Serves: 2–3
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Chicken necks are one of the most underrated cuts of poultry. Packed with flavour and rich in natural collagen, they become wonderfully tender when cooked low and slow. This rustic recipe gently braises organic chicken necks with garlic, white wine, herbs and vegetables to create a deeply savoury dish with a silky, flavourful sauce.
Serve with creamy mashed potatoes, buttery polenta or crusty bread to make the most of every spoonful.
Ingredients
- 500g Organic Chicken Necks
- 1 tbsp olive oil
- 20g butter
- 1 onion, finely sliced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 garlic cloves, crushed
- 150ml dry white wine
- 500ml chicken stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
To Serve
- Creamy mashed potatoes
- Buttered seasonal greens
- Crusty sourdough bread
Method
1. Brown the Chicken Necks
Pat the chicken necks dry and season lightly with salt and black pepper.
Heat the olive oil and butter in a large casserole dish over a medium-high heat. Brown the chicken necks for 5–6 minutes, turning until golden all over.
Remove and set aside.
2. Cook the Vegetables
Reduce the heat slightly and add the onion, carrots and celery.
Cook for around 8 minutes until softened, then stir in the garlic and cook for another minute.
3. Deglaze the Pan
Pour in the white wine, scraping up any browned bits from the bottom of the pan.
Allow the wine to reduce by half.
4. Braise
Return the chicken necks to the casserole.
Add the chicken stock, bay leaves, thyme and Dijon mustard.
Bring to a gentle simmer, cover with a lid and cook over a very low heat for 1½ hours, or until the meat is tender and easily pulls away from the bones.
5. Finish the Sauce
Remove the lid for the final 15 minutes to allow the sauce to reduce slightly.
Taste and adjust the seasoning before stirring through the fresh parsley.
How to Eat Chicken Necks
Chicken necks contain plenty of tender, flavourful meat nestled around small bones.
Use a knife and fork or simply pick up each neck and gently pull the meat from the bones as you eat, much like enjoying chicken wings. The slow cooking makes the meat wonderfully succulent and easy to remove.
Serving Suggestions
This comforting dish pairs beautifully with:
- Creamy mashed potatoes
- Buttered polenta
- Creamy root vegetable mash
- Roasted carrots and parsnips
- Buttered kale or cabbage
- Crusty sourdough to mop up the sauce
Top Tips
- Browning the necks first creates a richer, more complex flavour.
- Cook gently rather than boiling to keep the meat tender.
- Add sliced mushrooms during the final 30 minutes for extra depth.
- A splash of double cream stirred into the finished sauce creates an even richer finish.
- Leftover braising liquid makes an excellent base for soups or gravies.
Make the Most of Every Cut
Cooking with organic chicken necks is a fantastic way to embrace traditional nose-to-tail cooking. They're full of rich flavour, naturally high in collagen and incredibly economical, rewarding slow cooking with beautifully tender meat and a deeply savoury sauce that's perfect for comforting family meals.
