Chicken Neck- رقبة الدجاج
About
A Chicken neck is generally used in cooking to make chicken stock, it is sometimes included with the giblets.
Information
Other names: chicken bones
Translations: Vistas Neck, Vištienos kaklo, Pui gâtului, Pileći Vrat, Gà Neck, Neck kurczaka, चिकन गर्दन, Pescoço de frango, Куриные шеи, Κοτόπουλο Neck, الدجاج الرقبة, 치킨 목, Kuřecí krku, Leher ayam, Manok Neck, 鸡颈, Pollastre coll, Kuracie krku, Collo di pollo, עוף נק, Kyckling Neck, Пилеће врата, チキンネック, Poulet Cou, Kylling Neck, Pollo cuello, Курячі шиї, Kana Neck, Пилешки Neck
Physical Description
The chicken neck is the part of the backbone that actually holds the head. Sometimes when packaged, it can be still be attached to the backbone. It has lots of cartilage, bone and skin.
Colors: Tones of pink & ivory. Beware of any graying.
Tasting Notes
Flavors: bland but controlled by amount of seasoning
Mouthfeel: Squishy, Crunchy, Rich
Food complements: Herbs, Seasonings, Rice, Potatoes, Meats, Vegetables
Wine complements: Chardonnay, Pinot noir
Substitutes: Chicken bones, Chicken back
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: march, april, may, june, july, august, september, opctober, november
Choosing: Look for chicken necks that look pink and fresh. Beware of browning or graying when purchasing prepackaged.
Buying: Look for chicken necks in the meat department of your local grocery store. Many farms and processors package all pieces of the chicken separately for sale. If they cannot be found at your local grocery store, chicken necks can be found readily at Asian food stores. They might also be found at carnicerias or Hispanic food stores.
Preparation and Use
Cleaning: Wash/rinse before putting in the pot for boiling/simmering.
Conserving and Storing
Chicken necks can be frozen for future use.
