Free Range Chicken Necks

Grass Fed chicken necks are a perfect for making a wonderful stock, they are also great as pet treats, as dogs just luv'em.

I've provided our family recipe for chicken stock below that I think you'll adore

How to Make Chicken Stock

The following is a recipe I use that creates a wonderful chicken stock that is a great base for soups. You can also freeze this and then you've got it handy when you get in the mood to create a nice warming soup, but don't have the time to make the stock.

Ingredients:

• 18 cups sweet spring water
• 2 lbs of free range chicken necks
• 2 medium onions, coursely chopped
• 2 leeks, thinly sliced
• 2 carrots, sliced on bias
• 1 celery stalk, sliced on bias
• 5 garlic cloves, minced
• 1 bay leaf
• 1 free range egg white, beaten
• 1 bouqet of thyme and parsely sprigs, tied
• Sea salt (non-iodized) & black peppercorns, to taste

Use a good sized soup kettle and add water all ingredients listed above. Bring to a boil, stiring thoroughly, reduce heat to low. Cook slowly for about 2 hours adding more water, if necessary.

After simmering, turn off heat and allow to rest gently for 1 hour. Remove chicken necks and vegetables and ladle through a fine strainer or cheese cloth. You may use immediately or freeze for future use. Simply a delicious stock with a hearty character that I'm sure you'll love as much we do.

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