Originally Posted by Andy M.
The backbone of the chicken.
When you cut a chicken in half, you usually cut along both sides of the backbone then cut through the middle of the breast to get two half chickens.
The backbone, neck, wingtips, heart and gizzard can be used to make a flavorful stock.
Andy, I think that's only part of it! As a kid, my aunts taught me to cut the chicken into 10 pieces, and one of those was !!! The BACK!!! It includes the lower part of the back of the chicken, including the tail and extends up about half way -- i.e., the top of the thigh. There's a place there where the backbone breaks very easily. Also included in the piece of chicken known as "the back" are the supremes... maybe the two best bites on the whole bird.
Wish I had a picture of the piece to show you. To this day, I still cut chicken up with 10 pieces.