Best Chicken Neck Recipes

Introduction

It is very important to know that even chicken neck recipes are popular worldwide. Chicken necks have a surprising versatility that can elevate your culinary creations. These humble cuts of meat are brimming with rich flavors and a unique texture that makes them an ideal ingredient for various dishes. Whether you aim for crispy, tender, or succulent delicious results, chicken necks could be your secret weapon in the kitchen.

From finger-licking appetizers to hearty stews, their adaptability allows them to shine in traditional and innovative recipes. 

So, in this article, you can learn about the chicken neck recipe’s speciality and how to choose better from the market.

Also, there are some recipes to try on. Please leave a comment if you tried any after reading this article. The importance of selecting the best meat and cooking it well is here, too. You can try the tips for marinade, garnish, and serving.

Creative and delicious chicken neck recipe ideas.

1. Crispy Asian-inspired Chicken Neck Bites

Elevate your appetizer war with our Crispy Asian-inspired Chicken Neck Bites recipe. These yummy bites strike the perfect balance between tender meat and a thrilled, crunchy exterior, all infused with the bold and fascinating flavors of Asian cuisine. Whether you are hosting a gathering or simply craving an uncommon snack, these chicken neck bites will indeed become a favorite.

Ingredients

• 1 lb chicken necks, cleaned and patted dry
• 1/2 cup soy sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp honey
• 1 cup cornstarch
• 1 tsp Chinese five-spice powder
• Vegetable oil for frying
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Sesame seeds, for garnish
• The sweet chilli dipping sauce for serving

Instructions

1. Marinate the Chicken

• Combine soy sauce, minced garlic, grated ginger, and honey in a bowl. Mix Properly to create the marinade.
• Place the cleaned and dried chicken necks in the marinade. Refrigerate for 1 hour, after cover it well and alow the flavors to infuse the meat.

2. Prepare the Coating

• In a separate bowl, mix cornstarch and Chinese five-spice powder.
• Remove the chicken necks from the marinade, allowing any excess liquid to drip off.
•  In the cornstarch mixture Coat each piece of chicken ensuring an even and generous coating.

3. Fry to Crispy Perfection

• Using a deep pot Heat the vegetable oil to 350°F (175°C)
• Carefully add the coated chicken necks to the hot oil in batches, avoiding overcrowding.
• Fry until the bites turn golden brown and crispy, about 4-5 minutes per batch.
• Transfer the fried chicken neck bites to a paper towel-lined plate to drain excess oil. Sprinkle with salt and pepper while they’re still hot.

4. Serve and Garnish

• Arrange the Crispy Asian-inspired chicken Neck Bites on a serving platter.
•  Use freshly chopped cilantro to garnish and a sprinkle of sesame seeds for added texture and flavor.
• Serve alongside a bowl of sweet chilli dipping sauce for that perfect balance of heat and sweetness.

2. Cajun-Spiced Chicken Neck Gumbo

Ingredients

• 1 lb chicken necks, cleaned and trimmed
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup okra, sliced
• Salt and black pepper to taste
• Cooked white rice for serving
• Chopped green onions for garnish

Instructions

1. Prepare the Roux

• Heat the vegetable oil over medium heat using a heavy bottemed pot.
• Gradually add the flour, stirring constantly to create a roux. Continue stirring until the roux turns a deep, rich brown color. Be patient; this step could take about 20-30 minutes.

2. Sauté Aromatics

• Add the diced onions, bell pepper, and celery to the pot. Sauté until the vegetables get soft.
• Cook for another minute while Stir in the minced garlic.

3. Infuse Flavor

• Add the Cajun seasoning, paprika, cayenne pepper, dried thyme, and dried oregano. Mix Properly to coat the vegetables in the spices.
• Slowly pour the chicken broth while stirring to incorporate the roux and create a smooth base.

4. Simmer the Gumbo

• Add the cleaned and trimmed chicken necks to the pot.
• Pour in the sliced okra and diced tomatoes (with their juices).
• According to your taste and preferences Season with salt and black pepper. 
• Bring the gumbo to a gentle simmer, then cover and let it cook for about 1 to 1.5 hours, or until the chicken necks are tender and the flavors meld together.

5. Serve

• Serve the Cajun-Spiced Chicken Neck Gumbo over cooked white rice.
• Garnish with chopped green onions for a fresh and vibrant finish.

3. Herb-Infused Braised Chicken Neck Stew

Ingredients

• 1 lb chicken necks, cleaned and trimmed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups chicken broth
• 1 cup potatoes, diced
• 1 cup peas (fresh or frozen)
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions

1. Sear the Chicken Neck

•  In medium-high heat heat olive oil in a large heavy bottomed pot.
• Add the cleaned and trimmed chicken necks and sear until they are golden brown on all sides. Remove and set aside.

2. Sauté Aromatics

• In the same pot, add diced onions, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent.
• Stir in minced garlic, dried thyme, rosemary, and bay leaves. Cook for an additional one to two minutes until fragrant.

3. Deglaze and Add Chicken

• Pour in the chicken broth with using a wooden spoon you can scrape up any flavorful bits from the bottom of the pot.
• Return the seared chicken necks to the pot. The liquid should cover the chicken by about an inch.

4. Simmer and Infuse

• Cover properly the pot with a lid and bring the mixture to a gentle simmer.
• Let the stew simmer for about 1.5 to 2 hours, allowing the chicken necks to become tender and infused with the herb-infused broth.

5. Add Vegetables

• Add diced potatoes and peas to the pot. According to your desired level of tenderness cook the vegetables with simmering.

6. Season and Serve

• Season the stew well with salt, pepper to taste.
• Ladle the Herb-Infused Braised Chicken Neck Stew into bowls.
• Garnish with chopped fresh parsley for a burst of color and freshness.

4. Smoky Grilled Chicken Neck Skewers

Ingredients

• 1 lb chicken necks, cleaned and patted dry
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Wooden skewers soaked in water
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish
• Optional: A drizzle of olive oil for finishing

Instructions

1. Prepare the Marinade

• Whisk together olive oil, smoked paprika, cumin, onio-powder, salt, garlic-powder and pepper in a bowl.
• Add the cleaned and dried chicken necks to the marinade. Coat them thoroughly with the mixture. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

2. Assemble the Skewers

• Preheat your grill to medium-high heat.
• Thread the marinated chicken necks onto the soaked wooden skewers, piercing through the meat to keep them secure.

3. Grill to Perfection

• To prevent sticking, Just oil the grill lightly.
• Place the chicken neck skewers on the grill and cook for about 4-5 minutes on each side or until they’re nicely charred and cooked.
• Baste the skewers with any remaining marinade during grilling to enhance the flavor.

4. Serve and Garnish

• Transfer the Smoky Grilled Chicken Neck Skewers to a serving platter.
• Drizzle with a touch of olive-oil if desired for an extra pop of flavor.
• Sprinkle with freshly chopped parsley for a burst of freshness.
• Serve the skewers with lemon wedges on the side for a zesty kick.

5. Thai Coconut Curry Chicken Neck Soup

Ingredients

• 1 lb chicken necks, cleaned and trimmed
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 2 tbsp Thai red curry paste
• 1 lemongrass stalk, bruised
• 3 kaffir lime leaves
• 1-inch piece of galangal or ginger, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro leaves for garnish
• Thai basil leaves, for garnish
• Thai bird’s eye chilli, thinly sliced (optional for heat)

Instructions

1. Infuse the Base

• In a pot, combine coconut milk and chicken broth. Over a medium-heat bring it to a gentle simmer.
• Add Thai red-curry paste and stir to dissolve it into the liquid.

2. Add Aromatics

• Toss in the bruised lemongrass stalk, kaffir lime leaves, and slices of galangal or ginger. Let these aromatics infuse the soup with their flavors.

3. Introduce Chicken Neck

• Add the cleaned and trimmed chicken necks to the pot. Let them cook in the aromatic base until they become tender, about 20-30 minutes.

4. Enhance the Flavors

• Stir in the sliced mushrooms and red bell pepper, allowing them to cook until tender.

5. Season and Balance

• Add fish sauce and brown sugar to the soup, adjusting the amounts to reach the desired balance of salty and sweet flavors.
• Squeeze in the juice of one lime for a zesty tang.

6. Serve and Garnish

• Remove the lemongrass stalk, kaffir lime leaves, and galangal or ginger slices from the soup.
• Ladle the Thai Coconut Curry Chicken Neck Soup into bowls.
• Garnish with fresh cilantro, Thai basil, and sliced Thai bird’s eye chilli if you prefer some heat.

Innovating with Global-Inspired Chicken Neck Creations

Zesty Teriyaki Chicken Neck Stir-Fry

Get ready to savor the bold and zesty flavors of our Teriyaki Chicken Neck Stir-Fry. This dish takes tender chicken neck meat and transforms it into a yummy stir-fry bursting with the sweet, savory, and slightly tangy notes of teriyaki sauce. Quick to prepare and loaded with vibrant vegetables, it’s the perfect answer to your weeknight dinner cravings.

Ingredients

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (or dry white wine)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cornstarch (for thickening)

For the Stir-Fry:

• 1 lb chicken necks, cleaned and sliced into thin strips
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• One onion, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• Cooked white rice for serving
• Sesame seeds, for garnish
• Sliced green onions for garnish

Instructions

1. Prepare the Teriyaki Sauce

• whisk together soy sauce, mirin, sake (or white wine), brown sugar, minced garlic, and grated ginger until the sugar is dissolved.
• Mix one teaspoon of cornstarch with 1 tablespoon of cold water in a separate small bowl to create a slurry. Add this to the sauce and whisk again. Set the sauce aside.

2. Stir-fry the Chicken Neck Strips

• Heat one tablespoon of vegetable-oil in a large skillet or wok over high heat.
• Add the sliced chicken necks and stir-fry until browned and cooked, about 4-5 minutes. Remove the chicken from the skillet and set it aside.

3. Sauté the Vegetables

• In the same skillet, add the remaining one tablespoon of vegetable oil.
• Add the thinly sliced bell peppers, onion, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and vibrant.

4. Combine and Sauce

• Return the cooked chicken neck strips to the skillet with the sautéed vegetables.
• Pour the prepared teriyaki s-auce over the chicken and vegetables.
• Toss everything together to coat evenly and let the sauce thicken, which should take about 2-3 minutes.

5. Serve

• Serve the Zesty Teriyaki Chicken Neck Stir-Fry hot overcooked white rice.
• Use sesame seeds and sliced green onions to garnish with for added texture and freshness.

Aromatic Indian-Style Tandoori Chicken Necks

Experience the captivating flavors of India with our Aromatic Indian-style tandoori Chicken Necks recipe. This dish takes tender chicken necks and infuses them with the fragrant spices and smoky aroma of tandoori preparation. Whether you’re a fan of Indian cuisine or a curious explorer of global flavors, these tandoori chicken necks will transport your taste buds to the streets of India.

Ingredients

For the Marinade:

• 1 lb chicken necks, cleaned and slashed for marination
• 1 cup plain yogurt
• 2 tablespoons tandoori masala spice blend
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon paprika (for color)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• Juice of 1 lemon
• Salt, to taste

For the Skewers:

• Wooden skewers soaked in water
• Vegetable oil for grilling

For Serving:

• Naan bread or pita for serving
• Sliced cucumbers and red onions
• Fresh cilantro leaves
• Mint yogurt sauce (mix yogurt, mint, and a pinch of salt)

Instructions

1. Prepare the Marinade

• In a bowl, combine plain yogurt, tandoori masala spice blend, ginger paste, garlic paste, paprika, ground cumin, ground coriander, ground turmeric, cayenne pepper, lemon juice, and salt. Mix until you have a smooth marinade.

2. Marinate the Chicken Necks

• Place the cleaned and slashed chicken necks in a shallow dish 
• Pour the tandoori marinade over the chicken necks, ensuring they are evenly coated.
• Seal the dish or bag and refrigerate for at least two hours, preferably overnight, to allow the flavors to penetrate the meat.

3. Skewer and Grill

• Preheat your grill to medium-high heat.
• Thread the marinated chicken necks onto the soaked wooden skewers, making sure not to overcrowd them.
• To prevent sticking Brush the grill grates with vegetable oil.
• Grill the tandoori chicken neck skewers on each side for about 4-5 minutes or until they are cooked through and have a lovely charred exterior.

4. Serve

• Serve the Aromatic Indian-style tandoori Chicken Necks hot, ideally with warm naan bread or pita.
• Accompany them with sliced cucumbers, red onions, fresh cilantro leaves, and a mint yogurt sauce for dipping.

Selecting and Preparing Fresh Chicken Necks

Choosing high-quality chicken necks at the market ensures a flavorful and safe cooking experience. Here are some quick tips to help you select the best chicken necks:

1. Color and Appearance:

• Look for chicken necks that have a fresh and pinkish color. Avoid necks that appear gray or have any discoloration.
• The skin on the necks should be smooth and free from any blemishes, bruises, or patches.
• Check for any signs of freezer-burn, which can appear as white or ice crystals on the meat. This indicates that the chicken may have been stored improperly.

2. Smell:

• Fresh chicken necks should have a mild, clean odor. If you detect any unusual or strong odors, it’s a sign that the meat may be spoiled.

3. Texture:

• Gently press on the chicken necks. They should feel firm and spring back when touched. Avoid necks that feel slimy or overly soft, as these are signs of spoilage.

4. Packaging:

• Examine the packaging for any leaks, tears, or punctures. If the packaging is damaged, it may have allowed contaminants to enter.

5. Check the Expiry Date:

• Ensure you check the packaging’s expiration or “use by” date. Purchase chicken necks that are well within their freshness window.

6. Buy from Reputable Sources:

• Choose to buy chicken necks from reputable butchers or grocery stores with a reputation for quality and cleanliness. Trusted sources are more likely to provide fresh and well-handled products.

7. Consider the Source:

• If possible, inquire about the source of the chicken necks. Knowing the origin can give you confidence in the quality of the product. Organic and free-range options are also available, which can offer better flavor and higher quality.

8. Ask for Assistance:

• Feel free to ask the butcher or store staff for assistance. They can provide information about the freshness of the chicken necks and may even be able to recommend specific cuts or brands.

9. Avoid Buying in Bulk:

• Unless you plan to use a large quantity of chicken necks promptly, buying what you’ll use within a reasonable timeframe is best. This reduces the risk of spoilage.

10. Use Your Senses:

• Trust your senses of sight, smell, and touch when assessing chicken necks. If something seems wrong, choosing a different package or source is best.

Through following these tips, you can confidently select high-quality chicken necks that will contribute to delicious and safe meals in your kitchen.

Marination Magic: Infusing Flavor into Chicken Necks

Marinades are a fantastic way to infuse flavor, tenderness, and depth into your chicken necks before cooking. Here are various marinade options that incorporate herbs, spices, and acidic components for a delightful burst of taste:

1. Classic Herb and Garlic Marinade:

• Freshly chopped herbs like rosemary, thyme, and parsley.
• Minced garlic and shallots.
• Olive oil.
• Salt and black pepper.
• A squeeze of lemon-juice for a hint of acidity.

2. Spicy Mexican Marinade:

• Ground cumin, chili powder, and paprika for a kick of spice.
• Minced jalapeños or chipotle peppers for extra heat.
• Lime juice for acidity.
• Fresh cilantro leaves.
• Olive oil.

3. Mediterranean-Inspired Marinade:

• Greek yogurt for creaminess.
• Dried oregano, basil, and thyme.
• Lemon zest and juice.
• Minced garlic.
• Extra virgin olive oil.

4. Teriyaki Marinade:

• Soy sauce for saltiness.
• Freshly grated ginger and minced garlic.
• Brown sugar for sweetness.
• Rice vinegar for acidity.
• A touch of sesame oil.

5. Thai Coconut Milk Marinade:

• Coconut milk for creaminess.
• Thai red curry paste for a punch of flavor.
• Lemongrass, minced.
• Lime juice and zest.
• Fresh cilantro and mint leaves.

6. Lemon-Herb Marinade:

• Lemon juice and zest for acidity and brightness.
• Freshly chopped herbs like basil, mint, and cilantro.
• Minced garlic.
• Olive oil.
• A pinch of red pepper flakes for a subtle kick.

7. Balsamic and Rosemary Marinade:

• Balsamic vinegar for acidity and sweetness.
• Fresh rosemary sprigs.
• Dijon mustard for depth.
• Minced garlic.
• Olive oil.
• Honey for a touch of sweetness.

8. Korean BBQ Marinade:

• Soy sauce.
• Mirin (sweet rice wine).
• Minced garlic and ginger.
• Sesame oil for a nutty flavor.
• Brown sugar for sweetness.
• Gochujang (Korean red pepper paste) for heat.

9. Citrus and Herb Marinade:

• A mix of citrus juices (orange, lemon, lime) for acidity.
• Fresh thyme and sage leaves.
• Minced garlic.
• Olive oil.
• Honey for sweetness.

10. Yogurt and Spice Marinade (Indian-inspired):

• Greek yogurt for creaminess.
• Garam masala spice blend.
• Turmeric for color and earthiness.
• Minced ginger and garlic.
• Lemon juice for acidity.

What to do with chicken neck

Often overlooked in the kitchen, chicken necks can be a delicious and budget-friendly addition to your meals. In this post, I’ll share some creative ideas on what to do with chicken necks, helping you make the most of this underrated ingredient.

Roasting for Flavor

One of my favorite paths to prepare chicken necks is by roasting them. Simply season them with salt, pepper, and your choice of herbs or spices. Pop-out them in the oven at 375°F for about 25-30 minutes or until they turn golden and crispy. Roasting enhances their natural flavor, making them a perfect snack or appetizer.

Broth and Stock

Don’t throw those chicken necks away; they can be the secret ingredient to a rich, flavorful broth or stock. Boil them with vegetables like onions, carrots, and celery to create a base for soups, stews, and sauces. The collagen in chicken necks gives your dishes that extra body and depth of flavor.

Chicken Neck Skewers

For a fun and flavorful dish, try making chicken neck skewers. Marinate the necks in your favorite sauce (I love a combination of soy sauce, garlic, and honey) for at least 30 minutes. Thread them onto skewers and grill until they’re charred and succulent. It’s a tasty appetizer or main course for your next barbecue.

Dog Treats

Consider turning chicken necks into homemade dog treats if you have a furry friend at home. Boil or steam them until fully cooked, then let them cool before giving them to your pet. It’s a natural and healthy treat that your dog will love.

Conclusion

When selecting chicken necks, trust your senses to pick out the freshest and highest-quality cuts. Look for vibrant colors, a clean and pleasant odor, and firm yet succulent meat at the market. Buying from reputable sources ensures you’re getting the best.