Chicken necks are a flavorful, collagen-rich cut often overlooked but deeply valued in traditional cooking. Though small and bony, they pack a punch when it comes to building rich stocks, broths, and soups. With their high connective tissue content, chicken necks are also great for slow cooking and roasting, where they release deep flavor and gelatin.
Directions:
Prep: Rinse and pat dry. No major trimming is usually needed.
Season (optional): For roasting or frying, toss in oil and season with salt, pepper, or herbs.
Cooking Methods:
Broth or Stock: Simmer necks with water, onions, carrots, celery, garlic, and herbs for 6–12 hours. The result is a rich, gelatinous broth ideal for sipping, cooking grains, or using as soup base.
Roasting: Roast at 400°F for 30–40 minutes until golden and crispy. The meat can be pulled off and eaten as a snack or added to dishes.
Slow Cooked: Add to stews or braises for depth and extra collagen.
Fried or Grilled: In some cuisines, necks are seasoned and cooked until crispy, then eaten as a snack—great for those who don’t mind eating around bones.
Pet Use: Boiled or dehydrated, chicken necks make nutritious, chewable treats for dogs.
Ways to Use Chicken Necks:
Bone Broth Base: Perfect for gut-healing, protein-rich broth with a silky mouthfeel.
Flavor Booster: Toss a few into soups or sauces to enrich flavor and body.
Rustic Snack: Roast with simple seasoning and serve as a crispy, old-school snack.
Pet Treats: Cook or dry into high-protein, single-ingredient dog chews.
Chicken necks are a humble, hard-working cut that transforms simple dishes into nutrient-dense, comforting meals.
