How long to cook chicken necks

There are great recipes for chicken necks. 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.

How long to cook chicken necks in a slow cooker

Place chopped carrots, white onions and washed or marinated chicken necks in a multicooker container. You should not put frozen necks in the slow cooker - they will, of course, be cooked, but the taste will be ruined. So chicken necks should be chilled, but not frozen.
Add a couple of pinches of salt to the container, red or black pepper to taste, optionally (but you can!) a couple of teaspoons of tomato paste or tomato juice, sour cream or cream. Fill it halfway with water and select the multicooker mode. The optimal mode for cooking chicken necks is “Stew” for 30-40 minutes, although it is also possible to cook them in the “Baking” mode for about 40-50 minutes or the “Steam” mode for 60-70 minutes. At the end of cooking, leave the chicken necks for 10-15 minutes without opening the multicooker and you can serve them.

Light soup

Ingredients:

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

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 completely 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!

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.

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 is similar in taste to the “Stuffed Necks” dish. Tasty and satisfying! Bon appetit!

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?

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.

You may also be interested in articles on the topic:

How long to cook chicken hearts.
How long to cook chicken liver.
How to cook chicken breast.

In conclusion to the article, it can be noted that knowing how and how long to cook chicken necks in time, you can cook a tasty and rich broth from them or aspic. We leave our reviews and useful tips on how to cook chicken necks at home in the comments to the article and share it on social networks if it was useful to you.

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Cooking features

Frying or stewing chicken necks is easy. However, in order for them to be as tasty as possible, the cook needs to know and take into account several important points.

It is best to use fresh and chilled chicken necks for cooking in a frying pan, as they are more juicy. If you decide to cook frozen offal, allow it to thaw naturally without exposing it to sudden temperature changes. Trying to speed up the process using a microwave or warm water will cause the chicken necks to lose a lot of moisture, becoming less juicy and tasty.
Before cooking, chicken necks must be cleaned. It would also be a good idea to cut off excess fat from them.
Chicken necks will come out much softer and juicier if you marinate them before cooking. Typically, formulations based on soy sauce, sour cream, mayonnaise, and kefir are used for this. For piquancy, add adjika, ketchup, mustard, and garlic to the marinade. The taste of the finished dish will depend on the composition of the marinade.
In order to cook chicken necks in a frying pan, it is enough to fry them for 20 minutes, but this cooking method is rarely used. Usually, the product is first fried, then stewed, or vice versa, first stewed, then the excess liquid is evaporated and the necks are fried. In this case, the overall process of cooking chicken necks in a frying pan takes about 30 minutes. If you need to simmer them without frying, it will take about 40 minutes.
Chicken necks will turn out more juicy and tender if you stew them with vegetables, in tomato or soy sauce, sour cream or mayonnaise. Such additives are especially needed when the product is prepared without prior marinating.

Chicken necks cooked in a frying pan are served with a side dish of rice, buckwheat, potatoes, and other vegetables. You can also offer them without any additions, that is, as an independent snack.

Nutritional and energy value:

Ready meals
kcal 1890 kcal	proteins 120 g	fats 260 g	carbohydrates 0 g
Portions
kcal 630 kcal	proteins 40 g	fat 86.7 g	carbohydrates 0 g
100 g dish
kcal 189 kcal	proteins 12 g	fat 26 g	carbohydrates 0 g

COOKING IN THE OVEN

We place the sausages on a metal rack, which we install in the middle of the oven, place a tray at the very bottom to collect dripping fat, select the upper and lower heating (if available).

Turn it on at about 70 degrees (everything is individual; our oven, even at 50 degrees, cooks much hotter after a couple of hours). In terms of time, it should be about the same as in the case of a dryer.

The oven must remain slightly open at all times during cooking!

Quick soup

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

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.

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:

Neck skin – 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 all! The “Jewish” appetizer is ready! Bon appetit!

Baked sticks

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!

STORAGE

If you cook a lot of sausages at once, you can leave what you plan to eat during the week in the refrigerator, and put the rest in a bag and put it in the freezer. They defrost very quickly.

***

I advise you to definitely gnaw on the beer hot, immediately after cooking - it’s really very tasty.

At the output we get approximately half the weight than at the input. From one kilogram of minced meat there is about half a kilo of sausages.

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Video of beer preparation

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Aspic

Ingredients:

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

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!

How to cook broth

Wash the chicken and place it in a deep pan. The whole carcass does not need to be cut.

Pour water so that it covers the meat. If you want the chicken to be tasty, add salt right away. If you prefer a tasty and clear broth, add salt at the end of cooking.

Wash and peel the carrots and onions. Cut the carrots into several pieces, leave the onion whole or cut in half.

Place the pan over low heat. Make sure that the water does not boil; only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, promptly remove the resulting foam.

During the cooking process, water may boil away, so it should be added.

After 1.5 hours (if you are using broiler chicken, then after 10 minutes), add carrots, onions and peppers to the broth. Cook for another 1 hour.

When the time is up, try to separate the meat from the bones. If it doesn't work, cook some more. If the meat comes away, it is ready - remove the pan from the heat and cool slightly.

Cooked vegetables can be removed from the broth: they have already given up all their beneficial properties. Also remove the chicken. The meat can be used in soups, salads and snacks.

Strain the broth through cheesecloth.

The finished broth can be consumed in its pure form or used as a base for soups.

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 require 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:

In fact, after discovering recipes for dishes with chicken necks, many cooks find a place for them in their cookbooks. This is explained simply: most dishes do not require serious preparation, moreover, their cost can significantly affect the family budget - the savings are obvious.

Most often, chicken necks are found in recipes with these five products:

In general, treats can even become the chef’s calling card, because having served something amazingly tasty to the table, you can expect that the participants in the meal will be quite surprised, appreciating the taste of the delicacy, the presentation and, at the same time, learning about the secret ingredient. They are avoided in the store, not considering the hassle of separating the meat from small bones to be justified. But the authors of many recipes assure that it is not as difficult as it might seem. From an inexpensive and accessible product you can prepare first and second courses: quick soups, stews, jellied meats, roasts. Necks are also fried in batter and breaded - it makes an excellent snack for beer.

How long to cook chicken necks? and got the best answer

Answer from Yatyan Ryazantsev [newbie] How to cook chicken neck soup Ingredients for a 5-liter pan Chicken necks - 500 grams Potatoes - 4 pieces Rice - 2 tablespoons of cereal Onions - 1 head Carrots - 1 piece Garlic - 2 cloves Vegetable oil - 2 tablespoons Dill - half a bunch Salt and pepper ts - to taste How to cook chicken neck soup Pour water into a saucepan and place the chicken necks. Place the pan on the fire and cook the chicken necks for 40 minutes, skimming off the foam. Peel and finely chop the onion. Peel the carrots and grate on a coarse grater. Heat a frying pan, pour oil, add onions and carrots, fry for 10 minutes over medium heat without a lid. Peel the potatoes and cut them into 1 cm cubes and add them to the broth. Pour washed rice into the broth and add spices. Cook the soup for another 10 minutes. Add the roast and cook the soup for another 10 minutes. Then leave for 20-30 minutes covered. Serve chicken neck soup with chopped dill and enjoy! Chicken neck aspic Ingredients Chicken necks - 1 kilogram Onions - 1 head Celery - 4 stalks Champignons - 100 grams Carrots - 1 piece Broccoli - 20 pieces Dill and parsley - half a bunch each Peppercorns - 10 pieces Garlic - 2 cloves Salt - to taste How to make chicken aspic Pour 2 necks into the pan liter of water and put on fire. Season boiling water with salt and pepper, place chicken necks, onions, carrots and celery in the water. Cook for 30 minutes. Wash the champignons, slice thinly and add to the necks. Cook for another 20 minutes. Remove the chicken necks from the pan, cool and chop finely. Strain the broth and remove the vegetables. Peel the garlic and chop finely. In another saucepan, boil link and link. Place chicken necks in a dish, sprinkle with garlic and chopped herbs, place cabbage and carrots cut into slices on top. Place the chicken neck aspic in the refrigerator for several hours.

Answer from Elena Vinogradova

[guru] I cook it for the dog for about 15 minutes. You’re not going to cook for yourself, are you? There’s no fat in them, let alone meat... It’s better to use the backs then, if for broth.

Answer from Anna Semenyakina

[expert] cook for an hour, peel the carrots and throw them into the boiling broth at the very beginning of cooking, you don’t need to peel the onions, just wash them, throw them into the broth for 20 minutes, then throw them away. Salt - at the end of cooking, otherwise the necks will be wooden; don’t forget the bay leaves and peppercorns - in the middle of cooking.

Reply from Svetlanka

[guru] ..until the meat starts to come away from the bones!...then you can eat it like seeds!))

Reply from Kislyy

[guru] 1 hour

Reply from Agnieszka

[guru] One hour on low heat. Salt and throw the onion and carrots there.

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.