Few people know how delicious dishes made from chicken necks are. Yes, they don’t have as much meat as vertebrae, but those who like to chew on them rate this dish as excellent. In addition, this product is the basis for a rich soup. It is worth noting that chicken neck recipes with photos always look appetizing, especially if this ingredient is baked in the oven. Below are recipes using this inexpensive but delicious product.

Neck soup. Ingredients and recipe

What can you cook from chicken necks? There are many recipes, but delicious soup is clearly one of them. This product makes a rich broth, and many people then like to gnaw on the necks themselves. It is also worth noting that you can remove the skin from the necks, then the dish will not be greasy, but rather dietary. To prepare you need to take:

• 500 grams of necks;
• 100 grams of cereal, preferably rice or buckwheat;
• four medium-sized potato tubers;
• one small carrot;
• onion head;
• spices for soup, for example, salt, ground pepper, dried herbs as desired.

Before cooking, the necks need to be washed and then placed in boiling water. When foam forms on the surface of the water, it is removed. Now you need to boil the meat until done. Then remove it from the broth. The potatoes are peeled and cut into slices, dipped into the broth, and salt and pepper are added there. Grate the carrots and chop the onion finely. These two vegetables are fried in a frying pan without or with minimal oil and then added to the soup. When the potatoes become soft, remove the dish from the stove. When serving soup according to this recipe, chicken necks can be placed on a separate dish or directly on each person’s plate.

Stewed necks with vegetables and side dish

To prepare this dish you need to take a minimum amount of ingredients:

• about a kilogram of necks;
• one large onion;
• fresh cilantro;
• salt and ground pepper;
• a couple of onions.

To begin with, you should cut off the excess skin from the necks. It can be put in the freezer and left for preparing other dishes. On several pieces they leave everything as is. All meat is thoroughly washed. Vegetables are peeled.

As a side dish for this dish, it is best to prepare porridge, for example, rice or millet. It can be boiled in advance and then topped with neck sauce. To cook, the cereal is first washed, several times, to wash off all the debris. Now pour cold water over the cereal and boil. And then simmer under the lid over low heat. You need to add salt at the end of cooking. You can also replace porridge with mashed potatoes.

How to cook chicken necks? Recipe

First, from those ingredients from which the skin was not cut off, you need to prepare a broth. To do this, dip the necks in boiling water and cook until tender. The dish will then be stewed in this broth.

The onion is finely chopped and the carrots are grated on a fine grater. Pour a little sunflower oil into a frying pan and fry the vegetables until half cooked. Now they are adding necks to them. After lightly frying all the ingredients, pour the broth over them and add spices to taste. Cover the pan with a lid and leave the necks to simmer over low heat. The finished dish is sprinkled with cilantro. It produces a sufficient amount of liquid.

When serving, first lay out the porridge, place the necks and vegetables on it, and pour chicken neck sauce over everything on top. The stew recipe is hearty and very tasty. Some also add tomato paste.

Baked necks with soy sauce

Another very tasty option is to cook the necks in the oven. They turn out beautiful, with a crust. They look very attractive and have a bright taste. How to cook chicken necks in the oven? According to the recipe you need to take:

• 500 grams of necks, without skin;
• one tablespoon of soy sauce;
• the same amount of tomato paste;
• three large cloves of garlic;
• salt and pepper.

First of all, you will have to remove the skin from the necks. To do this, cut it in the middle of the product, then it is easily removed in one piece.

Preparing a baked dish

This recipe for chicken necks is also simple, but quite impressive. The necks are washed, fat, if any, is cut off, and then excess liquid is allowed to drain. Then place them in a bowl, where soy sauce and tomato paste are added. All ingredients should be mixed thoroughly.

The garlic is peeled, either cut quite finely, or passed through a press. Add to the shakes, add spices and mix. It is better to leave everything to marinate for some time in the refrigerator.

Lightly grease a baking tray with oil and lay out the necks. Bake them for about 40 minutes if you heat the oven to 180 degrees. If you want them to be more fried, you need to stir them periodically. This dish is served with simple side dishes - potatoes, vegetables. You can make a light sauce. For example, based on yogurt or ketchup. Although these shakes themselves are also very tasty.

Shakes with mayonnaise for company

There are many recipes for chicken necks. This one is great as an appetizer for a large group. Does not require complex ingredients. You need to prepare:

• about a kilogram of necks;
• a head of garlic;
• spices to taste, for example, paprika, pepper, dry herbs;
• a few tablespoons of mayonnaise.

The necks are washed and placed in a bowl. All spices and mayonnaise are sent here. The garlic is grated and placed in a bowl. Mix everything directly with your hands so that the mixture is absorbed into the meat. Leave for an hour.

Grease a baking sheet with oil and lay out the necks. To get a fried product that is pleasant to chew, you need to either lay out the necks in one layer or constantly mix them.

There are a lot of chicken neck recipes. Moreover, they are quite diverse. With them you can prepare soup, a delicious snack for beer, and a meat dish for porridge. Therefore, you should not be condescending towards this unsightly product at first glance.

The quality of your pet's diet is very important for its health. There are chicken necks for dogs on sale: how to give them to your pet, do you need to boil them and is it possible to feed your four-legged friend such food?

The diet of four-legged friends must include animal protein. It is found in unsalted meat, as well as in tendons, cartilage, skin, udder, ears, chicken feet, heads, necks and other offal. It is useful to add to the dogs’ menu the entrails left after cutting up animals or poultry, for example, liver or kidneys, chicken stomachs.

Can dogs be given chicken bones? Under no circumstances should you offer such food to animals. The fact is that bone fragments are not processed in the digestive tract of animals, and when the product is chewed, sharp fragments are formed that easily injure the mucous membranes of the dog’s stomach and intestines. After eating a large amount of tubular bones, the pet experiences constipation or diarrhea, which is a disruption of the digestive tract. Eating chicken bones can lead to more serious consequences, including surgical intervention, so owners are strongly advised not to feed their dog such food, but to remove it from the diet.

The exception is bovine long bones, such as the joints of cow legs. Dogs (especially at a young age) need to gnaw something, fiddling with this bone will be very useful for the dog.

You can even give chicken necks to puppies, starting from two months of age. Necks contain large amounts of protein, nutrients, phosphorus and calcium. When digested, chicken necks release a sufficient amount of calcium necessary for the growth of the puppy, and with the regular addition of such a product to the pet’s diet, there will be no need to use preparations with this trace element.

In what cases are by-products beneficial?

Chicken necks, like other parts of the poultry carcass, are one of the most affordable additives to dry dog ​​food. However, it should be remembered that during long-term storage such products lose most of their beneficial qualities. At low temperatures, offal can be stored for no more than 2 months, and when completely frozen - up to 4 months. It is not recommended to feed pets with expired food: this can lead to indigestion and other diseases.

How to properly feed puppies and adult dogs?

Much depends on the breed and size of the dog. For small breed animals, it is recommended to add no more than 50 g of meat products to the food per feeding. For large breeds, it is necessary to consume up to 250 g of offal. You should not use such food as the basis of your diet; the recommended number of feedings is 3-4 times a week.

It is worth knowing that if you give your dogs chicken parts or another new product that was not previously included in the diet, you should monitor your pet’s health for a while: unfamiliar types of food can cause digestive upset or cause allergies.

How to prepare breastfeeding shakes

Opinions differ regarding the correct preparation of necks. Some dog breeders argue that boiled necks and other offal should not be given to dogs and puppies as food, while others argue that such food must be thermally processed.

• The first cooking method, which is used by a large number of pet owners, is simple: chicken necks are doused with boiling water, cooled and added to the main food. For puppies, it is recommended to pass the necks through a meat grinder (along with the vertebrae) or beat them with a hammer until they turn into a homogeneous mass.
• The second recipe is preparing porridge for a dog with the addition of meat products. The following cereals are usually used with chicken necks: buckwheat, rice, pearl barley, barley and wheat.

Cereals such as millet, semolina and corn are not suitable for feeding the dog. If you give such cereals, remember that it can be dangerous to the health and life of your four-legged friend.

The porridge is prepared simply: first, chicken necks are added to boiling water for 15-20 minutes (they need to be boiled), after which the cereal is poured into the broth. During cooking, you should remove the brown foam that appears on the surface of the food container several times. We give the dog this food 3-4 times a week.

After boiling the cereal, the porridge is covered with a lid and evaporated for some time in the oven.

How to cook chicken necks

Rinse the chicken necks under cold water, then pat them dry. Next, place them in a container with salted boiling water and cook for 30 minutes. The cooking time for chicken necks in a slow cooker is the same, 30 minutes.

How to cook chicken necks
Shakes can be cooked together with vegetables. This will give the dish an additional pleasant aroma and improve the taste. Ingredients:
1. Chicken necks 4. Garlic
2. Carrots 5. Bay leaf and salt
3. Onions

Rinse the necks with plenty of water and place in a saucepan. Rinse the carrots under water and peel them. Peel the garlic and onion as well. Place all the ingredients in a saucepan with shakes, pour in water so that the water completely covers all the above ingredients. Place the pan on medium heat, cook for 1 hour, without closing the lid and periodically skimming off the foam. During cooking, add salt and add bay leaf. Remove the finished necks from the broth and place on a plate. Bon appetit!
The energy value of the meat product is 175 kcal per 100 grams.

Chicken necks with potatoes

Ingredients we need for cooking:

1. Chicken necks - 400 grams

2. Potatoes - 400 grams

3. Carrots - 1 piece

4. Onions - 1 piece

5. Zucchini - 1 piece

6. Dill and parsley

7. Salt, pepper - to taste

How to cook chicken necks

Peel the potatoes, rinse them, cut them into small cubes, and place them in a saucepan with water. Add bay leaf, salt and cook until fully cooked.

Finely chop the onion, grate the carrots and zucchini on a fine grater.

Wash the chicken necks and cut each in half. Transfer to a hot frying pan, greased with oil, then add the grated carrots and zucchini. Add salt, pepper and finely chopped herbs. Mix the dressing with slightly boiled potatoes and simmer for 8 minutes until the ingredients are completely cooked.

Bon appetit!

1. Chilled chicken necks can be purchased in two versions - with skin and without skin. When cooking, the skin does not really affect anything, but if you carefully “pull it off” before cooking, you can make excellent sausages from it. If you are not going to stuff the chicken neck, then simply rinse the cooled necks with running water and place them in a cooking container. Although, in fairness, it is worth noting that chicken necks can also be pre-marinated using a special marinator, vacuum lids, or in a natural way. As a marinade, you can use mayonnaise or tomato juice in combination with onions, garlic and soy sauce. Necks have an interesting taste after marinating in kefir or a regular mixture of salt and pepper. Marinating time can vary from half an hour to a couple of hours.
2. Add chopped carrots and onions in half rings to the chicken necks placed in the pan. Fill all ingredients with water until completely covered and begin cooking. Until it boils and removes the resulting foam, the fire should be no more than medium, and after that it should be minimal.
3. On average, the process of boiling chicken necks takes from twenty to forty minutes, depending on the amount of product and its age. After the first 20 minutes, you can start testing chicken necks for doneness using the breaking method: if clear broth flows out at the breaking point, then the dish is ready. Otherwise, continue cooking a little longer. But do not rush to immediately remove the necks from the broth. Let them sit in it for a while before serving. The broth itself is perfect as a base for soup or, if you continue to cook the neck for about an hour, for a wonderful aspic. Boiled chicken necks, seasoned and garnished with herbs, are used as a main meat dish or as a side dish for boiled vegetables, French fries or stuffed peppers.

How long to cook chicken necks in a slow cooker

1. Place chopped carrots, white onions and washed or marinated chicken necks in a multicooker container. You should not put frozen necks in the slow cooker - they will, of course, be cooked, but the taste will be ruined. So chicken necks should be chilled, but not frozen.
2. Add a couple of pinches of salt to the container, red or black pepper to taste, optionally (but you can!) a couple of teaspoons of tomato paste or tomato juice, sour cream or cream. Fill it halfway with water and select the multicooker mode. The optimal mode for cooking chicken necks is “Stew” for 30-40 minutes, although it is also possible to cook them in the “Baking” mode for about 40-50 minutes or the “Steam” mode for 60-70 minutes. At the end of cooking, leave the chicken necks for 10-15 minutes without opening the multicooker and you can serve them.

How long to cook chicken necks in a double boiler

1. Place the prepared chicken necks in the steamer basket. Before steaming, the necks are washed with water and marinated as desired. To obtain a richer taste, you can cook chicken necks in a rice basket with added aromatic and flavoring seasonings. Then you can put carrots, onions or other desired vegetables in the basket. If cooking occurs outside the rice basket, there is no point in salting and seasoning the chicken necks at this stage.
2. After turning on the steamer, set the time for 40-60 minutes, depending on the number of chicken necks. After this time, we will check the readiness, and if it is not there, we will continue to steam until it reaches the desired state. Ready-made boiled chicken necks must be salted and seasoned to taste and can be served.

Many housewives consider necks to be an inedible part of a chicken carcass. In fact, this is a serious mistake, since the meat in this part is very tasty and is in no way inferior to fillet. In addition, it is worth mentioning the calorie content of chicken necks, the value of which is approximately 297 kcal per 100 g. The number may vary depending on other ingredients.

How to cook stewed chicken necks?

Despite the fact that preparing the offal takes a lot of time, the final taste exceeds all expectations. The recipe will allow you to prepare a delicious dish for any side dish.

For this recipe, you should prepare the following list of products: 1 kg of offal, broth, 2 large onions, carrots, vegetable oil, salt, ground cilantro, dry purple basil and hot pepper.

• First you need to start preparing the necks, from which you should carefully remove the skin. After that, put them in the freezer;
• To cook the broth, you need to take 5 unpeeled necks, fill them with water and put on medium heat. Cook until tender, skimming off foam if necessary;
• Remove the offal from the freezer and cut it in half to create cylindrical pieces. To do this, you need to carefully place the knife under one of the vertebrae;
• Cut the peeled vegetables into cubes. Heat the oil in a deep frying pan and place the necks there. Cook until golden brown. Send the onions to them and after a few minutes the carrots. When the offal reduces in volume and the vegetables become soft, you need to add spices. You can use chicken breast instead of offal in this recipe;
• Pour the broth over everything, cover the lid and simmer over low heat for an hour. Then, add salt to taste and cook for another 10 minutes. Serve with any side dishes.

How to cook chicken necks in a slow cooker?

The dish prepared according to this recipe turns out very tasty and satisfying. Thanks to the sour cream sauce, it has a delicate taste. Even a novice cook can cope with cooking.

For this recipe for chicken necks in a slow cooker, you need to prepare the following products: 390 g of offal, 155 g of onion, 400 g of sour cream with 20% fat, 200 ml of water, salt and spices.

• The first thing to do is pour cold water over the necks and leave for 15 minutes. After the time has passed, rinse them and cut them into pieces. Chop the peeled onion into small cubes;
• To prepare the dish in a slow cooker, place the necks in a bowl and the onions on top. Separately, combine sour cream with water, mix well and pour the sauce into the bowl. Add spices and salt. Mix everything well;
• Select the “Extinguishing” mode on the display and set the time to an hour. After the beep, do not rush to open the lid, leave for another 15 minutes, and then serve.

How to make chicken neck soup?

You can prepare different first courses from this product, but let’s focus on a light and tasty soup that is prepared very quickly and easily. We are sure that both adults and children will like the dish.

For this recipe, you should prepare the following list of products: 3 liters of water, 700 g of offal, 0.5 tbsp. vermicelli, carrots, onions, dried dill and parsley, as well as salt and pepper.

• Wash the chicken necks and trim off excess fat. If there is skin, be sure to remove it too. Cut them into small pieces;
• Take a saucepan, boil water and put the meat product there. Now we’ll find out how long to cook chicken necks. In most cases, half an hour is enough. Keep in mind that the longer the heat treatment lasts, the more tender the meat becomes. It is important to remove the foam from time to time;
• Peel the vegetables and grate the carrots and cut the onion into small cubes. In heated oil, fry the vegetables over low heat for 10 minutes, stirring constantly;
• In 10 min. Before the end of cooking, put the roast and vermicelli into the pan. The absence of potatoes makes the soup light, and it also reduces its calorie content. Serve with greens.

How to cook stuffed chicken necks?

The recipe allows you to prepare a delicious and original snack that is suitable for both daily and holiday menus. This dish is traditional for Jewish cuisine.

For this recipe, you should prepare the following list of products: 7 skins from chicken necks, 200 g of buckwheat, a couple of onions, 100 g of chicken liver, hearts and stomachs, 3 teaspoons of flour, 30 g of butter and chicken fat, and another 20 ml vegetable oil and spices.

• Rinse the skin thoroughly, peel and cut it into a rectangular shape. Boil buckwheat until tender and cool;
• Wash the stomachs and hearts thoroughly, remove the fat and start cooking over medium heat. After this, cool, cut into small pieces and mix with chilled buckwheat. Chop the peeled onion and cut the liver into pieces;
• Heat the oil in a frying pan and fry the onion until soft. Place the liver there, and also add salt and pepper. Cook for 5 minutes. gradually stirring;
• Separately, melt the fat to make cracklings, which need to be transferred to a plate. Place flour in a frying pan and fry until creamy. Add it along with the cracklings to the buckwheat. Mix all prepared ingredients;
• Cut a small piece of foil, grease it with oil and lay out the skin. Sprinkle salt on top and add the filling with pepper. Gather the ends of the skin to make a pouch. Prepare other parts of the skin as well. The stuffed neck is cooked in a preheated oven for half an hour.

How to cook chicken necks in the oven for beer?

This dish can be served with side dishes. Cooking time: 50 minutes. Chicken neck prepared in this way is in no way inferior to the more popular wings that are served in many catering establishments.

For this recipe, you should prepare the following list of products: 1 kg of offal, 65 ml of soy sauce, ground red pepper and salt.

• Wash the offal, remove excess fat and skin. Place them in a bowl, add some salt and sauce. The neck after marinating turns out very tasty and piquant. Sprinkle pepper on top and mix everything well. Leave to marinate for 15 minutes;
• Take a baking dish or a regular baking sheet and place the necks there. Cook over medium heat in the oven for 15 minutes, then turn over, increase heat and cook for another 10 minutes.

Recipe for jellied chicken necks

This dish is especially popular on holiday menus. There are several different options, and thanks to the use of offal, the cost of the dish is significantly reduced, but the taste still remains high. You can use other chicken meat. The amount of ingredients is designed for 6 servings.

For this recipe for chicken necks, you should prepare the following set of products: 200 g of offal, a couple of onions, parsnips, carrots, gelatin, bay, herbs, salt and spices.

• Wash the necks, cut into small pieces and place them in a saucepan. Pour water and put everything on low heat. Periodically skim off the foam on top;
• Add salt, peeled vegetables and spices. It is important to know how long to cook the meat in order to get a good broth. The duration of heat treatment is 2 hours. During this time, the volume of liquid will be halved;
• Place the greens in the pan, cook for another 5 minutes, and then cool;
• Remove the meat from the finished necks. Soak the gelatin and dissolve in a water bath. Send it into the broth, which must be strained in advance. Place the meat in the dish and pour broth over everything. Place in the refrigerator to harden.

These are not all chicken neck recipes. As you can see, the dishes are all simple and anyone can handle them if desired. Use offal in your diet and delight your family with new dishes.

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What can you cook from chicken necks?

There are many recipes for preparing delicious dishes from chicken and its components, including chicken necks. If you use a little imagination, you can create interesting dishes from chicken necks that will please even skeptics. Properly cooked neck bones soften and can be eaten, and the calcium from the bones will provide health benefits. Therefore, you should not throw away these bony parts of the chicken or feed them to dogs, because from them you can prepare not only broth, but also a hearty second course.

Braised chicken necks

Wash half a kilogram of necks, fry in sunflower oil on all sides until golden brown, add salt and pepper to taste. Then add water to the fried necks in a saucepan and add bay leaves, some green peas and pepper, and simmer with the lid closed over low heat for 40 minutes. While the chicken necks are stewing, peel 1 carrot and cut it into strips. Cut one large onion into cubes and fry the vegetables in the remaining oil. After this, add a few finely chopped garlic cloves and simmer until fully cooked with the necks. The side dish can be mashed potatoes or rice porridge.

Chicken necks baked with potatoes

• Wash fresh necks, put in a bowl, add salt and pepper with red pepper, add chopped onion and garlic, mix and pour a glass of kefir.
• Leave to marinate for 30 minutes.
• Peel the potatoes and cut them into circles.
• Place the potatoes on a baking sheet, salt it and place the chicken necks on top, which we marinated in kefir.
• Add vegetable oil and place the dish in a preheated oven, which will be ready in about forty minutes.
• Place the prepared dish on plates, adding, for example, lettuce, tomatoes or any other vegetables and sprinkle everything with green onions.

Chicken neck broth

The simplest recipe that does not require many ingredients. Pour washed half a kilo of chicken necks with 3 liters of water. Let it boil over medium heat, skim off any foam that has formed, add salt, and then add one bay leaf and a couple of black peppercorns. After this, cook for an hour and a half until done. You can add noodles (preferably homemade) to the prepared broth and sprinkle with fresh herbs.

Jellied chicken necks

Fill the chicken necks with water until there is 3 cm left to the top of a four-liter pan. Let the water boil and remove the foam. Reduce the heat to maintain a simmer. There is no need to add water, as the jellied meat may not be accepted. To make the jellied meat transparent, you need to cook it without a lid. Add salt while boiling to taste. Cook for about 2 hours, and 5 minutes before the end add a couple of allspice peas. When finished, place the necks in a colander and let the water drain from them. When the broth has cooled a little, squeeze a couple of cloves of garlic into it and let it brew for 5 minutes. During this time, place the meat from the necks on plates. Pour the broth into the meat through a colander (so that pieces of pepper and garlic bones do not get into the jellied meat). Cool and place the plates in the cold to allow the jellied meat to set.

Chicken necks cooked in a slow cooker

The answer to the question: what can you cook from chicken necks in a slow cooker is very simple - you can do it! Prepare in about 40 minutes. Pour refined vegetable oil into the multicooker, add onions and chicken necks. Mix the products thoroughly and fry, selecting the “Baking” mode until they turn slightly red (18-20 minutes). Then add chopped tomatoes and spices and simmer for another 20 minutes. in the same mode. The result is a very tasty goulash, which should also be flavored with grated garlic and freshly chopped dill. Mashed potatoes, rice, buckwheat or stewed vegetables are suitable as a side dish for this dish.

Beer with chicken necks

Beer lovers will appreciate this unusual but interesting snack. Salt 500 g of necks and sprinkle with chicken seasoning, let them marinate. While the chicken necks are marinating, you need to make the batter. Ready-made breadcrumbs are suitable, but if you make crackers from a dry white loaf or bread, the result will be both inexpensive and tasty. The batter for breading the necks should only contain 2 eggs and salt and pepper.

In a deep frying pan or deep fryer, fry in sunflower oil until golden brown, first dipping the chicken necks into batter and breadcrumbs. This simple dish is an excellent snack option for a group of people with beer. You can also prepare a sauce to complete the picture.

Sauce for necks

To prepare the sauce, you need to mix 100 g of mayonnaise and sour cream, salt and pepper to taste, curry seasoning and mix thoroughly. Serve with hot chicken necks with vegetable salad.

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Chicken necks recipe. How to cook chicken necks in a slow cooker

Not every housewife knows the recipe for chicken necks cooked in a slow cooker. After all, such bony parts of the bird are very often thrown away or sent to soup to obtain a tasty and rich broth. However, it should be noted that from chicken necks you can prepare not only the first, but also the second, quite satisfying, dish.

Step-by-step recipe for chicken necks in a slow cooker

To prepare a tasty and satisfying second course, we will need the following products:

• chicken necks - about 1 kg;
• large white bulbs - 2 pcs.;
• large fresh tomatoes - 2 pcs.;
• dill - a small bunch;
• fresh garlic - 4 cloves;
• aromatic spices, including sea salt and allspice (black) - add to taste;
• refined vegetable oil - 55-65 ml.

Food preparation

Despite the fact that the recipe for chicken necks involves using only simple and inexpensive ingredients in a slow cooker, this dish turns out very tasty and satisfying. Before cooking it, you should wash the meat product well and then cut it into several pieces. In addition, you need to finely chop ripe tomatoes and white onions.

Heat treatment and proper serving of food to the table

Chicken necks cook in a slow cooker for about 40 minutes. To do this, pour refined vegetable oil into the bowl of a kitchen utensil, and then add onions and meat ingredients. After thoroughly mixing the products, they should be fried in the “Baking” mode until slightly reddened (16-20 minutes). Next, you need to add chopped tomatoes and aromatic spices to the ingredients. In this composition, the ingredients must be simmered in the same program for about 20 minutes. During this time, the meat and vegetables will be fully cooked, resulting in a very tasty and aromatic goulash. After this, it is recommended to flavor the dish with grated garlic cloves and fresh chopped dill.

The prepared meal should be presented to the table along with white or black bread and some kind of side dish (mashed potatoes, rice, buckwheat, stewed vegetables, etc.).

Prepare a delicious and rich chicken neck soup

The first dish made from the bony parts of the bird is special. It’s not without reason that the most rich, satisfying and aromatic soups are made exclusively from the bone.

So, to create such a dish we will need:

• chicken necks - about 400 g;
• long grain rice - 1/3 cup;
• medium-sized potato tubers - 3 pcs.;
• sweet onion - 1 head;
• not very large carrots - 1 pc.;
• odorless vegetable oil - about 35 ml (for sautéing vegetables);
• table salt and other aromatic spices - add to taste.

Product processing

The presented recipe for chicken necks also does not require the use of expensive ingredients. You can cook this soup for lunch every day. To do this, wash the meat thoroughly and then cut it into several small pieces. You also need to peel all the mentioned vegetables and chop them into medium cubes (except for carrots, it is recommended to grate them). In addition, you need to sort out the rice grains and wash them well in a sieve under running warm water.

Preparing the first course

To make a rich soup, you should take a small saucepan and fill it 2/3 with regular filtered water. Next, you need to lower all the chicken necks into the liquid, bring to a boil and cook over low heat for about 20 minutes. After the specified time has passed, you need to add rice cereal, spices and potato tubers to the meat. Cook all the above ingredients until completely soft (about 25 minutes). Then it is advisable to add grated carrots and chopped onions fried in vegetable oil to the broth.

It is recommended to serve such a nutritious and rich dish to the table for lunch or dinner only when hot. In addition to chicken soup, you can serve fresh herbs and thick sour cream.

Tasty and quick stuffing of chicken necks

Stuffed chicken neck can serve as an original dish for a holiday table. However, creating such a dinner requires a lot of effort and time.

So, we will need:

• chicken necks with skin - approximately 7-9 pieces;
• mushrooms (champignons) - about 6 large pieces;
• any hard cheese - 85 g;
• sweet onions - 2 heads;
• aromatic ham - 90 g;
• fine salt, fresh herbs, ground pepper, spices - add as desired;
• pitted olives - ½ standard jar;
• Unscented sunflower oil - 75 ml.

Product processing

Having studied the recipe for how to cook stuffed chicken necks, first you should wash the meat ingredient well and then carefully separate it from the skin. Next, the bony part of the product should be boiled in salted water, cooled and carefully removed all the pulpy part. After this, you need to finely chop the champignons and fry them along with onion half rings in sunflower oil with added salt. In addition, to prepare an original holiday dish, you should separately chop aromatic ham and pitted olives, and also coarsely grate hard cheese.

Product formation process

Before stuffing the skin separated from the chicken necks, you should prepare the filling. To do this, in one bowl you need to combine boiled meat, fried champignons with onions, grated hard cheese, aromatic ham, pitted olives, as well as fresh herbs, salt, allspice and other favorite spices. Having mixed all the ingredients well, they need to be carefully placed in the skin, and the edges are firmly secured with toothpicks or tied with baking tape.

Heat treatment in the oven

After the chicken necks are filled with aromatic minced meat, they should be placed on a greased sheet. The top of the finished semi-finished products can be additionally flavored with liquid honey or vegetable fat. In this form, the necks need to be placed in a preheated oven for 30-35 minutes. During this time, the skin will be completely cooked, become golden brown, crispy and very tasty.

Proper serving for a holiday dinner

This original dish of chicken necks should be served hot along with any side dish or salad of raw vegetables. In addition, it is recommended to serve tomato sauce or ketchup, as well as onion rings pickled in vinegar.

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Chicken neck recipes

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. But if you look at it objectively, chicken necks are the cheapest type of offal, and most often they are bought to make food for dogs.

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.

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.

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.

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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