Poultry
Neck
Chicken necks are bony, meat-scrap-rich pieces superb for stock and for slow-cooked Southern and Asian dishes where nibbling meat from bones is part of the joy. Cheap collagen and flavour. Simmer for stock or braise in gravy until meat loosens. Not a primary roast cut. Freeze bags of necks from whole-bird breakdown. A few necks transform a thin broth. Provide napkins if serving as a braised snack.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.93 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 94.9 mg
- Sodium 71.9 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 62 g
- Energy 188 kcal
- Water 62 g
- Carbohydrates 1.01 g
- Sugars 0.47 g
- Protein 20.8 g
- Fat 9.93 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 3.92 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.06 mg
- Vitamin B5 — Pantothenic Acid 1.12 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 339 mg
- Major Minerals 338 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.06 · vitamin-b5-pantothenic-acid: 1.12 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Neck of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Southern US cookery simmered necks in gravy and stews as thrift soul food.
Chinese braised-neck snacks appeared in night markets and home kitchens.
Stock-focused cooks collected necks as free flavour from whole birds.