Chicken Back and Neck 2 Kg

Chicken Back and Neck 2 KgOverview of Chicken Back and Neck: Chicken back and neck are affordable cuts of poultry often used in soups, broths, and curries. While they contain less meat compared to other parts, they are packed with bones, cartilage, and connective tissues that release collagen and flavor when cooked. These cuts are highly valued for their rich taste and nutritional benefits. Health Benefits of Chicken Back and Neck: Rich in Collagen: Promotes healthy skin,

Overview of Chicken Back and Neck:

Chicken back and neck are affordable cuts of poultry often used in soups, broths, and curries. While they contain less meat compared to other parts, they are packed with bones, cartilage, and connective tissues that release collagen and flavor when cooked. These cuts are highly valued for their rich taste and nutritional benefits.

Health Benefits of Chicken Back and Neck:

1. Rich in Collagen: Promotes healthy skin, joints, and bones.
2. Bone Broth Nutrients: Provides minerals like calcium, magnesium, and phosphorus.
3. High Protein Content: Supports muscle repair and growth.
4. Boosts Immunity: Ideal for soups and broths during illnesses.
5. Affordable Nutrition: A budget-friendly way to add nutrients to meals.
6. Low in Calories: Great for those on a calorie-controlled diet.

Nutritional Value of Chicken Back and Neck (per 100g, cooked):

• Calories: 190 kcal
• Protein: 24g
• Fat: 10g
• Carbohydrates: 0g
• Calcium: 15mg
• Iron: 1.2mg
• Vitamin B6: 0.5mg
• Collagen: High, particularly when cooked in soups or stews.

Taste Profile:

Chicken back and neck have a mild yet rich flavor. The meat is tender but requires proper cooking to extract maximum flavor, often used in slow-cooked recipes to enhance the dish's taste.

General Ways to Eat Chicken Back and Neck:

1. Soup or Broth: Simmered to release nutrients and flavor.
2. Curry: Cooked with spices and served with rice or bread.
3. Grilled or Roasted: Marinated and roasted for a crispy exterior.
4. Stock: Used as a base for soups, stews, or gravies.
5. Stir-fry: Quick-cooked with vegetables and seasonings.

Step-by-Step Recipe: Chicken Neck and Back Soup (Base Recipe)

Ingredients:

• Chicken backs and necks: 500g
• Onion (chopped): 1 large
• Garlic (minced): 4 cloves
• Carrots (sliced): 2
• Celery (sliced): 2 stalks
• Water: 2 liters
• Bay leaf: 1
• Black peppercorns: 1 tsp
• Salt: To taste

Steps:

1. Prepare Chicken: Clean the chicken necks and backs thoroughly, removing any excess fat or skin.
2. Sauté Aromatics: In a large pot, sauté onions and garlic until fragrant.
3. Add Vegetables: Stir in carrots and celery.
4. Simmer: Add chicken, water, bay leaf, peppercorns, and salt. Simmer for 1.5–2 hours.
5. Strain and Serve: Remove bones, strain the broth, and serve hot. Optionally, add noodles or rice.

5 Indian Recipes with Chicken Back and Neck:

1. Chicken Back and Neck Curry

Ingredients:

• Chicken backs and necks: 500g
• Onion (chopped): 2
• Tomatoes (chopped): 2
• Ginger-garlic paste: 2 tbsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tsp
• Garam masala: 1 tsp
• Coconut milk: 1 cup
• Oil: 3 tbsp
• Salt: To taste

Steps:

1. Sauté onions in oil until golden.
2. Add ginger-garlic paste and spices.
3. Add chicken and cook for 10 minutes.
4. Stir in tomatoes and coconut milk; simmer for 20 minutes.
5. Serve with rice or naan.

2. Chicken Back and Neck Biryani

Ingredients:

• Chicken backs and necks: 400g
• Basmati rice: 2 cups
• Onion (sliced): 2
• Yogurt: 1/2 cup
• Biryani masala: 2 tsp
• Saffron-infused milk: 1/4 cup
• Ghee: 2 tbsp
• Whole spices: 1 tsp

Steps:

1. Marinate chicken with yogurt and spices.
2. Cook rice with whole spices and set aside.
3. Fry onions in ghee; add chicken and cook.
4. Layer rice and chicken; drizzle with saffron milk.
5. Cook on low heat for 20 minutes.

3. Spicy Chicken Neck Fry

Ingredients:

• Chicken backs and necks: 500g
• Garlic (minced): 5 cloves
• Green chilies: 3
• Curry leaves: 10
• Black pepper: 1 tsp
• Turmeric: 1/2 tsp
• Oil: 3 tbsp

Steps:

1. Heat oil; sauté garlic, chilies, and curry leaves.
2. Add chicken and spices; stir-fry on medium heat.
3. Cook until chicken is crispy and flavorful.

4. Chicken Back and Neck Rasam

Ingredients:

• Chicken backs and necks: 500g
• Tamarind pulp: 1 tbsp
• Rasam powder: 2 tsp
• Garlic: 5 cloves
• Tomatoes: 2 (chopped)
• Curry leaves: 10
• Mustard seeds: 1 tsp

Steps:

1. Boil chicken in water to make a stock.
2. Sauté mustard seeds, curry leaves, and garlic.
3. Add tamarind, tomatoes, and rasam powder to stock.
4. Simmer and serve hot.

5. Chicken Back and Neck Korma

Ingredients:

• Chicken backs and necks: 500g
• Yogurt: 1 cup
• Onion (sliced): 2
• Cashew paste: 2 tbsp
• Ginger-garlic paste: 2 tbsp
• Cardamom: 3 pods
• Oil: 3 tbsp

Steps:

1. Fry onions until golden; blend into a paste.
2. Sauté ginger-garlic paste and cardamom.
3. Add chicken and yogurt; cook for 20 minutes.
4. Stir in cashew paste; simmer for 10 minutes.

5 Non-Indian Recipes with Chicken Back and Neck:

1. Classic Chicken Stock

Ingredients:

• Chicken backs and necks: 1kg
• Carrots: 2
• Celery: 2 stalks
• Onion: 1
• Bay leaf: 1
• Peppercorns: 1 tsp

Steps:

1. Combine all ingredients in a pot with water.
2. Simmer for 3 hours.
3. Strain and use in soups or sauces.

2. Chicken Neck Stir-fry (Chinese Style)

Ingredients:

• Chicken backs and necks: 500g
• Soy sauce: 2 tbsp
• Garlic: 5 cloves
• Ginger: 1 tsp (minced)
• Bell peppers: 1 cup

Steps:

1. Stir-fry garlic, ginger, and chicken.
2. Add soy sauce and vegetables; cook until tender.

3. Chicken Neck and Back Ramen

Ingredients:

• Chicken backs and necks: 500g
• Ramen noodles: 200g
• Soy sauce: 2 tbsp
• Garlic: 4 cloves
• Spring onions: 2

Steps:

1. Make a broth with chicken and aromatics.
2. Cook ramen noodles and serve with broth.

4. Slow-Cooked Chicken Neck Stew

Ingredients:

• Chicken backs and necks: 1kg
• Potatoes: 2
• Carrots: 2
• Onion: 1
• Thyme: 1 tsp

Steps:

1. Combine all ingredients in a slow cooker.
2. Cook on low for 6-8 hours.

5. Chicken Neck BBQ (American Style)

Ingredients:

• Chicken backs and necks: 500g
• BBQ sauce: 1/2 cup
• Paprika: 1 tsp
• Garlic powder: 1 tsp

Steps:

1. Marinate chicken in BBQ sauce and spices.
2. Grill until crispy and caramelized.