Pasture Raised Chicken Necks
Don’t overlook the humble chicken neck! Packed with bone, connective tissue, cartilage and plenty of flavor, chicken necks are an excellent addition to homemade broth and stock.
When slowly simmered, the bones and connective tissues help create a rich, deeply flavored broth with that coveted body and texture that often turns beautifully gelatinous once chilled. Use them on their own or add them alongside chicken backs, feet or other bones for an even richer stock.
Chicken necks are especially useful for making broth to keep on hand for soups, stews, gravies, sauces, cooking rice or sipping warm by the mug. They’re an economical way to make use of the whole bird while creating a nourishing kitchen staple from scratch.
Our chickens are raised on pasture, where they are regularly moved to fresh ground with access to sunshine, grass and bugs.
Great for:
- Homemade chicken broth and stock
- Bone broth
- Soups and stews
- Gravy and sauces
- Adding extra richness and body to broth
Tip: For an especially rich broth, combine chicken necks with our chicken feet or backs and simmer low and slow. Once refrigerated, don’t be surprised if your broth sets up like gelatin—that’s exactly what you’re looking for in a good homemade stock.