7 Delicious Ways to Use Chicken Necks (Plus Why You Should!)

Have you ever looked at a package of chicken necks and thought, “What in the world am I supposed to do with these?” I totally get it! For years I’d walk right past them in the grocery store heading straight for the familiar breast or thigh section. But guys, I’ve been missing out on one of the most flavorful, affordable parts of the chicken – and maybe you have too!

Chicken necks are seriously underrated kitchen heroes. They’re budget-friendly (usually between $3.50-$8 per pound) packed with nutrients and incredibly versatile. After experimenting with them for the past few months, I’m completely hooked, and I can’t wait to share my favorite ways to use them.

Why Chicken Necks Deserve a Spot in Your Kitchen

Before diving into recipes let’s talk about why these humble cuts are worth your attention

• Super affordable – They’re one of the most economical cuts you can buy, perfect for budget-friendly meals
• Flavor powerhouses – They have a rich, intense chicken flavor that’s amazing for stocks and stews
• Nutritionally dense – Packed with collagen, gelatin, calcium, phosphorus, and iron
• Eco-friendly choice – Using the whole animal reduces food waste (something I’m trying to be better about!)

When I first started cooking with chicken necks, I was honestly surprised by how much flavor they packed. They might not look like much, but trust me – they deliver big time in the taste department!

How to Clean Chicken Necks

Before we get to the recipes, let’s cover the basics:

1. Rinse the chicken necks under cold water
2. Pat them dry with paper towels
3. Remove any excess fat or feathers (though some fat adds flavor)
4. For extra cleaning, soak in salted water or vinegar solution for 10-15 minutes

Now let’s get to the good stuff – my favorite ways to use chicken necks!

1. Rich and Flavorful Chicken Neck Stew

This is my go-to comfort food during cold weather. It’s hearty, nourishing, and the chicken necks become so tender they practically fall apart.

Ingredients:

• 2 lbs chicken necks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, chopped
• 1 cup tomatoes, chopped
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Directions:

1. Rinse chicken necks and pat dry.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Brown the chicken necks on all sides (about 8 minutes total), then remove and set aside.
4. Add onion and garlic to the pot, cook until fragrant. Add carrots, celery, and bell pepper and cook for 5 minutes.
5. Add tomatoes and cook for another minute.
6. Season with salt, pepper, thyme, rosemary, and add the bay leaf.
7. Return chicken necks to the pot, pour in broth, and stir well.
8. Reduce heat to low, cover, and simmer for 90 minutes until necks are tender.
9. Remove bay leaf before serving and garnish with fresh parsley.

This stew is incredible served with rice or mashed potatoes to soak up all that flavorful sauce!

2. Smoky BBQ Grilled Chicken Necks

When summer rolls around, these grilled chicken necks are perfect for backyard BBQs. They’re smoky, flavorful, and make a great appetizer or main dish.

Ingredients:

• 2 lbs chicken necks
• 1/2 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Clean chicken necks and pat dry.
2. Mix olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl.
3. Coat chicken necks evenly with the mixture.
4. Marinate for at least 30 minutes (overnight is even better!).
5. Preheat grill to medium-high heat.
6. Grill necks for 10-12 minutes, turning occasionally.
7. Brush with BBQ sauce during the last 2 minutes of grilling.
8. Serve with extra BBQ sauce on the side.

Pro tip: Marinating overnight really lets the flavors penetrate the meat and makes these even more delicious!

3. Crispy Southern Fried Chicken Necks

These are my guilty pleasure! Crispy on the outside, tender on the inside – they make the perfect snack or appetizer.

Ingredients:

• 2 lbs chicken necks
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Oil for frying

Directions:

1. Clean chicken necks and soak in buttermilk for at least 1 hour.
2. Mix flour, cayenne, garlic powder, onion powder, salt, and pepper in a bowl.
3. Remove necks from buttermilk, letting excess drip off.
4. Dredge in flour mixture, pressing to coat evenly.
5. Heat oil to 350°F in a deep skillet.
6. Fry in batches for 6-8 minutes, flipping occasionally until golden brown.
7. Drain on paper towels and serve hot with ranch or spicy mayo.

For extra crispy necks, try double-frying them! Fry for 4-5 minutes, rest for a minute, then fry again for 2-3 minutes.

4. Asian-Style Braised Chicken Necks

This is my husband’s favorite way to eat chicken necks. The slow braise makes them incredibly tender, and the Asian flavors are amazing.

Ingredients:

• 2 lbs chicken necks
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1-inch ginger, sliced
• 1 cup chicken broth
• 1 tbsp sesame oil
• 1 tsp Chinese five-spice powder (optional)
• Green onions & sesame seeds for garnish

Directions:

1. Rinse and pat dry chicken necks.
2. Combine soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and broth in a pot.
3. Optional: Sear chicken necks in oil for 2-3 minutes per side to enhance flavor.
4. Add braising sauce, bring to a boil, then simmer on low for 45-60 minutes.
5. Stir in sesame oil before serving.
6. Garnish with green onions and sesame seeds, and serve over rice.

I like to marinate the chicken necks in the sauce for 1-2 hours before cooking for even deeper flavor.

5. Crispy Air Fryer Chicken Necks

Got an air fryer? This is a healthier alternative to deep-fried chicken necks but still delivers that satisfying crunch!

Ingredients:

• 2 lbs chicken necks
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt & black pepper to taste
• 1 tbsp cornstarch (optional, for extra crispiness)
• 1/2 tsp baking powder (optional, for a light crunch)

Directions:

1. Rinse and pat dry chicken necks thoroughly.
2. Toss with olive oil and all seasonings.
3. If using, add cornstarch and baking powder for extra crispiness.
4. Preheat air fryer to 400°F and lightly spray the basket with oil.
5. Arrange necks in a single layer and cook for 12-15 minutes, shaking halfway.
6. Let rest for a minute before serving with your favorite dipping sauce.

Pro tip: Spray the chicken necks with a little oil halfway through cooking for an extra-crispy finish!

6. Chicken Neck Stock – The Base for Amazing Soups and Sauces

This is probably the most common use for chicken necks, and for good reason – they make an incredibly flavorful stock!

Ingredients:

• 2 lbs chicken necks (optionally roasted for deeper flavor)
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 1 tsp peppercorns
• Fresh herbs like thyme or parsley stems
• Water to cover

Directions:

1. Optional: Roast chicken necks at 400°F for 30-40 minutes for deeper flavor.
2. Place necks and all vegetables in a large pot.
3. Cover with cold water (about 1-2 inches above ingredients).
4. Bring to a boil, then reduce to a gentle simmer.
5. Skim any foam that rises to the surface.
6. Simmer for 2-3 hours (or longer for richer flavor).
7. Strain through a fine-mesh sieve lined with cheesecloth.
8. Cool and store in the refrigerator for up to 5 days or freeze for several months.

I make a big batch of this every couple weeks and freeze it in ice cube trays for easy portioning.

7. Chicken Neck Confit

This is a bit more advanced, but the results are so worth it! Confit is a French method of slow-cooking in fat that yields incredibly tender and flavorful meat.

Ingredients:

• 2 lbs chicken necks
• 4 cups duck fat or olive oil
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp salt
• 1 tsp black peppercorns
• Fresh herb sprigs (thyme, rosemary)

Directions:

1. Pat chicken necks dry and season with salt.
2. Place in a container, cover, and refrigerate overnight.
3. Rinse off excess salt and pat dry again.
4. Place necks in a deep pot and cover completely with fat.
5. Add garlic, bay leaves, peppercorns, and herbs.
6. Cook on very low heat (just barely simmering) for 2-3 hours until tender.
7. Let cool in the fat, then transfer to a storage container.
8. Keep refrigerated, covered with the cooking fat, for up to 2 weeks.

Use the confit chicken necks in salads, pasta, or enjoy on their own with crusty bread!

Storage and Reheating Tips

• Store leftover cooked chicken necks in an airtight container in the refrigerator for up to 3 days.
• For freezing, place in a ziplock bag with the air removed. They’ll stay fresh for up to 3 months.
• Reheat in an air fryer (350°F for 5 minutes) or oven (375°F for 8-10 minutes) to maintain crispiness.

Final Thoughts

So there ya have it – seven amazingly delicious ways to use chicken necks! They’ve become a regular part of my cooking rotation, and I’m constantly amazed by how versatile and flavorful they are.

Don’t be put off by their appearance or the fact that they’re not the most popular cut. Chicken necks are budget-friendly, packed with nutrition, and can be transformed into incredible dishes with just a bit of know-how.

Have you cooked with chicken necks before? I’d love to hear your favorite recipes or any questions you might have in the comments below!

Happy cooking!

P.S. If you loved these recipes, check out my article on chicken feet – another underappreciated but delicious part of the chicken!

Yes, chicken necks are healthy for humans when properly cooked and cleaned, offering protein, collagen, calcium, phosphorus, and other minerals important for skin, bone, and joint health. They can be prepared by boiling, grilling, or frying and are also excellent for making flavorful stocks, soups, and stews. However, thorough cooking is essential to eliminate potential pathogens like Campylobacter and ensure safety.

You can use chicken giblets and necks to add deep flavor to stocks, broths, and gravies, or you can prepare them as delicious dishes like curries, fried gizzards, or adding them to stuffing and dirty rice. The neck is excellent for making rich stock due to its high collagen content, while the hearts, livers, and gizzards can be pan-fried, braised, or used in various culinary applications.