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How long to cook chicken necks for soup. How long to cook chicken necks and what can you cook from them? Tasty and quick stuffing of chicken necks

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 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 overcooked, chicken necks release sufficient quantity calcium necessary for the puppy’s growth, and with regular addition of such a product to the pet’s diet, there will be no need to use preparations with this microelement.

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. While preparing food, 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.

Many housewives consider necks to be an inedible part of a chicken carcass. Actually it's serious mistake, because 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 offal, 155 g onions, 400 g sour cream with 20% fat, 200 ml water, salt and spices.

The first thing to do is fill the necks cold water 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 sound signal do not rush to open the lid, leave for another 15 minutes, and then serve.

How to make chicken neck soup?

This product can be used to prepare different firsts dishes, let's focus on a light and tasty soup, which 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, place the roast and vermicelli in 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 each 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 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 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 the 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 cooking chicken and its components. delicious dishes, including chicken necks. If you use a little imagination, you can create interesting dishes from chicken necks that will appeal even to 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. This soup can be cooked 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 remove all the pulpy part. After this, you need to finely chop the champignons and fry them along with the half rings onions 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 to the table 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 proper preparation The bones present in chicken necks become soft and can be completely consumed and consuming calcium from the bones is beneficial for health. And chicken necks will be an excellent basis 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 together 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 until 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 with beer. While the chicken necks are being prepared 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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List of recipes

There are great recipes chicken neck dishes. If you still don’t buy chicken necks and don’t know what you can cook from them, it’s worth adding to your culinary knowledge. The necks are very tasty, aromatic and nutritious. How long should this product be cooked? It will take about 30 minutes to cook.

Recipes for chicken neck dishes attract with their variety. Necks can be fried, steamed, stewed and baked, stuffed, and what’s most amazing is that they can be cooked quickly and very tasty. What are chicken necks in sour cream or stuffed chicken necks worth! The main thing is to add a little imagination and a wonderful dinner on the table is guaranteed.

Ingredients:

Chicken necks - 500 g;
Carrots – 1 pc.;
Friable rice - 150 g;
Potatoes - 6 pcs.;
Onions – 1 pc.;
Olive oil - to taste;
Salt, seasonings and herbs - to taste.

Preparation:

The recipe for “Light Soup” is easy to prepare, but very tasty.
The necks must be thoroughly rinsed in water.
Add them to boiling water and cook, skimming off any foam that forms.
Wash the potatoes, peel and cut into small cubes.
Add to the pan and leave to simmer over low heat. Salt, pepper and add spices and herbs to taste.
For a hearty dish of chicken necks, rinse the rice under cool water and grate the carrots on a medium grater. Chop the onion very finely.
Sauté onions and carrots in olive oil in a frying pan.
Next, add the sautéed vegetables to the broth. Add salt to taste and cook until the dish is fully cooked.
Chicken neck soup is ready!
For a festive dinner, “Light Soup” can be served as a first course, and stuffed chicken necks as a second course. Bon appetit!

Ingredients:

Chicken necks - 200 g;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Potatoes - about 800 – 900 g;
Tomatoes - 2 pcs.;
Pepper - 2 pcs.;
Cabbage - about 300-350 g;
Corn - 1 can;
Olive oil;
Salt, seasonings and herbs to taste.

Preparation:

Turn on the multicooker and select the “Frying” mode.
Pour vegetable oil into the multicooker bowl, rinse the necks and fry for 5 minutes.
Peel the onions and carrots. Grate the carrots on a medium grater and cut the onion into medium cubes.
Add the vegetables to the main ingredient in the slow cooker and fry them together for about 5 minutes under the lid closed, but with the valve slightly open.
Meanwhile, peel the potatoes and cut into not very thick slices.
Place in a bowl, add one glass of liquid. Add salt and pepper and simmer for about 15 minutes.
Wash the tomatoes and peppers for the neck dish and cut into medium cubes or strips.
Shred the cabbage.
Then add the vegetables to the slow cooker along with the canned corn.
Simmer until done (about 25 minutes). You can also add spices and herbs to taste.
The “Chicken necks in a slow cooker” dish is ready! The recipe is easy to prepare, and taste qualities similar to the “Stuffed Necks” dish. Tasty and satisfying! Bon appetit!

Chicken necks with baked potatoes

Ingredients:

Kefir - 1 glass;
Chicken necks - 6 pcs.;
Potatoes - 8 pcs.;
Onions - 1 pc.;
Garlic - 3 cloves;
Lettuce leaves - optional;
Fresh tomato - 2 pcs.;
Red and black pepper - optional;
Salt and bay leaf - to taste.

Preparation:

Rinse the necks, peel and place in a bowl.
Salt and pepper with red and black pepper.
Next add chopped onion and garlic.
Mix everything thoroughly and pour in kefir.
Marinate for about 40 minutes.
Meanwhile, peel the potatoes and cut them into slices.
Place on a baking sheet, grease with oil and salt.
Next, place the necks marinated in kefir and place in the oven.
In 45-50 minutes the dish is ready!
Place the finished dish into a beautiful bowl, garnish with tomatoes or other vegetables to taste, and sprinkle with herbs. Bon appetit!

Ingredients:

Chicken necks - 200 g;
Onion – 2 pcs.;
Parsnip - 1 pc.;
Carrots - 1 pc.;
Gelatin;
Green;
Salt;
Seasonings;
Bay leaf - to taste.

Preparation:

Wash the chicken necks and cut into 5 pieces.
Pour in cold water and place on low heat. Remove foam as it boils.
Add spices and salt to the broth.
Cook for about 2 more hours until the liquid is reduced by half.
Add herbs and greens, cook for 4 minutes and then leave to cool.
Remove the necks and let them cool. Carefully separate the meat from the bones. This is very easy to do.
Soak the gelatin. You only need to add a little bit of it, the dish freezes well even without it.
Dissolve the gelatin in a water bath and add to the broth.
Place the meat in a beautiful dish and pour in the broth.
Place in the refrigerator.
The recipe is very easy, but aromatic and tasty, it can also go with beer! Tasty and aromatic! Bon appetit!

A delicious first course of chicken necks can be prepared in a slow cooker.

Ingredients:

Potatoes – 2 pcs.;
Shakes – 300 g;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Cabbage – 300 g;
Tomato – 3 pcs.;
Bay leaf – 3 pcs.;
Salt and spices to taste.

Preparation:

Rinse the necks, peel them and place them in a container of water in a slow cooker. Select the “Frying” mode.
Remove foam as it boils.
Chop carrots and onions and fry until golden brown.
Place potatoes with shredded cabbage in boiling water in a slow cooker. Cook for about 30 minutes.
Next, add fried carrots and onions to the “Quick Soup”.
Place the tomatoes in the broth in the slow cooker at the very end along with salt, seasonings, and bay leaf.
The “Quick Soup” dish in the slow cooker is ready! After the soup, you can serve the second course “Stuffed Neck.” Bon appetit!

Stuffed necks

Ingredients:

Skin from necks - 6 pcs.;
Navels - 6 pcs.;
Hearts - 6 pcs.;
Stomachs - 6 pcs.;
Semolina - 4 tbsp. l.;
Onion - 2 pcs.;
Egg - 2 pcs.

Preparation:

Grind the by-products.
Chop the onion and add it to the resulting minced meat.
Add semolina.
Mix everything and add eggs.
Salt and pepper.
Stuff the skin from the chicken necks and sew them up.
Then place them in boiling water and cook for about 35 minutes.
Remove and cool.
That's it! The “Jewish” appetizer is ready! Bon appetit!

Fragrant shakes

Ingredients:

Necks - 300 g;
Tomato paste - 2 tbsp. l.;
Soy sauce - 2 tbsp. l.;
Garlic - 2 cloves;
Salt and seasonings to taste.

Preparation:

Rinse and dry the necks.
Place in a bowl, salt and pepper, add pasta, sauce, garlic.
Mix everything thoroughly and put it in the refrigerator for 50 minutes, but you can also overnight.
Next, preheat the oven to 200 degrees.
Lay out the products in one layer. There is no need to lubricate them because they are quite greasy.
When the crust appears golden brown, carefully turn it over so that the necks are fried on both sides. The dish is ready! Bon appetit!

Baked sticks are an excellent dish for connoisseurs of the taste of chicken necks. You just need to be patient before you start cooking the necks, because the meat is quite difficult to separate from the bone.

Ingredients:

Shakes - 500 g;
Low-fat sour cream - 300 g;
Cilantro;
Tarragon - to taste;
Salt and pepper as desired.

Preparation:

Remove the skin from the necks, then transfer them to a bowl or container.
Sprinkle with cilantro and tarragon. Mix.
Pour in a partial cup of low-fat sour cream. Mix again.
Cover with a lid and put in the refrigerator for a day.
Next, place the marinated necks on a baking sheet and place in the oven, preheated to 200 degrees. Bake for no more than an hour.
Serve the product as a separate dish with salted tomato juice.
Don't forget about napkins, as you need to eat with your hands. Bon appetit!

Video recipe: Stuffed chicken necks

Soup with chicken necks and noodles is a simple but very tasty soup. The broth on the necks turns out to be especially rich and aromatic. As a child, my mother always cooked this soup for me when I was sick, and I certainly immediately recovered))) After cooking, the meat on chicken necks becomes very soft and simply melts in the mouth.

Compound:

Water – 3 l
Chicken necks – 600-800 g
Vermicelli – ½ cup
Carrots – 1 pc.
Onion – 1 pc.
Dried herbs (dill and parsley) - to taste
Ground black pepper - to taste
Salt - to taste

Preparation:

Wash the chicken necks and remove excess fat. It is most convenient to remove fat with a small knife. If you bought necks with skin, then before cooking the skin will need to be removed so that the soup is not too greasy.

Boil water in a deep saucepan and place the necks in boiling water. To cook the necks, 30 minutes is enough, but the longer they cook, the more tender the meat becomes. Therefore, I increased the total cooking time for the necks to 50 min-1 hour. Do not forget to periodically skim the foam from the broth.

While the broth is cooking, prepare the vegetables. Peel the carrots and onions. Grate the carrots on a coarse grater and cut the onion into small cubes.

Heat a little vegetable oil in a frying pan and add the vegetables. Sauté the carrots and onions over low heat with occasional stirring for 10-15 minutes.

5-7 minutes before the end of cooking the broth, depending on how long your noodles need to cook, place the sautéed vegetables and noodles into the pan. You probably noticed that there are no potatoes in the soup; this is done deliberately to make the soup lighter.

Boil the soup until the vermicelli is ready, add salt, pepper and dried herbs. Do not overdo it with spices, so as not to interrupt the taste of this amazing broth. Turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes.

The chicken neck soup is ready, serve it hot, garnished with chopped herbs. It is very tasty to eat this soup as a bite with a piece of black bread, smeared with mustard or horseradish. Don’t forget about this recipe when one of your loved ones falls ill, remember its wonderful healing effect))

Bon appetit!

Below you can watch a funny video:

Chicken necks are a simple and inexpensive ingredient for preparing chicken broth or aspic, so those who have never cooked them before will be interested to know how long and how to properly cook chicken necks in a saucepan at home.

How long to cook chicken necks until done?

The cooking time for chicken necks depends on the chosen cooking method, so in a saucepan or in a slow cooker in the “Baking” mode they can be cooked until fully cooked in 1 hour, and when steamed in a double boiler you will have to wait 1.5 hours until they are ready.

Having learned how long to cook chicken necks, we will next consider the process of boiling them in a saucepan so that we know how to cook a delicious rich chicken broth from them.

How to cook chicken necks in a saucepan?

Ingredients: chicken necks - 300 g, water - 3 l, salt - 1 tsp, bay leaf - 1-2 pcs, black peppercorns - 3-4 pcs.
Total cooking time: 1 hour, cooking time: 1 hour.
Calorie content: 297 calories (per 100 grams of product).
Cuisine: European. Type of dish: meat dish. Number of servings: 2.

In the example below, we will consider sequentially how to properly cook chicken necks when preparing chicken soup, but we will not consider the recipe for chicken soup itself:

If the necks have been frozen, they must first be thawed at room temperature.
Rinse chicken necks in water.
Place the washed chicken necks in a saucepan and pour in cold water (proportion for soup: 1 liter of water per 100 grams of chicken necks), then bring the water in the saucepan to a boil over high heat.
After the water boils, reduce the heat (the water should not boil too much), skim off the foam on the surface of the water with a spoon and cook the chicken necks for 60 minutes until tender.
After 40 minutes of cooking, add salt to taste, bay leaf and black peppercorns and cook for another 20 minutes until tender. While cooking the soup, rice and chopped potatoes are added at this moment, and after 10 minutes frying.

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