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Chicken neck

A narrow bony cut from the neck of the chicken carcass with dark meat, skin and cartilage, giving a rich stock with gelatine, for stock, noodle soup, shchi and stuffed neck.

Chicken neck is a narrow bony cut from the neck part of the chicken carcass with a small amount of dark meat, skin and cartilage, giving a rich aromatic stock with gelatine when boiled. It is put into chicken stock, noodle soup, shchi and borscht, braised and fried with onion, made into stuffed neck (the skin is filled with flour, fat and spices) and picked at as an appetizer.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Chicken neck, Raw: Calories 297.0 kcal, Proteins 14.1 grams, Fats 26.2 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories297.0 kcal

Proteins14.1 grams

Fats26.2 grams

Carbohydrates0.0 grams

Chicken neck, Stewed: Calories 219.0 kcal, Proteins 24.7 grams, Fats 12.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories219.0 kcal

Proteins24.7 grams

Fats12.6 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 57 g cooked

Chicken neck, Baked: Calories 239.0 kcal, Proteins 27.3 grams, Fats 13.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories239.0 kcal

Proteins27.3 grams

Fats13.6 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 52 g cooked

Chicken neck, Fried: Calories 330.0 kcal, Proteins 19.8 grams, Fats 23.5 grams, Carbohydrates 8.7 grams per 100 g of product.

Calories330.0 kcal

Proteins19.8 grams

Fats23.5 grams *

Carbohydrates8.7 grams

Yield: 100 g raw → 71 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Sorrel ShchiRussian cuisine | Soups

But this soup is more like the one we eat in the summer: the chicken neck is responsible for the delicate broth, and the chicken fillet is responsible for the meat component. This soup can be served with sour cream or without.

120

Stuffed chicken neck - gefilte gelzeleJewish cuisine | Appetizers

An excellent and very simple way to cook the neck, which many do not consider as a basis for a dish. In addition to the neck, you will need chicken fat, which is easier to buy separately.