Some people will cook Chicken Necks and clean the meat off of them for soup or for the dogs.
To do this though, you must have the patience to be absolutely thorough about looking for the teensiest of bones, and you can't let your mind wander. You must pay attention, otherwise, the risk of letting bones get through your hands and into your small pile of meat is too great.
There are certainly times in history when economies such as picking the meat off from Chicken Necks is to be lauded. Many of those who grew up during the Depression or wartime still do it. But while many people are hyper conscience about food nutrition -- as in, does this have an extra gram of fat that is going to kill them when they're 97 -- others are more old-fashioned in regard to food safety, and bones, which will kill someone right now, are right up there on the list.
Some people just discard Chicken Necks entirely. This is equally the wrong approach. They can be used to make an exceptionally flavourful stock from.
Chicken Necks can be roasted right in the pan with the bird, making sure they sure they are whole. Or, they can be roasted separately in an inch or two (3 to 6 cm) of water. When the water is gone, add some more, cook a bit more, then pour that water off into the pot in which you will eventually make the gravy. Then deglaze the pan you roasted the neck in and add that deglazing liquid to the gravy pot. Discard the necks afterward.
You can also just boil the neck in a separate pot of water, then discard the neck and use that stock for your gravy. Strain the stock through a very fine sieve first before using.
- Beer Can Chicken RoastingBeer Can Chicken Roasting involes poking the neck cavity of a chicken down onto an opened beer can, and roasting the chicken upright. The idea is that you have the can half filled with beer, and the steam and aroma from that flavour the chicken (disregard promises of making it moister -- only fat makes meat moist, not water, steam or beer.) Cut the top off a beer can, so that the top is completely open (mind the sharp edges.) Have the can half-filled with beer.
- Bresse Chickens
- Chantecler Chickens
- Chicken and Endive in Mustard Sauce Recipe
- Chicken Backs
- Chicken Breast Strips
- Chicken Breasts
- Chicken CutletsChicken Cutlets can be made from chicken breasts that have been pounded to make the meat thinner and more uniform in thickness, or they can be made from meat from the legs, which is removed from the leg in one piece, then pounded thin. Cutlets made from leg meat are more flavourful than those made from breast meat.
- Chicken FatIn Northern Europe, cooking oil was scarce, and butter was expensive -- making dairy fat something that families often preferred to sell for added income rather than treat themselves to. And even when margarine did come along, many governments slapped a tax on it to keep it out of reach of ordinary consumers.
- Chicken Fillets
- Chicken Fried Steak
- Chicken Legs
- Chicken Necks
- Chicken PiecesA generic term used to refer to a chicken cut into parts. Even though technically it includes the breasts, because they are currently the most prized and expensive pieces of a chicken, in practice the breasts aren't included in the current meaning of the word: when a recipe calls for chicken pieces, it will generally mean cheaper parts of the chicken.
- Chicken Stock
- Chicken Tenders
- Chicken WingsFrom the 1960s to the 1990s, Chicken Wings were essentially garbage meat that you could buy for a song at supermarkets and boil down for soups and stews. Many will remember more than a few boiled dinners made with Chicken Wings while growing up: they were fiddly to eat, but you didn't mind because boiled dinners meant dumplings.
- Coronation Chicken Recipe
- Free-Range ChickensFree-Range Chicken is a term that doesn't actually have much if any meaning. Though it conjures up images of one or two chickens pecking about on the lawn in the back garden, it can mean: that in theory there's a door allowing chickens access to the outdoors (though the barn they are in might be so crowded that only those near the door can get out); that the yard they have access to is very small and crowded, filthy with mud and droppings, or covered with gravel and not a blade of grass in it, An acre of grass can only handle the droppings from about 80 chickens a year.
- Free-Range Total Freedom
- Goosnargh Chicken
- Ground Chicken
- Institutional Meat Purchase SpecificationsInstitutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is still (as of 2011) deemed voluntary.  Knowing the IMPS code for a particular cut of meat is way overkill for non-professional cooks.
- Lauragais Capon
- New York Dressed Chicken
- Plymouth Rock Chickens
- Spicy Yoghurt Chicken Recipe
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- Crown Roast of Pork Day (Today)Feasting on pork on a day in March has no basis in tradition. You wouldn't slaughter a pig in March -- that was all done in the fall -- and by this time of the year, any meat you had preserved would largely be gone.
"I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art." Isadora Duncan. (America dancer. 26 May 1877 - 14 September 1927)
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