How to Cook Chicken Necks
When you eat an animal, it is important to eat as much of this animal as possible, and more often than not, so that these “unusual” pieces are not among the most flavorful. This is true for the face of the pig and for the chicken neck.
Until recently, I never really thought about eating a chicken neck. I ate the neck of the lamb, it was fantastic, but they are (obviously) much meatier. But what the chicken neck lacks in meat is compensated by connective tissue, fat, and more skin for a crispy crust. Plus, they’re incredibly cheap – even at a very expensive bougie store they sell for less than two dollars a pound. Given their composition, chicken necks are only good for a couple of things, but they are very good at those two.
Make a silky and luxurious broth
As we mentioned earlier, the more bone, collagen and connective tissue you have, the better your supply will be. Like the feet and wings , the neck has it all in peaks – unlike the feet, brushing is not required. Just toss them into the pot along with the contents of your freezer waste bag , flavors , a teaspoon or two of salt, and possibly cheese crust, if you have one.
Cover everything with water, bring to a boil, then reduce heat and let simmer for several hours, skimming off the foam from the surface as soon as it appears. (Alternatively, cook in a pressure cooker for an hour.) When the broth is as flavorful as you want it, strain it, chill and refrigerate to harden the fat. Scrape off the fat (if you like) and use the stock over the next few days, or store it in the freezer indefinitely.
Treat them like wings
Chicken necks have even less meat than wings, but the meat has a rich, dark, almost variegated flavor, and eating it corncob-style is kind of fun. Since it is primarily leather, fat and connectives, I find the two-step cooking process works best, with sous vide being one such step.
Season the necks liberally with salt, then place them in a freezer bag and cook in a 150 ℉ bath for two to four hours. Take them out of the bag, blot with paper towels and decide if you want to fry or fry. (For extra profit and extra crispiness, refrigerate them overnight on a wire rack inside the baking sheet.)
Frying may seem like an easier option, but keep in mind that even after a sous vide session, thicker necks may still secrete a little fat, and that fat may splatter, and from a horrible experience, a small fire could occur. in the oven for a moment. If you do insist on frying, cook the sous vide necks for four hours (to remove as much fat as possible) and fry on the lower rack, away from the heating coil.
Frying isn’t that difficult, anyway. Simply heat some oil (just enough to rise in a saucepan enough to cover the necks) in a Dutch oven or cast iron skillet to 400 ℉ and fry until the skin is crispy and golden brown (about seven to 10 minutes). Remove from oil, drain on paper towels, then stir in your favorite wing sauce. (Obviously equal parts Frank and butter.)