Chicken necks are often overlooked, but they are a flavorful and affordable cut that can be transformed into delicious dishes. Whether you want a tender stew, a crispy snack, or a rich broth, chicken necks offer versatility and taste. Here’s a friendly, easy-to-follow guide on how to cook chicken necks that will make you want to try them today!
Why Cook Chicken Necks?
Chicken necks are packed with flavor and have a unique texture that absorbs spices and herbs beautifully. They are perfect for slow cooking, frying, or making broth. Plus, they’re budget-friendly and can be turned into hearty meals or tasty snacks.
Preparing Chicken Necks: The Basics
Before cooking, rinse the chicken necks under cold water and pat them dry. This step ensures you start with clean meat ready for seasoning and cooking.
Method 1: Slow Simmered Chicken Neck Stew
This method brings out tender, juicy meat and rich flavors through slow cooking.
Ingredients
– 2 lbs chicken necks
– 2 tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 2 celery stalks, diced
– 1 bell pepper, chopped
– 1 cup chopped tomatoes
– 1 cup chicken broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley (optional)
Directions
- Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
- Brown the chicken necks on all sides, about 8 minutes, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and soft.
- Add carrots, celery, and bell pepper; cook for 5 minutes.
- Stir in tomatoes and cook for another minute.
- Season with salt, pepper, thyme, rosemary, and add the bay leaf.
- Return chicken necks to the pot and pour in chicken broth, ensuring the necks are mostly covered.
- Reduce heat to low, cover, and simmer for 90 minutes until the meat is tender.
- Remove the bay leaf, garnish with parsley, and serve with rice or mashed potatoes.
This slow simmering method produces tender, flavorful chicken necks perfect for a comforting meal.
Method 2: Crispy Fried Chicken Necks
For a crunchy, snackable treat, frying is the way to go.
Ingredients
– 2 lbs chicken necks
– 1 cup buttermilk (or milk with vinegar)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– ½ tsp black pepper
– 1 cup breadcrumbs
– Vegetable oil for frying
Directions
- Marinate chicken necks in buttermilk for at least 1 hour or overnight for best flavor.
- Mix flour with paprika, garlic powder, onion powder, salt, and pepper in one bowl. Place breadcrumbs in another bowl.
- Remove necks from marinade, dredge in flour mixture, dip back in buttermilk, then coat with breadcrumbs.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry chicken necks in batches for 5-7 minutes on each side until golden brown and crispy.
- Drain on paper towels and serve hot as a snack or appetizer.
This recipe yields irresistibly crispy chicken necks that are juicy inside and perfect for gatherings or cozy nights.
Method 3: Pan-Fried and Stewed Chicken Necks
A quick and tasty way to enjoy chicken necks with vegetables.
Ingredients
– 1 kg chicken necks
– 3 garlic cloves
– 3 onions
– 3 carrots
– 2 tomatoes
– 5 tbsp tomato paste
– 1 glass water
– 5 tbsp sunflower oil
– Salt and black pepper to taste
Directions
- Season washed necks with salt and pepper.
- Fry in heated oil until golden crust forms.
- In a separate pan, sauté onions until soft and light brown.
- Add carrots, garlic, tomatoes, and tomato paste; simmer until vegetables are tender.
- Combine the vegetable mixture with the fried necks, add water, reduce heat, and simmer until moisture evaporates.
- Serve hot with the aromatic vegetables.
This method gives you juicy, flavorful chicken necks with a rich vegetable accompaniment.
Tips for Cooking Chicken Necks
– Low and slow is best: Simmering chicken necks gently for a long time makes them tender and flavorful.
– Experiment with herbs: Rosemary, thyme, and garlic are classic choices, but you can try ginger and lemongrass for an Asian twist or smoked paprika and cayenne for a smoky kick.
– Try a slow cooker: Brown the ingredients first, then slow cook on high for 3-4 hours until the meat falls off the bone.
Chicken necks are a hidden gem in the kitchen. Whether you slow cook them into a stew, fry them crispy, or make a rich broth, they offer a delicious and economical way to enjoy chicken in a new form. Give these recipes a try and discover your favorite way to cook chicken necks!