Recipe for cooking chicken necks in the oven. Tasty, simple and inexpensive: recipes for cooking chicken necks. Chicken necks for beer

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Prepared by: Arutyunova Kristina

10/24/2017 Cooking time: 1 hour 0 minutes

Planning to get ready for a football game and wondering what appetizer to prepare? Today I will tell you how to cook chicken necks baked in the oven. Believe me, everyone without exception will like this snack!

Chicken necks with baked potatoes

Ingredients:

• Kefir - 1 glass;
• Chicken necks - 6 pcs.;
• Potatoes - 8 pcs.;
• Onion - 1 pc.;
• Garlic - 3 cloves;
• Lettuce leaves - optional;
• Fresh tomato - 2 pcs.;
• Red and black pepper - optional;
• Salt and bay leaf - to taste.

Preparation:

1. Rinse the necks, peel and place in a bowl.
2. Salt and pepper with red and black pepper.
3. Next add chopped onion and garlic.
4. Mix everything thoroughly and pour in kefir.
5. Marinate for about 40 minutes.
6. Meanwhile, peel the potatoes and cut them into slices.
7. Place on a baking sheet, grease with oil and salt.
8. Next, place the necks marinated in kefir and place in the oven.
9. In 45-50 minutes the dish is ready!
10. Place the finished dish into a beautiful bowl, garnish with tomatoes or other vegetables to taste, and sprinkle with herbs. Bon appetit!

Ingredients:

• Chicken necks - 200 g;
• Onion – 2 pcs.;
• Parsnip - 1 pc.;
• Carrots - 1 pc.;
• Gelatin;
• Greenery;
• Salt;
• Seasonings;
• Bay leaf - to taste.

Preparation:

1. Wash the chicken necks and cut into 5 pieces.
2. Pour in cold water and place on low heat. Remove foam as it boils.
3. Add spices and salt to the broth.
4. Cook for about 2 more hours until the liquid is reduced by half.
5. Add herbs and greens, cook for 4 minutes and then leave to cool.
6. Remove the necks and let them cool. Carefully separate the meat from the bones. This is very easy to do.
7. Soak the gelatin. You only need to add a little bit of it, the dish freezes well even without it.
8. Dissolve the gelatin in a water bath and add to the broth.
9. Place the meat in a beautiful dish and pour in the broth.
10. Place in the refrigerator.
11. The recipe is very easy, but aromatic and tasty, it can also go with beer! Tasty and aromatic! Bon appetit!

A delicious first course of chicken necks can be prepared in a slow cooker.

Ingredients:

• Potatoes – 2 pcs.;
• Shakes – 300 g;
• Carrots - 2 pcs.;
• Onion - 2 pcs.;
• Cabbage – 300 g;
• Tomato – 3 pcs.;
• Bay leaf – 3 pcs.;
• Salt and spices to taste.

Preparation:

1. Rinse the necks, peel them and place them in a container of water in a slow cooker. Select the “Frying” mode.
2. Remove foam as it boils.
3. Chop carrots and onions and fry until golden brown.
4. Place potatoes with shredded cabbage in boiling water in a slow cooker. Cook for about 30 minutes.
5. Next, add fried carrots and onions to the “Quick Soup”.
6. Place the tomatoes in the broth in the slow cooker at the very end along with salt, seasonings, and bay leaf.
7. The “Quick Soup” dish in the slow cooker is ready! After the soup, you can serve the second course “Stuffed Neck.” Bon appetit!

Braised chicken necks

Wash half a kilogram of necks, fry in sunflower oil on all sides until golden brown, add salt and pepper to taste. Then add water to the fried necks in a saucepan and add bay leaves, some green peas and pepper, and simmer with the lid closed over low heat for 40 minutes. While the chicken necks are stewing, peel 1 carrot and cut it into strips. Cut one large onion into cubes and fry the vegetables in the remaining oil. After this, add a few finely chopped garlic cloves and simmer until fully cooked with the necks. The side dish can be mashed potatoes or rice porridge.

Stuffed necks

Ingredients:

• Skin from necks - 6 pcs.;
• Navels - 6 pcs.;
• Hearts - 6 pcs.;
• Stomachs - 6 pcs.;
• Semolina - 4 tbsp. l.;
• Onion - 2 pcs.;
• Egg - 2 pcs.

Preparation:

1. Grind the by-products.
2. Chop the onion and add it to the resulting minced meat.
3. Add semolina.
4. Mix everything and add eggs.
5. Salt and pepper.
6. Stuff the skin from the chicken necks and sew them up.
7. Then place them in boiling water and cook for about 35 minutes.
8. Remove and cool.
9. That's all! The “Jewish” appetizer is ready! Bon appetit!

Chicken necks cooked in a slow cooker

The answer to the question: what can you cook from chicken necks in a slow cooker is very simple - you can do it! Prepare in about 40 minutes. Pour refined vegetable oil into the multicooker, add onions and chicken necks. Mix the products thoroughly and fry, selecting the “Baking” mode until they turn slightly red (18-20 minutes). Then add chopped tomatoes and spices and simmer for another 20 minutes. in the same mode. The result is a very tasty goulash, which should also be flavored with grated garlic and freshly chopped dill. Mashed potatoes, rice, buckwheat or stewed vegetables are suitable as a side dish for this dish.

Fragrant shakes

Ingredients:

• Necks - 300 g;
• Tomato paste - 2 tbsp. l.;
• Soy sauce - 2 tbsp. l.;
• Garlic - 2 cloves;
• Salt and seasonings to taste.

Preparation:

1. Rinse and dry the necks.
2. Place in a bowl, salt and pepper, add pasta, sauce, garlic.
3. Mix everything thoroughly and put it in the refrigerator for 50 minutes, but you can also overnight.
4. Next, preheat the oven to 200 degrees.
5. Lay out the products in one layer. There is no need to lubricate them because they are quite greasy.
6. When the crust appears golden brown, carefully turn it over so that the necks are fried on both sides. The dish is ready! Bon appetit!

Baked sticks are an excellent dish for connoisseurs of the taste of chicken necks. You just need to be patient before you start cooking the necks, because the meat is quite difficult to separate from the bone.

Ingredients:

• Shakes - 500 g;
• Low-fat sour cream - 300 g;
• Cilantro;
• Tarragon - to taste;
• Salt and pepper as desired.

Preparation:

1. Remove the skin from the necks, then transfer them to a bowl or container.
2. Sprinkle with cilantro and tarragon. Mix.
3. Pour in a partial cup of low-fat sour cream. Mix again.
4. Cover with a lid and put in the refrigerator for a day.
5. Next, place the marinated necks on a baking sheet and place in the oven, preheated to 200 degrees. Bake for no more than an hour.
6. Serve the product as a separate dish with salted tomato juice.
7. Don't forget about napkins, as you need to eat with your hands. Bon appetit!

Baked chicken necks. Recipe with photo. Step by step photos. Gurmel

I am posting this recipe at my husband’s request. If you, like him, love to dig into the bones, try making these necks. To be honest, I only prepared this chicken part using this recipe, and I had never noticed necks on the meat counters before! I was surprised what they had and what they had :))

Necessary:

• Chicken necks (without skin) - 500 g
• Tomato paste - 1 tbsp.
• Soy sauce - 1 tbsp.
• Garlic - 3-4 cloves
• Salt, black and red pepper - to taste

Preparation:

Wash the necks, remove excess fat, and let the water drain.

Add soy sauce, tomato paste, garlic, spices and salt to the necks.

I put in a decent amount of red hot pepper - the spice here is very appropriate, in my opinion.

Stir and leave for an hour, or even overnight, to marinate.

If you don’t have time, you can do it right away.

Place on a baking sheet.

(double rate in photo)

Bake in a preheated oven for 40 minutes at a temperature of 180-200 degrees.

Be guided by your oven.

If you want it more fried, turn it over so that there is a crust on all sides.

Bon appetit!

gurmel.ru

Video recipe: Stuffed chicken necks

In fact, after discovering recipes for dishes with chicken necks, many cooks find a place for them in their cookbooks. This is explained simply: most dishes do not require serious preparation, moreover, their cost can significantly affect the family budget - the savings are obvious.

Most often, chicken necks are found in recipes with these five products:

In general, treats can even become the chef’s calling card, because having served something amazingly tasty to the table, you can expect that the participants in the meal will be quite surprised, appreciating the taste of the delicacy, the presentation and, at the same time, learning about the secret ingredient. They are avoided in the store, not considering the hassle of separating the meat from small bones to be justified. But the authors of many recipes assure that it is not as difficult as it might seem. From an inexpensive and accessible product you can prepare first and second courses: quick soups, stews, jellied meats, roasts. Necks are also fried in batter and breaded - it makes an excellent snack for beer.

Cooking steps

Wash the chicken necks.

To marinate chicken necks, I took these ingredients (as in the photo).

To prepare the marinade, combine honey, soy sauce, mustard, ketchup, add spices, mix. If you use garlic, finely chop it and add to the marinade.

Combine the chicken necks and marinade, mix and cover with cling film and refrigerate for 1 hour.

After an hour, cover the baking sheet with foil, additionally grease the foil with 1-2 tablespoons of vegetable oil, and place the pickled tails in one layer.

Bake chicken necks in a preheated oven at 180 degrees for about 30-35 minutes (until golden brown).

Appetizing, juicy chicken necks, baked in the oven, served with ketchup, sour cream sauce, herbs and fresh vegetables. They are delicious both hot and cold.

Bon appetit!

Many housewives consider necks to be an inedible part of a chicken carcass. In fact, this is a serious mistake, since the meat in this part is very tasty and is in no way inferior to fillet. In addition, it is worth mentioning the calorie content of chicken necks, the value of which is approximately 297 kcal per 100 g. The number may vary depending on other ingredients.

Ingredients:

• chicken necks – 9 pcs.;
• bell pepper – 1-2 pods;
• onions – 1-2 heads;
• small zucchini.

For the marinade:

• vegetable oil – a tablespoon (for necks) + 2-3 spoons (for vegetables);
• soy sauce – 2 tablespoons;
• garlic – 2-3 cloves;
• fine salt, ground pepper and paprika - to taste.

• To marinate necks, you can also use adjika or tomato paste, mayonnaise or mustard, lemon juice, sour cream, natural yogurt or kefir. Vegetables in this dish can include chopped corn cobs and eggplants, tomatoes and squash, cauliflower, broccoli or Brussels sprouts.

• Yield: 6-7 servings.
• Cooking time – from 2 hours (depending on the time of marinating of the necks).

How to cook stuffed chicken necks?

The recipe allows you to prepare a delicious and original snack that is suitable for both daily and holiday menus. This dish is traditional for Jewish cuisine.

Ingredients:

• 7 skins from chicken necks;
• 200 g buckwheat, a couple of onions;
• 100 g of chicken liver;
• hearts and stomachs;
• 3 teaspoons flour;
• 30 g each of butter and chicken fat;
• 20 ml vegetable oil;
• spices.

Cooking method:

How to bake chicken necks in an air fryer

Ingredients

Chicken necks - half a kilo Garlic - 4 cloves Sour cream - 2 tablespoons Salt, curry and ground black pepper - to taste

How to bake chicken necks in an air fryer

Wash the chicken necks, dry them slightly, sprinkle with salt and pepper, and stir.
Peel the garlic and pass through a press or finely chop. Sprinkle it over the chicken necks. Add sour cream and mix well. Cover with a lid and leave for 1 hour in a cool place. Place the chicken necks in a single layer in a baking dish (without oiling it) and bake at 180 degrees for about half an hour. How to bake chicken necks in the oven
Products

Chicken necks - 1.2 kilograms Garlic - 3 medium cloves Cheese - 200 grams Mayonnaise - half a glass Salt - half a teaspoon Pepper - to taste

How to bake chicken necks in the oven

1. Peel the garlic cloves, pass through a press or crush with the back of a knife, then finely chop. 2. Combine crushed garlic and mayonnaise in a bowl. 3. Coarsely grate the cheese and set aside. 4. Wash the chicken necks and place in a separate bowl or dish. 5. Sprinkle salt and pepper on the necks, and use your hands to evenly rub the spices over the necks. 6. Place the necks in a pan with a non-stick bottom or on foil. 7. Sprinkle mayonnaise-garlic sauce evenly on top of the necks. 8. Place the necks with the sauce in an oven heated to 180 degrees, keep for 25 minutes. 9. Remove the pan with necks from the oven and evenly sprinkle grated cheese onto the necks and sauce. 10. Return the necks to the oven and leave for 5 minutes.

Jellied chicken necks

Fill the chicken necks with water until there is 3 cm left to the top of a four-liter pan. Let the water boil and remove the foam. Reduce the heat to maintain a simmer. There is no need to add water, as the jellied meat may not be accepted. To make the jellied meat transparent, you need to cook it without a lid. Add salt while boiling to taste. Cook for about 2 hours, and 5 minutes before the end add a couple of allspice peas. When finished, place the necks in a colander and let the water drain from them. When the broth has cooled a little, squeeze a couple of cloves of garlic into it and let it brew for 5 minutes. During this time, place the meat from the necks on plates. Pour the broth into the meat through a colander (so that pieces of pepper and garlic bones do not get into the jellied meat). Cool and place the plates in the cold to allow the jellied meat to set.