• Chicken Neck
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Chicken Neck

Chicken Neck

£1.50
£1.50
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Discover the Delicious Versatility of Chicken Neck

Chicken neck is an often-overlooked culinary gem that brings rich flavour and texture to a variety of dishes. This versatile cut of poultry can elevate your meals, making them more enjoyable and memorable. Whether you're simmering it for rich broths, grilling for smoky flavour or incorporating it into stews, chicken neck is sure to satisfy flavour-lovers and health enthusiasts alike.

Incorporating chicken neck into your diet not only adds depth to your culinary creations but also offers a range of nutritional benefits. Packed with protein and essential nutrients, this cut deserves a place at your dinner table. Customers looking for high-quality chicken neck will find that our product stands out for its premium quality and exceptional taste.

nutritional Information

Serving Size1 neck, bone and skin removed
per ser
Energy129 kj
31 kcal
Fat1.76g
Saturated Fat0.45g
Monounsaturated Fat0.546g
Polyunsaturated Fat0.436g
Carbohydrates0g
Sugar-
Fibre0g
Protein3.51g
Salt0.04g
Cholesterol17mg
Potassium35mg

ingredients

Cooking Inspiration

Ingredients
1 kg chicken necks
2 small hot red chilies finely chopped
1 ½ tablespoons lemon grass finely chopped
1 tablespoon kaffir lime leaves finely chopped
2 cloves garlic finely chopped
2 tablespoons ginger finely chopped
1 ½ tablespoons light soy sauce light soy sauce
½ tablespoon fish sauce
1 tablespoon palm sugar grated (can substitute light brown sugar)
▢400 ml coconut milk
▢250 grams plain flour
▢salt and pepper
Instructions

In a glass bowl place, chilies, lemon grass, kaffir lime leaves, garlic, soy sauce, fish sauce, palm sugar and coconut milk. Milk all ingredients well until combined. Place chicken necks in the mixture, cover with plastic wrap and place in the fridge to marinade for 24 hours (at least over night).
In a wok, pour in oil until around 7cm deep. Heat wok over a medium heat to 170 deg C (340 deg F) and pre heat your oven your oven to 120 deg C (250 deg F). Line baking tray with baking paper and set aside.
In a large blow place flour and season with salt and pepper.
Working with a few necks at a time, remove from marinade and then coat in flour mixture. Shake off extra flour before placing in wok to deep fry. Fry for around 4 minutes each side and golden.
Remove chicken from oil with tongs. Shake off excess oil, drain on some paper towel and then place on baking tray in the oven to keep warm.
Repeat with the remaining chicken necks. Serve with sweet chili or satay sauce.

Allergen Information

Dietary Preferences

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