Chicken necks – 8 delicious recipes

Chicken necks are an accessible and inexpensive product, which, if prepared correctly, will result in a tasty and aromatic dish. Both appetizers and main, first dishes are prepared from the necks, which are distinguished by their pleasant aroma and interesting texture. Shakes are perfect for foamy drinks, and will also help you prepare a clear and rich broth for soups. You can also choose different cooking methods: frying, stewing or baking - it will be tasty and aromatic in any case, no doubt about it!

How to cook chicken necks in a frying pan?

How to cook chicken necks in a frying pan? This part of the bird must be fried until golden brown, and then stewed with the addition of vegetables. Thanks to this manipulation, the necks are imbued with additional juiciness, taste and aroma. Try making shakes using this recipe and you will be pleased!

1. 
   We put all the products listed on the table on the table.
2. 
   Place the washed necks in a deep container, season with black pepper and salt and stir.
3. 
   Place the bird in a frying pan with heated oil.
4. 
   Fry the necks until a delicious crust forms on all sides.
5. 
   We clean and cut the vegetables: onion into half rings, and carrots into small cubes or three on a grater.
6. 
   Cut garlic and tomatoes into cubes.
7. 
   Pour a little oil into the second frying pan, heat it up and pour in the onion half rings.
8. 
   Stirring frequently, fry until soft and light brown.
9. 
   Now pour all the remaining vegetables into a heatproof bowl.
10. 
    Stir and simmer until soft.
11. 
    We send the ruddy roast to the necks along with paste from grated tomatoes and a glass of hot water.
12. 
    Reduce the flame to low and simmer until all the moisture has evaporated.
13. 
    Arrange the aromatic vegetables with chicken on portioned plates and serve. Bon appetit!

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Chicken necks in soy sauce in a frying pan

Chicken necks in soy sauce in a frying pan are a quick and very easy to prepare snack dish. Having prepared the bird in this way, it can be served as an independent dish or supplemented with a side dish, and then you will have a complete meal.

Cooking time - 30 min.

Cooking time - 5 minutes.

Portions – 2-3.

Ingredients:

• Chicken necks – 600 gr.
• Soy sauce – 6 tbsp.
• Granulated garlic – 20 gr.
• Vegetable oil – 3-4 tbsp.

Cooking process:

Step 1. First remove the necks from the freezer and allow time to completely thaw.

Step 2. We clean the necks from excess fat and rinse them thoroughly under running water, dry them and place them in a frying pan with heated oil.

Step 3. Pour soy sauce over the necks and simmer until the moisture evaporates.

Step 4.Sprinkle with granulated garlic for rich aroma and bring to readiness.

Step 5. Serve the fragrant necks as an appetizer or main course, complemented with your favorite side dish. Bon appetit!

Chicken necks for beer in the oven

Chicken necks for beer in the oven is a spicy and original appetizer that will surely appeal to all those who like to gnaw the bones. The whole secret of the rich taste and bright aroma lies in the set of spices: chili pepper, chicken seasoning and sweet ground paprika.

Cooking time – 2 hours 15 minutes

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Chicken necks – 600 gr.
• Garlic – 2 teeth.
• Seasoning for chicken – 1 tsp.
• Ground sweet paprika – 1 tsp.
• Soy sauce – 1 tbsp.
• Ground chili pepper – 1 pinch.
• Mayonnaise/sour cream – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the main component thoroughly, put it in a deep container and fill it with water. Leave for half an hour to soak.

Step 2. Then drain the liquid and dry the necks. Pour in all the spices indicated in the list, and also add chopped garlic and soy sauce.

Step 3. After an hour, place the bird in a single layer in a baking dish and pour in the remaining marinade.

Step 4. Grease the top with a small amount of mayonnaise or sour cream.

Step 5. For the first half hour, bake the necks at 180 degrees, then increase the temperature to 200-220 degrees and simmer for 15 minutes.

Step 6. Serve the food and serve it to the table. Bon appetit!

Chicken necks with potatoes in the oven

Chicken necks with potatoes in the oven are a budget option for a hearty and appetizing dinner that you can easily feed the whole family using only simple and affordable ingredients.In addition to potatoes and bell peppers, you can also include any vegetables you like.

Cooking time – 3 hours

Cooking time – 15-20 min.

Portions – 3-4.

Ingredients:

• Chicken necks – 500 gr.
• Potatoes – 600 gr.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Tomato paste – 1 tbsp.
• Mayonnaise – 2 tbsp.
• Soy sauce – 2 tbsp.
• Garlic – 2 teeth.
• Ginger – 5 gr.
• Ground red pepper – 1 pinch.
• Ground black pepper – 1 pinch.
• Salt - to taste.
• Butter – for greasing the mold.

Cooking process:

Step 1. First of all, we clean and wash the vegetables, also rinse the necks and give time to dry.

Step 2. In a bowl, combine soy sauce, tomato paste, garlic cloves passed through a press, as well as chopped ginger and two types of ground pepper.

Step 3. Add the necks to the resulting marinade and mix thoroughly.

Step 4. Cut the onions and sweet pepper pulp into small cubes and pour them onto the necks, mix and cover the container with cling film - put them on the refrigerator shelf for at least two hours to soak and saturate with spices.

Step 5. Before taking the meat out of the cold, cut the potatoes into thin slices.

Step 6. Grease a mold suitable for cooking in the oven with butter and lay out the potato slices.

Step 7. Season the potatoes with mayonnaise, ground pepper and salt - stir.

Step 8. Place the necks with vegetables and sauce on top, transfer to the oven for 60 minutes (200 degrees).

Step 9. Before serving, add additional herbs if desired.

Step 10. Place into portioned plates and begin tasting. Bon appetit!

Braised chicken necks

Stewed chicken necks are prepared with the addition of aromatic vegetables such as garlic and onions.Thanks to long simmering under the lid, this part of the bird turns out incredibly tender, tasty and juicy. And soy sauce and tomato paste add a special flavor to the dish.

Cooking time – 1 hour 15 minutes

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Chicken necks – 700 gr.
• Onion – 2 pcs.
• Garlic – 2 teeth.
• Salt – 1 tsp.
• Tomato paste – 2 tbsp.
• Ground black pepper – 1/3 tsp.

Cooking process:

Step 1. Place the washed necks in a saucepan or saucepan of a suitable size.

Step 2. Peel the vegetables, cut the onion into half rings, and finely chop the garlic.

Step 3. Place the slices with the meat, add salt and pepper, add a little water and simmer under the lid for an hour on a small flame under the lid.

Step 4. After the time has passed, dilute the paste from grated tomatoes with water and pour it into the bird - after 15 minutes, remove from the burner.

Step 5. Prepare and enjoy not only the result, but also the process!

Chicken necks cooked in a slow cooker

Chicken necks cooked in a slow cooker are a juicy and appetizing dish that even those who are skeptical about this product will like. This part of the chicken will surprise you with its flavor profile if you cook it according to this recipe!

Cooking time – 60 min.

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Chicken necks – 500 gr.
• Onion – 1-2 pcs.
• Tomatoes – 1-2 pcs.
• Dill – 1 bunch.
• Garlic – 3 teeth.
• Spices - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the ripe tomato with water along with dill, peel the onion and garlic, wash the necks and dry with paper napkins.

Step 2.Cut the onion into rings and fry in a multicooker for about 10-15 minutes ("Frying" program).

Step 3. Cut the tomato into thin slices, finely chop the herbs and garlic.

Step 4. Throw the necks and remaining vegetables into the bowl, season with your favorite spices, salt and black pepper. If you want the dish to have gravy, add a little water or broth and cook in the “baking” mode for 40 minutes.

Step 5. Serve with fresh vegetables and take a sample. Bon appetit!

Chicken neck soup

Soup with chicken necks always turns out incredibly rich and golden. Despite the simplicity of the ingredients, the finished first dish will please everyone who tastes at least a spoonful. And potatoes with noodles and other vegetables will be excellent additions to the broth.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 2 l.

Ingredients:

• Chicken necks – 250 gr.
• Potatoes – 120 gr.
• Carrot – 1 pc.
• Noodles – 100 gr.
• Onion – 1 pc.
• Greens – 20 gr.
• Laurel leaf – 1 pc.
• Black peppercorns - to taste.
• Water – 1.5 l.
• Salt - to taste.

Cooking process:

Step 1. Bring the water in the pan to a boil and add the washed and peeled necks, boil for a couple of minutes and drain the water, cook in the second broth for about 20-25 minutes, adding salt and skimming off the foam.

Step 2. Peel the potatoes, wash them and cut them into arbitrary medium-sized pieces.

Step 3. Using a borage grater, chop the peeled carrots and cut the onions into half rings.

Step 4. Pour the vegetables into the broth, add bay leaves and peppercorns to the soup - boil until all ingredients are ready.

Step 5. Pour noodles into the broth and cook for another two minutes, add chopped herbs and after a minute of boiling, remove from heat.Let it brew for a while under the lid.

Step 6. Pour the rich dish into tureens and begin the meal. Bon appetit!

Jellied chicken necks

Jellied chicken necks and pork loin, flavored with bay leaves, allspice and garlic - a savory dish that will brighten up a holiday table for any occasion or easily diversify the usual menu. For decoration, take sprigs of fresh parsley or other herbs.

Cooking time – 6 hours

Cooking time – 20-25 min.

Portions – 20.

Ingredients:

• Chicken necks – 1.5 kg.
• Pork pulp – 400 gr.
• Pork knuckle – 2 pcs.
• Gelatin – 50 gr.
• Salt - to taste.
• Laurel leaf – 3 pcs.
• Allspice peas – 5 pcs.
• Garlic - to taste.
• Greens - to taste.

Cooking process:

Step 1. Wash all meat components thoroughly under running water.

Step 2. Place the necks, shanks and pork meats in a large saucepan, fill with water and season with bay and allspice.

Step 3. Simmer the components for three hours on a minimum flame.

Step 4. We extract the main components from the rich broth, separate the pulp into fibers, separate the meat from the neck and shank and chop it. At the same time, peel the garlic cloves and dissolve the gelatin in the broth.

Step 5. Pour the broth into deep bowls, lay out the meat, garlic cloves and herbs.

Step 6. Move the workpieces into the refrigerator until completely frozen. Serve with slices of fresh bread and vigorous horseradish or mustard. Bon appetit!