Our Organic Chicken Necks, often underestimated but bursting with flavour. These small yet mighty cuts are perfect for creating rich broths and savoury stocks, adding depth and character to your soups, stews, and sauces.
Cooking Suggestion - Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.
Serving Suggestion - 350 - 400g: 500ml - 1.0 litre of stock
Recipes - Chicken Bone Broth by Luka McCabe