Part of the chicken carcass, extending from the body to the head. Usually sold with the skin on or skinless, and some meat, but primarily used for their bones and connective tissue. Rich in collagen and minerals, which break down during long cooking to create a gelatinous broth. Chicken necks are an often-overlooked, budget-friendly cut that can be transformed into flavorful, nutritious meals. They’re particularly rich in collagen, which makes them great for stocks, broths, and soups. While they may not have as much meat as other cuts, their richness and depth of flavor make them highly versatile.