There are so many delicious dishes you can make from chicken, and chicken necks are no exception. With a little imagination, you can make interesting everyday dishes out of chicken necks that even skeptics will like. After all, when cooked correctly, the bones found in chicken necks soften and can be completely consumed, and consuming calcium from the bones is good for health. Chicken necks will also be an excellent base for chicken broth and light soups with homemade noodles.
Braised chicken necks
Wash 500 g of chicken necks and fry on all sides in heated sunflower oil until golden brown, add salt and pepper to taste. Place the fried chicken necks in a saucepan, add water, add a bay leaf, a couple of peppercorns and simmer covered over medium heat until cooked for 40 minutes. While the chicken necks are stewing, peel and cut into strips one large carrot, also cut a large onion into cubes and fry the vegetables in the remaining fat, add 2-3 cloves of finely chopped garlic and simmer the vegetables along with the chicken necks until tender. Serve mashed potatoes or rice porridge as a side dish.
Ingredients:
- several chicken necks (seven to eight);
- some spices (ground salt and pepper);
- small onion;
- a couple of small carrot roots;
- 2 small bay leaves;
- 2 cloves of garlic;
- 6-7 medium-sized potato tubers;
- bell pepper pod;
- dessert spoon of tomato paste;
- about a third of a glass of vegetable oil.
- In addition, other spices can be used in this dish. These are ground paprika and turmeric, marjoram and ginger, cumin and coriander. Instead of vegetable oil, you can use lard or butter. Additions such as prunes, sour berries such as barberries or cranberries will give the roast a special taste and aroma.
- Yield: about 5 servings.
- Cooking time – 45 minutes.
Chicken neck broth
Wash 500 g of chicken necks and pour 3 liters of cold water. Over medium heat, bring the broth to a boil, skim off the foam and add salt, add 1 bay leaf and 2-3 black peppercorns. Boil the chicken necks until cooked for 1.5 hours, and serve the finished broth, pouring it into plates, adding homemade noodles and sprinkling with fresh finely chopped herbs.
How to cook delicious stewed chicken necks with potatoes in a slow cooker
First you need to prepare the roasted vegetables. Peel the onions, rinse in water, then chop coarsely. Turn on the “Frying” program, cook the onion for 5 minutes with the addition of oil.
Then add the carrots grated on a coarse grater. Fry the vegetables for 3-4 minutes.
Chicken necks will need to be skinless. They need to be rinsed with water and cut into medium pieces.
Add chicken necks to the fry, fry for 7-10 minutes, stirring occasionally.
After this, add tomato ketchup, mustard, black pepper and salt. If you use store-bought tomato paste, you need to add half as much of it. And if you have fresh tomatoes, you will need about 200 grams.
Pour warm water into the total mixture of ingredients. Peel the potatoes and cut into medium pieces. Close the lid and select the “Stew” option for 60 minutes. After the signal, you can leave the dish heated.
The result is very flavorful chicken necks with potatoes. The dish should be served and eaten hot. Bon appetit!
Chicken necks for beer
For beer lovers, this recipe for an excellent snack will be unusual, but very interesting. Wash 500 g of chicken necks, salt and sprinkle with chicken seasoning. While the chicken necks are marinating, make the batter. You can take ready-made breadcrumbs, or you can make them from pieces of dry white bread and a loaf, it will turn out inexpensive and very tasty. The batter for breading chicken necks consists of two eggs, salt and pepper to taste.
Pour sunflower oil into a deep frying pan or deep fryer and heat it to the desired temperature. Dip chicken necks in batter and breadcrumbs and deep-fry until golden brown. This simple dish of chicken necks will be an excellent snack option with beer. While the chicken necks are cooking in batter, you can make a delicious sauce for them.
Quick recipe for baked chicken necks
- Chicken necks can also be used to prepare more original dishes, for example, bake them in the oven. This is exactly what is ideal for a noisy get-together with friends, and the composition of the dish is not at all expensive - you only need about a kilogram of necks, a head of garlic, a few spoons of mayonnaise and various spices to your taste. Preparing all the necessary ingredients will only take a couple of minutes (they will take longer to cook in the oven).
- Prepare a deep bowl and place the washed chicken necks into it. It is recommended to wait a little so that the water drains from them, and only then transfer everything to a plate for marinating. Salt and pepper them, add your favorite spices (we do not recommend sprinkling the necks with large leaves and herbs, because they can burn in the oven, and this will not be so tasty). Squeeze the garlic over the spices and pour mayonnaise over everything, then mix well with your hands and rub the necks with the resulting mixture. Let them sit in the marinade for about an hour, and if you want to speed up the process and reduce the cooking time to half an hour, then add a small amount of soy sauce to them.
- During this time, you can just prepare the baking sheet for the oven. Many people do not use the iron surface directly and lay foil or parchment paper on top - this is a matter of taste. Grease a tray or paper with oil and place the necks on top of it, preferably in one layer. Many people do not spread the necks throughout the oven, but use a baking dish, laying out chicken necks in several layers. But if you bake using the first method, you will get crispier necks, and if you bake using the second method, they will turn out more stewed.
In the same way, you can make a delicious potato and vegetable casserole with chicken necks in the oven. To do this, you need to make a marinade for the necks, leave for half an hour to an hour, and during this time cut the potatoes into small pieces, the onions into half rings or quarter rings, you can also add carrots or sweet peppers, and spices, of course. Mix all this, place the chicken necks on top and place in the oven for half an hour or a little more, until fully cooked at a temperature of 180-200 degrees.
Sauce for chicken necks
Mix 100 g of mayonnaise with 100 grams of sour cream, salt and pepper to taste. Add 1 teaspoon of curry seasoning and mix well, serve with hot chicken necks and fresh vegetable salad.
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Fragrant shakes
Ingredients:
- Necks - 300 g;
- Tomato paste - 2 tbsp. l.;
- Soy sauce - 2 tbsp. l.;
- Garlic - 2 cloves;
- Salt and seasonings to taste.
Preparation:
- Rinse and dry the necks.
- Place in a bowl, salt and pepper, add pasta, sauce, garlic.
- Mix everything thoroughly and put it in the refrigerator for 50 minutes, but you can also overnight.
- Next, preheat the oven to 200 degrees.
- Lay out the products in one layer. There is no need to lubricate them because they are quite greasy.
- When the crust appears golden brown, carefully turn it over so that the necks are fried on both sides. The dish is ready! Bon appetit!
Baked sticks are an excellent dish for connoisseurs of the taste of chicken necks. You just need to be patient before you start cooking the necks, because the meat is quite difficult to separate from the bone.
Ingredients:
- Shakes - 500 g;
- Low-fat sour cream - 300 g;
- Cilantro;
- Tarragon - to taste;
- Salt and pepper as desired.
Preparation:
- Remove the skin from the necks, then transfer them to a bowl or container.
- Sprinkle with cilantro and tarragon. Mix.
- Pour in a partial cup of low-fat sour cream. Mix again.
- Cover with a lid and put in the refrigerator for a day.
- Next, place the marinated necks on a baking sheet and place in the oven, preheated to 200 degrees. Bake for no more than an hour.
- Serve the product as a separate dish with salted tomato juice.
- Don't forget about napkins, as you need to eat with your hands. Bon appetit!
Recipe for chicken necks and fried. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “seared chicken necks”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 181.4 kcal | 1684 kcal | 10.8% | 6% | 928 g |
| Squirrels | 8.4 g | 76 g | 11.1% | 6.1% | 905 g |
| Fats | 15.1 g | 56 g | 27% | 14.9% | 371 g |
| Carbohydrates | 2.3 g | 219 g | 1.1% | 0.6% | 9522 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 2.5% | 2222 g |
| Water | 38.9 g | 2273 g | 1.7% | 0.9% | 5843 g |
| Ash | 0.286 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.014 mg | 1.5 mg | 0.9% | 0.5% | 10714 g |
| Vitamin B2, riboflavin | 0.006 mg | 1.8 mg | 0.3% | 0.2% | 30000 g |
| Vitamin B5, pantothenic | 0.029 mg | 5 mg | 0.6% | 0.3% | 17241 g |
| Vitamin B6, pyridoxine | 0.034 mg | 2 mg | 1.7% | 0.9% | 5882 g |
| Vitamin B9, folates | 2.571 mcg | 400 mcg | 0.6% | 0.3% | 15558 g |
| Vitamin C, ascorbic acid | 2.86 mg | 90 mg | 3.2% | 1.8% | 3147 g |
| Vitamin E, alpha tocopherol, TE | 0.057 mg | 15 mg | 0.4% | 0.2% | 26316 g |
| Vitamin H, biotin | 0.257 mcg | 50 mcg | 0.5% | 0.3% | 19455 |
| Vitamin RR, NE | 0.1429 mg | 20 mg | 0.7% | 0.4% | 13996 g |
| Niacin | 0.057 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 50 mg | 2500 mg | 2% | 1.1% | 5000 g |
| Calcium, Ca | 9.5 mg | 1000 mg | 1% | 0.6% | 10526 g |
| Magnesium, Mg | 4.14 mg | 400 mg | 1% | 0.6% | 9662 g |
| Sodium, Na | 1.27 mg | 1300 mg | 0.1% | 0.1% | 102362 g |
| Sera, S | 18.71 mg | 1000 mg | 1.9% | 1% | 5345 g |
| Phosphorus, Ph | 16.6 mg | 800 mg | 2.1% | 1.2% | 4819 g |
| Chlorine, Cl | 7.34 mg | 2300 mg | 0.3% | 0.2% | 31335 g |
| Microelements | |||||
| Aluminium, Al | 114.3 mcg | ~ | |||
| Bor, B | 57.1 mcg | ~ | |||
| Iron, Fe | 0.229 mg | 18 mg | 1.3% | 0.7% | 7860 g |
| Yod, I | 0.86 mcg | 150 mcg | 0.6% | 0.3% | 17442 g |
| Cobalt, Co | 1.429 mcg | 10 mcg | 14.3% | 7.9% | 700 g |
| Manganese, Mn | 0.0659 mg | 2 mg | 3.3% | 1.8% | 3035 g |
| Copper, Cu | 25.8 mcg | 1000 mcg | 2.6% | 1.4% | 3876 g |
| Nickel, Ni | 0.857 mcg | ~ | |||
| Rubidium, Rb | 136 mcg | ~ | |||
| Fluorine, F | 23.14 mcg | 4000 mcg | 0.6% | 0.3% | 17286 g |
| Chromium, Cr | 0.57 mcg | 50 mcg | 1.1% | 0.6% | 8772 g |
| Zinc, Zn | 0.2429 mg | 12 mg | 2% | 1.1% | 4940 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.029 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 g | |||
| Glucose (dextrose) | 0.371 g | ~ | |||
| Sucrose | 1.857 g | ~ | |||
| Fructose | 0.343 g | ~ | |||
| Essential amino acids | 0.082 g | ~ | |||
| Arginine* | 0.046 g | ~ | |||
| Valin | 0.007 g | ~ | |||
| Histidine* | 0.004 g | ~ | |||
| Isoleucine | 0.011 g | ~ | |||
| Leucine | 0.014 g | ~ | |||
| Lysine | 0.017 g | ~ | |||
| Methionine | 0.003 g | ~ | |||
| Methionine + Cysteine | 0.006 g | ~ | |||
| Threonine | 0.011 g | ~ | |||
| Tryptophan | 0.006 g | ~ | |||
| Phenylalanine | 0.012 g | ~ | |||
| Phenylalanine+Tyrosine | 0.02 g | ~ | |||
| Nonessential amino acids | 0.189 g | ~ | |||
| Alanin | 0.017 g | ~ | |||
| Aspartic acid | 0.02 g | ~ | |||
| Glycine | 0.012 g | ~ | |||
| Glutamic acid | 0.063 g | ~ | |||
| Proline | 0.009 g | ~ | |||
| Serin | 0.008 g | ~ | |||
| Tyrosine | 0.009 g | ~ | |||
| Cysteine | 0.004 g | ~ |
The energy value of dried chicken necks is 181.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
