10 Mouthwatering Chicken Neck Recipes You Need To Try

Chicken necks, often overlooked in culinary circles, are a hidden gem that offer rich flavors and remarkable versatility. In various global cuisines, these tender morsels are transformed into delectable dishes that tantalize the taste buds. From spicy grilled preparations to savory stews, chicken necks can be the star of numerous mouthwatering recipes. In this collection, we’ve curated ten irresistible chicken neck recipes that you simply must try, each showcasing unique flavors and cooking techniques. Whether you’re a seasoned chef or a home cook looking to explore new ingredients, these recipes will inspire you to appreciate the culinary potential of chicken necks.

1. Spicy Grilled Chicken Necks

Ingredients Needed

List of spices and herbs for marination:

• Chicken Necks: Approximately 1 kilogram, cleaned and patted dry.
• Marinade:
  • Garlic: 4 cloves, minced.
  • Ginger: 1 tablespoon, grated.
  • Soy Sauce: 2 tablespoons.
  • Lemon or Calamansi Juice: 2 tablespoons.
  • Ground Black Pepper: 1 teaspoon.
  • Paprika: 1 teaspoon.
  • Cayenne Pepper or Chili Flakes: 1 teaspoon (adjust to taste).
  • Brown Sugar or Honey: 1 teaspoon.
  • Olive Oil: 2 tablespoons.

Recommended accompaniments:

• Fresh Herbs: Chopped cilantro or parsley for garnish.
• Lemon or Lime Wedges: For added zest when serving.
• Dipping Sauce: A tangy yogurt-based dip or spicy aioli complements the flavors well.

Step-by-Step Preparation

Marinating process:

1. Prepare the Chicken Necks: Ensure are thoroughly cleaned, removing any residual glands or unwanted parts. Pat them dry with paper towels to allow the marinade to adhere better.
2. Mix the Marinade: In a large mixing bowl, combine the minced garlic, grated ginger, soy sauce, lemon or calamansi juice, ground black pepper, paprika, cayenne pepper or chili flakes, brown sugar or honey, and olive oil. Stir until the mixture is well-blended.
3. Marinate the Chicken Necks: Add to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours; for optimal flavor infusion, marinate overnight.

Grilling instructions for optimal flavor:

1. Preheat the Grill: Set your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and have a light coating of ash.
2. Prepare the Grill Grate: Lightly oil the grill grate to prevent the chicken necks from sticking.
3. Grill the Chicken Necks: Place the marinated on the preheated grill. Cook for approximately 8-10 minutes on each side, or until they are browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
4. Baste Occasionally: While grilling, occasionally baste the chicken necks with any remaining marinade to enhance moisture and flavor.

Serving Suggestions

Ideal side dishes and presentation tips:

• Side Dishes:
  • Grilled Vegetables: Bell peppers, zucchini, and red onions grilled alongside the chicken necks make for a colorful and nutritious accompaniment.
  • Corn Salsa: A fresh corn salsa adds a sweet and tangy contrast to the spicy chicken necks.
  • Rice Pilaf or Couscous: These grains can help balance the spiciness and provide a hearty base for the meal.
• Presentation Tips:
  • Platter Arrangement: Arrange the grilled chicken necks on a large platter, garnished with chopped fresh herbs and lemon or lime wedges.
  • Serving Utensils: Provide tongs or skewers for easy serving, especially if presenting at a gathering or barbecue.
  • Accompaniments: Place small bowls of dipping sauces around the platter to encourage guests to customize their flavors.

2. Slow-Cooked Chicken Neck Stew

Essential Ingredients

Vegetables and broths to enhance richness:

• Chicken Necks: Approximately 1 kilogram, cleaned and patted dry.
• Root Vegetables:
  • Carrots: 2 large, peeled and chopped.
  • Potatoes: 2 medium, peeled and diced.
  • Sweet Potatoes: 1 large, peeled and cubed.
• Aromatics:
  • Onion: 1 large, chopped.
  • Garlic: 4 cloves, minced.
  • Celery: 2 stalks, chopped.
• Broth:
  • Chicken Broth: 4 cups.
  • Vegetable Broth: 2 cups.

Spices for depth of flavor:

• Bay Leaves: 2.
• Thyme: 1 teaspoon, dried or 2 teaspoons fresh.
• Rosemary: 1 teaspoon, dried or 2 teaspoons fresh.
• Paprika: 1 teaspoon.
• Ground Black Pepper: 1 teaspoon.
• Salt: To taste.

Cooking Instructions

Browning the necks for added taste:

1. Sear the Chicken Necks: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken necks in batches, browning them on all sides. This process enhances the stew’s flavor by developing rich, caramelized notes.

Simmering techniques for tender meat:

2. Sauté Aromatics: In the same skillet, add the chopped onion, garlic, and celery. Sauté over medium heat until softened and translucent, about 5 minutes.
3. Combine Ingredients: Transfer the browned chicken necks and sautéed aromatics to a slow cooker. Add the chopped carrots, potatoes, sweet potatoes, bay leaves, thyme, rosemary, paprika, black pepper, and salt.
4. Add Broths: Pour in the chicken and vegetable broths, ensuring the ingredients are submerged.
5. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken necks are tender and the vegetables are cooked through.
6. Final Adjustments: Before serving, taste and adjust seasoning with additional salt and pepper if needed.

Nutritional Benefits

Health advantages of slow-cooked meals:

• Enhanced Nutrient Absorption: Slow cooking allows for the gradual extraction of nutrients from bones and vegetables, resulting in a rich, flavorful broth that is easy to digest and absorb.
• Collagen-Rich Broth: The slow cooking process breaks down collagen from the chicken necks into gelatin, which supports joint health, skin elasticity, and gut health.

Specific nutrients found in chicken necks:

• Protein: Chicken necks are a good source of protein, essential for muscle repair and growth.
• Minerals: They provide important minerals such as calcium and phosphorus, which are vital for bone health.
• Vitamins: Chicken necks contain B vitamins, including niacin and riboflavin, which play a role in energy metabolism.

3. Crispy Fried Chicken Necks

Ingredient List

Breading components for a crispy texture:

• Chicken Necks: Approximately 1 kilogram, cleaned and patted dry.
• Buttermilk: 1 cup, for marinating.
• Egg: 1, beaten, to help the breading adhere.
• Self-Rising Flour: 2 cups, for a light and airy crust.
• Cornstarch: 1/2 cup, to enhance crispiness.

Seasonings to elevate flavor:

• Salt: To taste.
• Black Pepper: 1 teaspoon.
• Paprika: 1 teaspoon, for a subtle smokiness.
• Garlic Powder: 1 teaspoon.
• Onion Powder: 1 teaspoon.
• Cayenne Pepper: 1/2 teaspoon, for a hint of heat.
• Dried Oregano: 1 teaspoon.
• Dried Thyme: 1 teaspoon.

Frying Process

Temperature control for perfect crispiness:

1. Marinate the Chicken Necks: Place the cleaned in a bowl, pour the buttermilk over them, and let them marinate for at least 1 hour in the refrigerator. This step tenderizes the meat and enhances flavor.
2. Prepare the Breading: In a large bowl, combine the self-rising flour, cornstarch, and all the seasonings. Mix very well to make certain even distribution of flavors
3. Heat the Oil: In a deep fryer or large, heavy-bottomed pot, warmth vegetable oil to 350°F (175°C).. Maintaining the correct temperature is crucial for achieving a crispy exterior without overcooking the meat.
4. Coat the Chicken Necks: Remove the marinated chicken necks from the buttermilk, allowing any excess to drip off. Dredge them thoroughly in the prepared breading mixture, pressing gently to ensure an even coat.
5. Fry the Chicken Necks: Carefully lower the coated into the hot oil in batches, avoiding overcrowding. Fry for 5-7 minutes, or until golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
6. Drain and Serve: Remove the fried chicken necks and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.

Safety tips during frying:

• Monitor Oil Temperature: Use a thermometer to maintain the oil temperature between 325°F and 350°F (163°C to 175°C) to prevent sogginess or burning.
• Avoid Overcrowding: Fry in small batches to ensure even cooking and prevent oil temperature drops.
• Use a Deep Fryer or Heavy Pot: A deep fryer or heavy-bottomed pot helps maintain consistent oil temperature and reduces the risk of oil splatter.
• Keep a Lid Nearby: In case of oil splatter or fire, have a lid or fire extinguisher rated for grease fires within reach.

Dipping Sauces

Homemade sauces to complement the dish:

1. Honey Mustard Sauce: A sweet and tangy blend of honey, Dijon mustard, and a touch of mayonnaise.
2. Spicy Sriracha Mayo: A creamy sauce combining mayonnaise, Sriracha sauce, and a squeeze of lime juice for a spicy kick.
3. Garlic Parmesan Dip: A rich dip made with melted butter, minced garlic, grated Parmesan cheese, and fresh parsley.
4. Classic Ranch Dressing: A creamy and herby sauce made with buttermilk, mayonnaise, garlic, and fresh herbs.

Pairing suggestions for enhanced taste:

• Honey Mustard Sauce: Pairs well with the crispy chicken necks, offering a sweet contrast to the savory flavors.
• Spicy Sriracha Mayo: Provides a spicy and creamy element that complements the crunchiness of the fried chicken.
• Garlic Parmesan Dip: Enhances the savory profile of the chicken with its rich and cheesy flavor.
• Classic Ranch Dressing: Offers a cool and creamy balance to the heat and crispiness of the fried chicken.

4. Asian-Inspired Braised Chicken Necks

Key Ingredients

Soy sauce, ginger, and other Asian staples:

• Chicken Necks: Approximately 1 kilogram, cleaned and patted dry.
• Soy Sauce: 1/2 cup, for a rich umami flavor.
• Dark Soy Sauce: 2 tablespoons, to add depth and color.
• Rice Wine (Shaoxing Wine): 1/4 cup, for a subtle sweetness.
• Sesame Oil: 2 tablespoons, for a nutty aroma.
• Ginger: 2-inch piece, sliced thinly.
• Garlic: 4 cloves, smashed.
• Star Anise: 2, for a hint of licorice flavor.
• Cinnamon Stick: 1, to impart warmth.
• Dried Red Chilies: 2-3, for a touch of heat.
• Brown Sugar: 2 tablespoons, to balance the savory notes.
• Water or Chicken Broth: 4 cups, as the braising liquid.

Aromatics to infuse depth:

• Green Onions: 2, cut into 2-inch pieces.
• Coriander Roots: Optional, for an earthy flavor.
• Lemongrass: 1 stalk, bruised, for a citrusy undertone.

Braising Technique

Steps to achieve tender and flavorful meat:

1. Sear the Chicken Necks: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken necks in batches, browning them on all sides to develop a rich flavor.
2. Sauté Aromatics: Remove the chicken necks and set aside. In the same pot, add the sliced ginger, smashed garlic, star anise, cinnamon stick, dried red chilies, and lemongrass. Sauté for 2-3 minutes until fragrant.
3. Deglaze the Pot: Pour in the rice wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 1-2 minutes to cook off the alcohol.
4. Add Sauces and Sweetener: Stir in the soy sauces, brown sugar, and sesame oil, mixing well to combine.
5. Add Braising Liquid: Return the chicken necks to the pot. Add the water or chicken broth, ensuring the necks are submerged. Bring the mixture to a boil.
6. Simmer: Reduce the heat to low, cover, and let it braise for 1.5 to 2 hours, or until the chicken necks are tender and infused with the aromatic flavors.
7. Final Adjustments: Taste and adjust seasoning with additional soy sauce or sugar if needed.

Serving Ideas

Pairing with rice or noodles:

• Steamed Jasmine Rice: The fragrant rice complements the savory braised chicken necks, absorbing the rich sauce.
• Egg Noodles: Soft, chewy noodles serve as a hearty base, allowing the braised chicken and sauce to be the stars of the dish.
• Rice Vermicelli: Thin rice noodles that soak up the flavorful broth, offering a delicate texture.

Garnishing tips for visual appeal:

• Fresh Cilantro: Sprinkle chopped cilantro leaves over the dish for a burst of color and freshness.
• Sliced Red Chilies: Add thinly sliced red chilies for a pop of color and a hint of heat.
• Toasted Sesame Seeds: Lightly toasted sesame seeds can add a subtle crunch and enhance the nutty flavor.
• Green Onions: Finely chopped green onions provide a crisp texture and a mild onion flavor.

5. Oven-Baked Chicken Necks with Herbs

Necessary Ingredients

Selection of fresh herbs and spices:

• Chicken Necks: Approximately 1 kilogram, cleaned and patted dry.
• Fresh Herbs:
  • Rosemary: 2 sprigs, finely chopped.
  • Thyme: 2 sprigs, finely chopped.
  • Parsley: 2 tablespoons, chopped, for garnish.
• Garlic: 4 cloves, minced.
• Lemon: 1, zest and juice.
• Olive Oil: 3 tablespoons, for marinating and drizzling.
• Salt and Pepper: To taste.
• Paprika: 1 teaspoon, for a subtle smoky flavor.
• Red Pepper Flakes: 1/2 teaspoon, optional, for a hint of heat.

Marinade components for enhanced flavor:

• Dijon Mustard: 1 tablespoon, for tanginess.
• Honey: 1 tablespoon, to balance flavors.
• Apple Cider Vinegar: 1 tablespoon, for acidity.
• Worcestershire Sauce: 1 teaspoon, for depth.

Baking Instructions

Temperature and timing guidelines:

1. Preheat the Oven: Set your oven to 400°F (200°C) to ensure a hot environment for crisping the chicken necks.
2. Prepare the Marinade: In a bowl, combine olive oil, Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, minced garlic, lemon zest, paprika, red pepper flakes (if using), salt, and pepper. Whisk until well blended.
3. Marinate the Chicken Necks: Place the chicken necks in a large resealable bag or shallow dish.Pour the marinade over them, making sure they may be calmly coated. Seal and refrigerate for as a minimum 1 hour, ideally overnight, to permit the flavors to meld.
4. Prepare for Baking: Line a baking sheet with parchment paper or lightly grease it. Arrange the marinated chicken necks in a single layer on the sheet, ensuring they are not overcrowded for even cooking.
5. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken necks are golden brown and crispy. For extra crispiness, you can broil them for an additional 2-3 minutes at the end of baking.
6. Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve immediately.

Tips for even cooking:

• Uniform Size: Ensure all chicken necks are of similar size for consistent cooking.
• Single Layer: Arrange the necks in a single layer without overlapping to promote even heat distribution.
• Midway Turn: Flip the chicken necks halfway through baking to achieve uniform browning.

Health Considerations

Benefits of baking over frying:

• Lower Fat Content: Baking requires less oil compared to frying, resulting in a lower fat content in the final dish. This can contribute to a healthier meal option.
• Reduced Caloric Intake: By minimizing the use of added fats, baked dishes generally have fewer calories, aiding in weight management.
• Preservation of Nutrients: Baking helps retain more of the chicken’s natural nutrients, as opposed to frying, which can cause nutrient loss due to high temperatures.
  

Caloric information and portion control:

• Caloric Content: A serving of oven-baked chicken necks (approximately 3-4 pieces) contains around 200-250 calories, depending on the marinade ingredients and portion size.
• Portion Control: To maintain a balanced diet, consider serving the chicken necks alongside a variety of vegetables or a whole grain, such as quinoa or brown rice, to enhance the meal’s nutritional profile.

FAQs About Chicken Neck Recipes

1. What are chicken necks, and how are they used in cooking?

Chicken necks are the elongated, bony parts of a chicken located between the head and the body. Often overlooked, they are flavorful and versatile, suitable for various dishes such as soups, stews, and grilled recipes. Their rich collagen content also makes them ideal for creating hearty broths.

2. Are chicken necks safe to eat?

Yes, chicken necks are safe to eat when properly cleaned and cooked. Ensure they are thoroughly cooked to eliminate any harmful bacteria. Their tender texture and rich flavor make them a delightful addition to many recipes.

3. How do I prepare chicken necks for cooking?

Begin by thoroughly cleaning the chicken necks under cold running water. Remove any remaining feathers and pat them dry with paper towels. Depending on your recipe, you may marinate them to enhance flavor or proceed directly to cooking methods like grilling, slow-cooking, or frying.

4. What are some popular recipes using chicken necks?

Chicken necks can be utilized in various dishes, including:

• Grilled Lemon-Pepper Chicken Necks: Marinated in lemon juice, pepper, garlic, and olive oil, then grilled to perfection.
• Slow-Cooked Chicken Neck Stew: Simmered with vegetables and herbs for a hearty, flavorful stew.
• Crispy Baked Chicken Neck Snack: Coated in breadcrumbs and baked until crispy, perfect as a snack or appetizer.

5. Where can I purchase chicken necks?

Chicken necks are commonly available at local butcher shops, farmers’ markets, and some grocery stores. They are often sold at a lower price point, making them an affordable option for budget-conscious cooks. 

Conclusion

Incorporating chicken necks into your culinary repertoire not only introduces a unique and flavorful element to your dishes but also promotes a sustainable and economical approach to cooking. These often-overlooked parts of the chicken are rich in collagen and nutrients, making them ideal for a variety of preparations—from hearty stews and crispy fried delights to aromatic braised dishes and health-conscious baked recipes. By embracing chicken necks, you’re not only reducing food waste but also discovering new depths of flavor that can elevate your meals. We encourage you to experiment with the recipes shared and explore the versatility of chicken necks in your kitchen. Happy cooking!