CHICKEN NECKS

Chicken necks are a versatile and economical cut of poultry that delivers rich, deep flavor to countless dishes across various culinary traditions. These bony pieces consist of the neck portion of the chicken, containing small amounts of meat along with bones, skin, and cartilage that break down beautifully during cooking to create incredibly flavorful broths and stocks. In many cultures, chicken necks are prized for their ability to add substantial depth to soups, stews, and gravies. They're particularly popular in Southern American cuisine, where they're often braised with vegetables and seasonings, and in Caribbean cooking, where they're used in hearty one-pot meals. Asian cuisines also embrace chicken necks in slow-cooked dishes and noodle soups. The bones and cartilage contain natural collagen that transforms into gelatin when cooked slowly, creating a rich, silky mouthfeel that enhances any dish. For best results, chicken necks benefit from long, slow cooking methods like braising, stewing, or simmering. They make an excellent base for homemade chicken stock when combined with aromatic vegetables like onions, carrots, and celery. Try browning them first in a heavy pot to develop deeper flavor before adding liquids. Chicken necks also work wonderfully in pressure cookers, where the high heat and steam quickly break down the tough connective tissues. Season generously with herbs like thyme, bay leaves, or rosemary to complement their naturally savory taste.