What would YOU do with 3 pounds of chicken necks?
A common household dilemma, right? (I hope you are picking up on my thick sarcasm)
I’ve never had to ponder the fate of a bag of chicken necks until my parents generously shared a portion of Amish chickens that they had ordered. They sent us home with a cooler of whole and quartered freshly slaughtered, organic chickens but hidden within their generous gift to us was a bag of necks. We went though the other chickens fast but the bag of necks sat in our deep freeze for months. I was about to toss them out when my mom told me they packaged them up so you could make chicken stock out of them. Oooooh. So THAT’S what I should do with them.
I’ve never made chicken stock before so I set out to find a recipe.
What I found was that there are a gazillion different recipes and ways to make chicken stock. I finally landed on a version of this one from the food network.
Chicken Stock Recipe
3-4 lbs of thawed chicken parts (in my case, necks)
1 large onion quartered
4 carrots peeled and cut in half
4 stalks of celery cut in half
A handful of fresh thyme
A handful of fresh basil
2 bay leaves
2 whole cloves of garlic
9 cups of water
Bring all ingredients to a boil and then lower to a simmer uncovered for 5-6 hours.
Strain out all ingredients leaving just the chicken stock. Some recipes say to refrigerate overnight at this point but I didn’t do this.
So now that I had 9-10 cups of chicken stock, what did I do with it??
Well, I used our chicken noodle soup recipe and made a big ‘ol batch. This came in handy when both my husband and I came down with some sort of flu bug. We still have quite a few servings of the soup in the freezer that I plan to use in the near future. Yum! I was pretty glad I didn’t chuck that bag of chicken necks out!