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.