Source: Vladimir, AdobeStockIn cooking, liver and heart are often used, but chicken necks usually remain overlooked. And quite unfairly so, because many wonderful dishes can be prepared from them. In this collection, we've gathered 20 excellent chicken neck recipes – you'll be surprised by their simplicity and wonderful taste!
1. Spicy Chicken Necks for Beer
Source: dzen.ruAn appetizing snack that disappears from the table in minutes.
You will need: 1 kg chicken necks, 4 cloves garlic, 2 tbsp mustard, 3 tbsp vegetable oil, 1 tsp khmeli-suneli, 0.5 tsp ground black pepper, 0.5 tsp salt.
Preparation: Clean, rinse, and place chicken necks in a deep bowl or pot. Add mustard, spices, salt, and garlic pressed through a press. Mix, cover, and refrigerate for 3 hours. Then, place the necks on a heated pan with oil and fry until golden brown.
2. Chicken Necks Baked with Honey and Mustard
Source: drive2.ruServe the finished dish on a bed of greens, sprinkled with sesame seeds and finely chopped onions.
You will need: 1 kg chicken necks, 1 tbsp mustard, 2 tbsp honey, 2 cloves garlic, 0.5 tsp ground black pepper, 0.5 tsp ground coriander, 0.5 tsp salt.
Preparation: Mix mustard, honey, spices, salt, and garlic pressed through a press. Marinate the chicken necks in the mixture for 3-5 hours. Arrange them in a single layer on a lined baking sheet and bake for 40 minutes in the oven at 180 degrees Celsius.
3. Boiled Chicken Necks
Source: cookpad.comCooking time may vary depending on the size of the necks.
You will need: 800 g chicken necks, 1 carrot, 2 onions, 1 parsley root, 4 black peppercorns, 2 bay leaves, 1 tsp salt, 1.5 L water.
Preparation: Prepare the necks, place them in a pot with cold water, and boil for 10 minutes after coming to a boil. Then drain the broth, add fresh water, salt, spices, peeled onion, carrot, and parsley root. Simmer for 1.5 hours over low heat. Place the boiled chicken necks and carrots on a plate, and discard the onion and parsley root.
4. Chicken Necks with Vegetables in the Oven
Source: mirtesen.ruA hearty and delicious dish for the whole family.
You will need: 500 g chicken necks, 300 g zucchini, 200 g bell pepper, 1 carrot, 2 onions, 4 tbsp olive oil, 1/2 bunch of greens, 3 cloves garlic, ground black pepper and salt.
Preparation: Rinse and cut chicken necks into 3 pieces. Prepare vegetables and cut into large pieces. Mix necks and vegetables in a bowl, add half of the oil, ground pepper, and salt. Place the mixture in a greased baking dish, cover with a double layer of foil, and bake for 40 minutes at 180 degrees Celsius. Then carefully remove the foil and return the dish to the oven for another 10 minutes.
Mix chopped herbs and garlic pressed through a press, add the remaining oil, a little salt and pepper. Place the baked necks with vegetables on a plate, and top with the aromatic herb and garlic mixture.
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5. Grilled Chicken Necks
Source: pinterest.comYou can also place the necks on a greased grill grate and cook them on a barbecue.
You will need: 1 kg chicken necks, 2 tbsp mayonnaise, 1 tbsp mustard, 2 cloves garlic, 0.5 tsp ground black pepper, 0.5 tsp ground coriander, 0.5 tsp salt.
Preparation: Mix mayonnaise, mustard, spices, salt, and garlic pressed through a press. Marinate the chicken necks in the mixture for 2-3 hours, then place them on a heated grill surface and cook until done, turning frequently.
6. Spicy Chicken Necks in a Pan
Source: youtube.comAn original snack that can easily replace croutons and chips.
You will need: 500 g chicken necks, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp rice vinegar, 2 cloves garlic, 10 g ginger root, 2 tbsp vegetable oil, 0.5 tsp ground paprika, 0.5 tsp ground black pepper, 0.5 tsp salt.
Preparation: Prepare the chicken necks and place them in a bowl. Separately mix soy sauce, honey, rice vinegar, spices, salt, minced ginger, and garlic. Add the spicy mixture to the bowl with the necks, mix, set aside for 3 hours, then fry them in hot oil until golden brown on all sides.
7. Chicken Neck Soup
Source: shefcook.ruA rich and appetizing soup for lunch.
You will need: 500 g chicken necks, 400 g potatoes, 1 carrot, 1 onion, 2 tbsp vegetable oil, 3 black peppercorns, 2 allspice berries, salt to taste, 2.5 L water.
Preparation: Prepare and place chicken necks in a pot. Add spices, water, and boil for 20 minutes. Peel and chop potatoes and onion, and grate the carrot. Fry onion with carrot in oil until golden. Add potatoes and sautéed vegetables to the pot with the necks, boil for 10 minutes. Add salt to taste, boil for another 5 minutes, and remove from heat.
8. Borscht with Chicken Necks
Source: dzen.ruThe foam that appears during cooking should be skimmed off.
You will need: 500 g chicken necks, 150 g beets, 350 g potatoes, 250 g cabbage, 1 carrot, 1 onion, 2 cloves garlic, 30 ml vegetable oil, 3 tbsp tomato sauce, ground black pepper and salt to taste, 3 L water.
Preparation: Pour cold water over chicken necks and boil for 20 minutes. Chop cabbage, peeled beets, potatoes, and onion. Grate the carrot. Fry onion with carrot in oil until soft, add beets and simmer for 10 minutes. Add tomato sauce, garlic pressed through a press, and a few spoons of broth, simmer over low heat for 10 minutes. Add potatoes and sautéed vegetables to the pot with the necks, and boil for 10 minutes. Add cabbage, salt, and pepper. Boil the borscht for another 8-10 minutes and remove from heat.
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9. Rassolnik with Chicken Necks
Source: pro-orehi.ruThe taste will be even richer if you add a few spoons of pickle brine to the broth.
You will need: 500 g chicken necks, 400 g potatoes, 2 pickled cucumbers, 1 carrot, 1 onion, 100 g pearl barley, 2 tbsp vegetable oil, 4 black peppercorns, 1 bay leaf, ground black pepper and salt to taste, 2.5 L water.
Preparation: Soak pearl barley in cold water for 4 hours beforehand. Cut chicken necks into 2-3 pieces, and grate the carrot. Chop cucumbers, peeled potatoes, and onion. Place pearl barley and necks in a pot with cold water, add bay leaf, peppercorns, and boil for 20 minutes. Fry onion with carrot in oil until soft, transfer the sautéed vegetables to the pot with the necks, add potatoes, pickled cucumbers, and cook all together for another 15 minutes. Pepper, salt, and after 2 minutes, remove the rassolnik from the stove.
10. Chicken Necks Stewed with Mushrooms
Source: pinterest.comIf you don't have broth, just use boiled water.
You will need: 500 g chicken necks, 200 g mushrooms, 1 carrot, 1 onion, 2-4 sprigs of greens, 2 tbsp vegetable oil, 3 black peppercorns, 2 bay leaves, 0.5 tsp salt, 150 ml broth.
Preparation: Chop mushrooms, carrot, and peeled onion. Fry chicken necks in oil until golden brown. Add spices, onion with carrot, and fry all together for 5-7 minutes. Add mushrooms and cook for another 10 minutes, stirring occasionally. Pour in hot broth, salt, and simmer covered for 15 minutes. Sprinkle the finished dish with chopped herbs.
11. Chicken Necks Stuffed with Mushrooms and Potatoes
Source: livejournal.comThis dish is often prepared in Israel.
You will need: 1 kg chicken necks with skin, 200 g mashed potatoes, 200 g mushrooms, 2 onions, 50 g butter, 2 tbsp cream, ground black pepper and salt to taste, 150 ml hot water.
Preparation: Remove the skin from the necks and sew one edge with thread. Chop mushrooms and peeled onion. Fry onion in butter until translucent, add mushrooms, cream, ground pepper, salt, and simmer for 15 minutes. Mix this sautéed mixture with mashed potatoes. Stuff the skin pouches with the resulting filling and sew the other edge. Fry the prepared necks in a heated pan with oil, then pour in water and simmer covered for 15-20 minutes.
12. Stuffed Chicken Necks
Source: dzen.ruBe sure to remove the threads before serving.
You will need: 1 kg chicken necks with skin, 100 g cooked rice, 200 g cooked chicken hearts, 200 g cooked chicken liver, 1 onion, 2 tbsp vegetable oil, ground black pepper and salt to taste, 150 ml broth.
Preparation: Peel, chop, and fry onion in oil until golden. Finely chop chicken hearts and liver. Add sautéed onion, rice, ground pepper, and salt, mix. Remove the skin from the necks, sew one edge with thread. Stuff the skin pouches with the prepared filling and sew them up. Fry in oil until golden brown, then pour in hot broth and simmer for another 20 minutes.
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13. Pilaf with Chicken Necks
Source: fishki.netWe recommend preparing the dish with parboiled rice.
You will need: 1 kg chicken necks, 500 g rice, 300 g carrots, 300 g onions, 1 head of garlic, 2 tbsp vegetable oil, 4 black peppercorns, 2 allspice berries, 1 tsp barberry, 2 tsp salt, 1 L meat broth.
Preparation: Grate carrots, and peel and finely chop onions. Fry chicken necks in oil until golden brown, add onion, carrot, spices, and cook for 10 minutes. Add rinsed rice and fry all together for another 2-3 minutes. Add hot broth and salt, insert a whole head of garlic, cover, and cook pilaf with chicken necks for 20 minutes.
14. Chicken Necks Stewed with Mushrooms in Sour Cream
Source: pinterest.comCook in a deep frying pan or a thick-bottomed cauldron.
You will need: 800 g chicken necks, 200 g mushrooms, 2 onions, 2 cloves garlic, 2 tbsp vegetable oil, 120 g sour cream, 3 black peppercorns, 2 bay leaves, 1 tsp salt, 150 ml boiled water.
Preparation: Chop mushrooms, peeled onion, and garlic. Fry onion in oil until translucent, add mushrooms and cook for 10 minutes, stirring occasionally. Place prepared chicken necks, fried mushrooms with onion, and spices in a cauldron. Add garlic, sour cream, salt, and hot water, cover, and simmer for 30 minutes over low heat.
15. Potato Roast with Chicken Necks
Source: fb.ruServe with a vegetable salad or Korean carrots.
You will need: 500 g chicken necks, 800 g potatoes, 1 carrot, 1 onion, 2 tbsp vegetable oil, 3 black peppercorns, 1 tsp salt, 400 ml chicken broth.
Preparation: Clean, rinse, and cut necks into 2-3 pieces. Chop carrots, peeled potatoes, and onions. Fry onion with carrot in oil until translucent. Add chicken necks and cook for another 10-15 minutes, stirring occasionally. Add potatoes, black pepper, salt, and hot broth. Cover and cook for 15 minutes over low heat.
16. Beans with Chicken Necks
Source: cookpad.comIf desired, also try adding a little sun-dried tomatoes.
You will need: 500 g dry beans, 500 g chicken necks, 2 medium tomatoes, 150 g bell pepper, 150 g carrots, 150 g onions, 2 tbsp vegetable oil, spices and salt to taste, 1.5 L water.
Preparation: Soak beans in cold water overnight beforehand. Prepare and cut chicken necks into 2-3 pieces. Chop tomatoes, carrots, peeled bell pepper, and onions. Fry onion with carrot in oil until soft, add pepper, tomatoes, and simmer for 10 minutes. Separately fry chicken necks until golden brown.
Place chicken necks, beans, and sautéed vegetables in a cauldron. Add salt, spices, and hot water, cover, and cook over low heat for 30 minutes.
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17. Chicken Neck Aspic
Source: ketokotleta.ruDo not add or remove water after boiling.
You will need: 2 kg chicken necks, 1 carrot, 4 onions, 2 cloves garlic, 2 bay leaves, 5 black peppercorns, 1 tsp salt, 4 L water.
Preparation: Place chicken necks in a pot, cover with cold water, and simmer over low heat for 1.5 hours from the moment it boils. Add spices, peeled carrot and onion, cook all together for another 1.5 hours. Remove necks with a slotted spoon, separate meat from bones, and arrange in containers. Discard onion, and chop carrot and add to the meat. Add salt and garlic pressed through a press to the broth, boil for another 3 minutes. Cool, pour into containers, and refrigerate for 4-6 hours.
18. Goulash with Chicken Necks and Hearts
Source: zdorovogotovim.ruFor a better aroma, you can add a little garlic and fresh herbs to the dish.
You will need: 400 g chicken necks, 200 g chicken hearts, 150 g carrots, 150 g onions, 30 ml vegetable oil, 50 ml tomato sauce, 1 tbsp flour, 4 black peppercorns, 2 allspice berries, 0.5 tsp salt, 350 ml hot water.
Preparation: Chop chicken necks and hearts. Grate carrots, and peel and finely chop onions. Fry necks and hearts in oil until golden brown, add vegetables, spices, and fry all together for another 5-7 minutes. Sprinkle with flour and mix, pour in water mixed with tomato sauce, and simmer all together for 40 minutes. Salt, turn off the heat, and let it steep covered for 15 minutes.
19. Chicken Necks Stewed with Eggplant and Tomatoes in a Multicooker
Source: pinterest.comA multicooker will turn the simplest dish into a true masterpiece.
You will need: 500 g chicken necks, 300 g eggplant, 200 g tomatoes, 2 onions, 2 tbsp corn oil, 4 black peppercorns, 0.5 tsp ground cardamom, 0.5 tsp salt, 400 ml hot water.
Preparation: Chop chicken necks, eggplant, tomatoes, and peeled onion. Pour oil into the multicooker bowl, add necks, vegetables, and spices. Pour in water mixed with salt, and select the "Stew" mode for 50 minutes.
20. Chicken Necks with Potatoes and Pumpkin in a Multicooker
Source: zdorovogotovim.ruCook using "Stew," "Boil," or "Multipovar" programs.
You will need: 500 g chicken necks, 300 g potatoes, 300 g pumpkin, 2 cloves garlic, 2 onions, 40 g butter, 2 allspice berries, 3 black peppercorns, 1 bay leaf, 1 tsp salt, 400 ml chicken broth.
Preparation: Prepare and cut chicken necks into 2-3 pieces. Peel vegetables and cut into medium pieces. Peel garlic and lightly crush with the blade of a knife. Activate the "Fry" mode, melt butter, and lightly fry the onion. Add chicken necks, spices, and fry all together for another 15 minutes. Add potatoes, pumpkin, garlic, and salt. Pour in hot broth, close the multicooker lid, and activate the "Stew" program for 50 minutes.