Boiled Chicken Necks
Not sure what to make with chicken necks? Just boil them — it's delicious! A simple main course that's tasty and filling at the same time. I've loved chicken necks since childhood — boiled, stewed, and fried. There isn't much meat on them, of course, but how tender it is! And the broth, by the way, comes out great with chicken necks.
Tatyana
Recipe author
Boiled Chicken Necks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
10 g
Fats 56 %
18 g
Carbohydrates 13 %
4 g
218 kcal
GI:
100
/
0
/
0
- Prep: wash the necks under running water; peel and wash the carrot and cut it into 2–3 pieces; wash the leek; get the spices ready and peel the garlic. To cook: put the necks in a pot and add water, leaving a little room below the rim; set it over medium heat and, once it boils, cook for 5 minutes, then drain off the broth; now cover the necks with water by 1–2 cm, add the vegetables and spices, and salt lightly; once it comes to a boil, cook for an hour to an hour and a half. Eat the cooked chicken necks with your favorite side dish. The broth the necks cooked in can be drunk, or you can cool it and keep it in the refrigerator to use in sauces or other dishes. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Mixed peppercorns - 231 kcal/100g
- Chicken necks - 297 kcal/100g
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