Chicken necks are bit of niche cut in the UK but are well known elsewhere and can be used in many different ways. This cut is most usually sold in the UK with a roasting chicken and is included to help make gravy, this is because it is rich in fat and collagen connective tissue.
Chicken necks make incredible stock but can be roasted exactly like wings until crispy and golden and eaten like a meaty corn on the cob with a richer gamier more satisfying flavour. Look for Thai or Chinese recipes as these cuisines are well versed in making the best of this interesting cut.
All of our chicken is properly free range, and we also do not source from farms that use ‘quick growing’ breeds meaning they are kept for at least twice as long to mature naturally. All our farms practice regenerative agriculture.
All of our chicken is kept in conditions that allow the birds to express their natural behaviour in a stress free high welfare environment, this gives a deep rich succulent flavour that is incomparable to conventionally raised birds.