Necks

Chicken necks are the part of the chicken connecting the head to the body. They are often used to make broths and stocks due to their rich flavor and collagen content. The necks are typically simmered for extended periods to extract nutrients and flavor.

Chicken necks are primarily used as a base for making nutrient-rich broths and stocks. They contribute a deep, savory flavor and gelatinous texture to liquid preparations. They are commonly found in canned soups and ready-to-eat broth products.

Chicken necks are a natural food ingredient and are not subject to FDA additive regulations. They are a source of protein and minerals. JECFA and EFSA have not specifically evaluated chicken necks as a food additive. Consumption of chicken necks as part of a balanced diet is generally considered safe.