“Chicken neck skinless” refers to chicken necks that have had the skin removed. After the skin is removed, what remains are the neck bones and the meat. Skinless chicken necks are often sold as a separate cut of chicken, and they are commonly used in various culinary applications.
Chicken necks, whether with or without the skin, are sometimes used to make chicken broth or stock due to their rich flavor and the collagen they release during cooking, which contributes to a gelatinous texture. The skinless variety is preferred in some recipes where the skin’s fat is not desired or when a cleaner, leaner option is needed.
These bone-in, skinless chicken necks are also used in some cuisines for making stews, soups, or as a base for sauces and gravies. They can add depth of flavor to dishes and are often an economical choice, as they are relatively inexpensive compared to other chicken cuts.
When handling and cooking chicken necks or any poultry product, it’s essential to follow proper food safety practices. Ensure that the chicken necks are cooked to an internal temperature of 165°F (74°C) to eliminate any harmful bacteria.
Chicken necks may not be as commonly found in regular supermarkets as other chicken cuts, but you can often find them at butcher shops or specialty poultry stores. If you’re interested in trying different chicken cuts or exploring more traditional recipes that call for chicken necks, it’s worth seeking them out and experimenting with this flavorful ingredient.