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Although it may not be the portion of the bird that is utilized the most, the neck is highly tasty and adaptable in the kitchen. Chicken neck may be cooked into a delicate and delectable dinner whether you want to add it to soups, stews, or other meals or just cook it on its own. In this recipe, we’ll walk you through the process of perfectly cooking chicken neck so that it is tasty and moist. Let’s get started and explore the delicious options for cooking chicken neck.

Succulent Chicken Neck Recipe

The savory and soft chicken neck, which is sometimes disregarded, can be used to create delectable dishes. Whether you want to use chicken neck in soups, stews, or just to eat it on its own, we'll show you how to prepare it to perfection in this recipe. You may prepare a delicious meal that satisfies your palate using the correct methods and flavors. Prepare to explore the delicious options for cooking chicken neck.
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Prep Time 7 minutes
Cook Time 30 minutes
Course Main Course
Cuisine asian, Mediterranean


  • cutting board and sharp knife
  • large pot
  • Wooden spoon
  • Seasonings and spices
  • Thermometer for checking internal temperature


  • Chicken neck
  • Olive oil or cooking oil of your choice
  • Salt and pepper
  • Optional seasonings garlic powder, onion powder, paprika, dried herbs


  • Rinse the chicken neck thoroughly under cold water and pat dry with paper towels.Place a large pot or saucepan over medium heat and add a drizzle of olive oil or cooking oil of your choice.
  • Once the oil is hot, add the chicken neck to the pot, arranging them in a single layer.Season the chicken neck generously with salt, pepper, and any optional seasonings or spices of your choice.
  • Cook the chicken neck for about 5-7 minutes on each side, until they develop a golden brown color.
  • Reduce the heat to low, cover the pot, and let the chicken neck simmer for approximately 20-30 minutes, or until they reach an internal temperature of 165°F (74°C).
  • Check the doneness of the chicken neck by piercing the thickest part with a fork or knife. If the juices run clear, and there is no pink or rawness, they are cooked through.
  • Once cooked, remove the chicken neck from the pot using tongs or a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.
  • Allow the chicken neck to rest for a few minutes before serving to retain their juiciness.
  • Serve the cooked chicken neck as desired, either on its own as a flavorful protein or incorporate it into soups, stews, or other dishes for added taste and texture.


Chicken neck can be quite fatty, so trimming off any excess fat before cooking is optional but can help reduce greasiness.
Adjust the seasonings and spices to your preference, exploring different flavor profiles and spice combinations.
Cooking times may vary depending on the size and thickness of the chicken neck. Always ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Remember to handle raw chicken neck with proper hygiene practices, such as washing hands and utensils thoroughly.
Leftover cooked chicken neck can be refrigerated and used in various dishes, such as sandwiches, salads, or stir-fries, within a few days.


Serving: 500g
Keyword chicken neck
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