Chicken Necks

Chicken Necks are supplied cleaned. They carry little meat and a great deal of bone and cartilage, which makes them one of the most economical ways to give a stock body and flavour.

What it is

A bone-heavy trim cut from the same offal range as our other by-product items, cleaned before supply.

How it is prepared

Whole or cut, skin on or off, confirmed at the point of order.

Typical trade use

These go into stocks and broths, soups, and traditional slow-cooked dishes. For a similarly bone-heavy stock item, Chicken Feet serves a comparable role. If you’d rather work from the whole bird these come from, see our whole chicken range.

Ordering notes

Roasting the necks first gives a darker stock, while simmering them directly gives a cleaner one — the choice is down to your kitchen. Confirm whole or cut, and skin on or off, when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

What do chicken necks add to a stock that meat cuts don’t?

Their high proportion of bone and cartilage gives body and depth to a stock more economically than using meat-bearing cuts.

Should necks be roasted before making stock?

That’s a matter of preference — roasting first tends to give a darker stock, while simmering directly gives a cleaner one. We don’t set a method; it’s your kitchen’s call.

Is there a similar cut for the same purpose?

Chicken Feet serves a comparable role, valued for the gelatine and body it gives a stock.