both. It also quite meaty. It's white meat but doesn't dry out. 10 minutes in a marinate of your choice, coat with panko or naked, baked in oven for about 15 minutes and it's done. It's juicy without the need to brine.

These chicken ribs are inexpensive and great for quick weekday meals. Therefore, we're having them once a week or every other week. I like the ways I'm been preparing them but I can see us getting tired of the current preparations soon. So, anyone got some good chicken rib recipes to share?

#2 ChrisTaylor

ChrisTaylor
  • host
  • 2,026 posts
  • Location:Melbourne

Posted 30 April 2012 - 01:40 AM

Why not adapt David Chang's wing recipe? You could do all the advance prep on Sunday or something and then just saute them on Monday night, say.

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#3 Shalmanese

Shalmanese
  • participating member
  • 3,442 posts
  • Location:San Francisco

Posted 30 April 2012 - 02:37 AM

Recently, we've discovered a cut of chicken call chicken ribs. Here are some pics (raw and cooked) for those not familiar with this cut: http://3hungrytummie...icken-ribs.html

It's becoming one of our favorite cuts of chicken! I am one who likes meat with skin and bone on. This cut has both. It also quite meaty. It's white meat but doesn't dry out. 10 minutes in a marinate of your choice, coat with panko or naked, baked in oven for about 15 minutes and it's done. It's juicy without the need to brine.

These chicken ribs are inexpensive and great for quick weekday meals. Therefore, we're having them once a week or every other week. I like the ways I'm been preparing them but I can see us getting tired of the current preparations soon. So, anyone got some good chicken rib recipes to share?


It's hard to tell from the blog post, where does this cut come from and how many would you get if you butchered a whole chicken?
PS: I am a guy.

#4 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 30 April 2012 - 02:51 AM

I imagine there is only 2 pieces in a chicken. Where is it exactly, I'm not so sure.

#5 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 30 April 2012 - 02:54 AM

Nice looking blog, 3HungryTummies!

Like Shalmaese, I can't figure out what the cut is. Chicken backs? Not if they're meaty.
We love chicken thighs in our house, more flavor & juicer. I bet the lemon chicken would work very nicely on chicken thighs.

#6 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 30 April 2012 - 03:02 AM

Nice looking blog, 3HungryTummies!


It's not my blog - sorry, I should have made it more clear.... It isn't easy finding pictures of chicken ribs and that was where I managed to find a few pics....

#7 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,099 posts
  • Location:Oakville, Ontario, Canada

Posted 30 April 2012 - 04:58 AM

My link

Is is the piece indicated in this illustration as "rib"?
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#8 ChrisZ

ChrisZ
  • participating member
  • 417 posts
  • Location:Sydney

Posted 30 April 2012 - 04:59 AM

Yeah, the simple way to describe a chicken sparerib is that it's half the wishbone. So the meat on them is high quality, and you would get 2 per chicken.

Marinated chicken wings & spareribs cooked on the bbq are one of my guilty pleasures - so cheap, so delicious.

#9 Shalmanese

Shalmanese
  • participating member
  • 3,442 posts
  • Location:San Francisco

Posted 30 April 2012 - 04:45 PM

Seems like a weird cut, if you butcher them that way, you lose two saleable breasts. Perhaps they're a byproduct of ground white chicken meat? When you say they're inexpensive, how much do they cost relative to breasts?
PS: I am a guy.

#10 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 01 May 2012 - 12:52 AM

Chicken ribs are about $3-$4/lb. I don't buy breast meat much, but I think they are more expensive than chicken ribs, but not sure by how much.

#11 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 01 May 2012 - 01:54 AM

Seems like a weird cut, if you butcher them that way, you lose two saleable breasts. Perhaps they're a byproduct of ground white chicken meat? When you say they're inexpensive, how much do they cost relative to breasts?


Have to agree. That is a strange cut unless the breast is being used for something else.

Some investigating turned up this: My link
And I have a message in to David Brown to ask how this cut came to be.

#12 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 01 May 2012 - 02:55 AM

The ones I buy doesn't look like the ones David Brown is referring to in the video....

#13 rotuts

rotuts
  • participating member
  • 5,403 posts
  • Location:Boston MA

Posted 01 May 2012 - 04:27 AM

how about a picture of the 'ribs' you get. Yest. I though some of the meat looked like it came from the back below the ribs themselves but there is not enough meat there as pointed out before me.

dont's know the exchange rate, but they sound expensive: skinless/boneless Ck.Br. go for $1.77 a pound here on sale, and whole chickens $.99 or less.

Ill have to ask the butchers when they cut out those sale ckbr what happens to the meat on the wish-bone.

#14 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 01 May 2012 - 04:37 AM

Australia food prices are generally higher than the US. For some reason, chicken here is quite expensive as compare to other types of meat. I can get steaks (good ones) at the same price as chicken.

I've been searching for pics of chicken ribs online and haven't had much luck finding good ones. I'll have to take some pics the next time I get them from the market.

#15 rotuts

rotuts
  • participating member
  • 5,403 posts
  • Location:Boston MA

Posted 01 May 2012 - 05:05 AM

very interesting. Steak=Chicken. Not around here!

also, ask the butcher about them. Looking forward to that pic.

#16 weinoo

weinoo
  • eGullet Society staff emeritus
  • 6,443 posts
  • Location:NYC

Posted 01 May 2012 - 05:10 AM


Seems like a weird cut, if you butcher them that way, you lose two saleable breasts. Perhaps they're a byproduct of ground white chicken meat? When you say they're inexpensive, how much do they cost relative to breasts?


Have to agree. That is a strange cut unless the breast is being used for something else.

Some investigating turned up this: My link
And I have a message in to David Brown to ask how this cut came to be.

That definitely does not look like the "ribs" shown above.

And if you're gonna cut your chicken across the bone like that, make sure you don't use a fancy Japanese knife all sharpened up.

In Chinatown, you rarely see ground chicken for sale, so I doubt they're cutting out a rib from each breast and then grinding the rest. I'm going to take one for the team and walk over today to see what I can see.
Mitch Weinstein aka "weinoo"
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#17 rotuts

rotuts
  • participating member
  • 5,403 posts
  • Location:Boston MA

Posted 01 May 2012 - 05:27 AM

look at the 4th picture down on the original ref.

you see some ribs in the back of the picture, then that meaty piece in the front.

thats the money shot. Print it up and take it to Chinatown.

what a curiosity.

and BTW if really good steak = cost of chicken, consider Chicken fried Steak !

#18 PopsicleToze

PopsicleToze
  • participating member
  • 944 posts

Posted 01 May 2012 - 07:54 AM

This site talked about Korean chicken ribs, and they didn't know why it was called chicken ribs either but said it was the whole chicken cut into pieces.

Truth is that this dish is not really about ribs. Entire chicken in pieces is put into the dish. Why then is it called chicken rib? I could not figure it out. Maybe some other seoulite or korean can help.

Korean Dak-galbi(chicken ribs) is cooked instantly over big steel plate. Chicken, vegetables, Ddeok(rice cake), sweet potato, and most importantly big chunk of pepper paste is mixed up and fried on the plate.

Chooncheon, the lake city of Gangwon province is really famous for this dish. However chicken ribs(giggle) restaurant can be found thoughout korea.


Here is the site with pictures of the dish.

Edited by PopsicleToze, 01 May 2012 - 07:55 AM.


#19 PopsicleToze

PopsicleToze
  • participating member
  • 944 posts

Posted 01 May 2012 - 07:58 AM

Further down in the same blog it explains the origin of the name 'chicken ribs'

EDIT, 2010.8.18]
춘천지역에서의 닭갈비 발생에 대하여 조사한 결과 1959년 지금의
중앙로2가 18번지(현 삼성생명 주차장과 주차장 옆 삼성생명 현관 계단 사이,
그 당시에는 버스터미널로 사용되었으며, 인근에 있는 현 중앙로2가 11번지
조흥은행은 강원합승종점으로 사용됨)에서 판자로 지은 조그만 장소에서
돼지고기등으로 영업을 하던 김영석(金永錫)씨가 1960년 4.19가 일어나던해 어느날
돼지고기 구하기 어려워 닭 2마리를 사가지고 와서 닭을 토막내어 돼지갈비처럼
만들어 보아야 하겠다고 하여, 하루종일 연구끝에 닭을 돼지갈비처럼 발려서
닭갈비를 만들었으며, 이것을 양념하여 12시간 재워서 팔기 시작한 것이
춘천닭갈비가 만들어진 유래로 확인,확정 발표되었다 .

Can you read the above? I did little searching and found out that origin of chicken rib dish.
Some restaurant owner could not secure enough pork ribs to sell, so he decided to use chicken instead in 1960. 1960 is the year of 419 revolution. So, it is not really about the chicken rib as the literal translation of the name indicates. Chicken was substitute for pork therefore replacing the word 'pork' to 'chicken' while cooking recipe remains same. ok?



#20 annachan

annachan
  • participating member
  • 1,133 posts
  • Location:Melbourne, Australia

Posted 05 May 2012 - 07:05 PM

I asked the guy when I was at the market today. He said the chicken rib is the piece located in the back of the wing. I don't really cut up whole chicken myself so I'm still a little confuse about where exactly he meant.

But here's a picture of them I got from the market.

Attached Images

  • IMG_1462-smaller.jpg

Edited by annachan, 05 May 2012 - 07:14 PM.