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Chicken Necks

Chicken Necks

1 lb.
$1.95 /lb.
Avg. 1 lb.

We believe in using every part of the animal here, and necks add a wonderful flavor to stocks, broths, and soups!

Check out this recipe below from the Weston A. Price Foundation!

Chicken Stock

1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings* gizzards from one chicken (optional)

2-4 chicken feet (optional)

4 quarts cold filtered water

2 tablespoons vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery stalks, coarsely chopped

1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.