Know what’s on your plate

Chicken neck

Calories & nutrition facts

broilers or fryers, neck, meat only, raw

154

calorieskcal per 100 g

Protein18 g

Carbs0 g

Fat8.8 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 154 kcal —
Protein 18 g 35%
Carbohydrate 0 g 0%
Fat 8.8 g 11%
Saturated fat 2.3 g 11%
Fibre 0 g 0%
Sodium 81 mg 4%
Cholesterol 83 mg 28%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 44 µg 5%
Vitamin C 0 mg 0%
Thiamin (B1) 0.05 mg 5%
Riboflavin (B2) 0.23 mg 18%
Niacin (B3) 4.1 mg 26%
Pantothenic acid (B5) 1.1 mg 22%
Vitamin B6 0.29 mg 17%
Folate (B9) 8 µg 2%
Vitamin B12 0.32 µg 13%

Minerals

Calcium 27 mg 2%
Iron 2.1 mg 11%
Magnesium 17 mg 4%
Phosphorus 113 mg 9%
Potassium 175 mg 4%
Zinc 2.7 mg 24%
Copper 0.11 mg 12%
Manganese 0.04 mg 2%
Selenium 13.5 µg 25%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	154	18 g	8.8 g
1 × unit (yield from 1 lb ready-to-cook chicken)	6 g	9	1.1 g	0.5 g
1 × neck, bone and skin removed	20 g	31	3.5 g	1.8 g
2 × unit (yield from 1 lb ready-to-cook chicken)	12 g	18	2.1 g	1.1 g
½ × unit (yield from 1 lb ready-to-cook chicken)	3 g	5	0.5 g	0.3 g
3 × unit (yield from 1 lb ready-to-cook chicken)	18 g	28	3.2 g	1.6 g
4 × unit (yield from 1 lb ready-to-cook chicken)	24 g	37	4.2 g	2.1 g

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Questions about Chicken neck

How do you cook chicken necks until tender?

Simmer them gently in stock or water for about 1½–2 hours, until the meat pulls easily from the bones. Keep the pot at a quiet simmer rather than a rolling boil, which can make the meat tough.

Can you use chicken necks to make stock?

Yes. Cover them with cold water, add onion, carrot and celery, then simmer gently for 2–3 hours; strain out the bones before using the broth. Roasting the necks first gives the stock a deeper, browned flavour.

How should you store raw chicken necks?

Keep them in a sealed container on the lowest shelf of the fridge and cook within 1–2 days, or freeze them. Thaw frozen necks in the fridge, not on the worktop, and use them promptly once thawed.

What dishes can you make with chicken necks?

They are useful for poultry stock, gravy and soup, and can be simmered until tender, then stripped of meat for a filling. In some cuisines, cooked necks are also served as a bone-in snack; remove the small bones carefully as you eat.

Can you eat chicken necks, and are the bones safe to eat?

You can eat the cooked meat, but the small bones are not meant to be swallowed. Cook the necks thoroughly, and take extra care when serving them to children because the bones can pose a choking risk.

Can dogs eat chicken necks?

Avoid giving dogs cooked chicken necks: cooked bones can splinter and cause injury or choking. Raw necks also carry food-safety risks, so ask a vet for safer ways to meet your dog's needs.

Is chicken neck fattier with the skin on?

Yes. Chicken neck with skin has 26.2 g fat per 100 g, compared with 8.8 g in chicken neck without skin; removing the skin before cooking reduces the fat.

How much meat is on a chicken neck?

Not much: a small neck is largely bone, and the portion of neck meat with bone and skin removed is about 20 g. It is more useful for flavouring stock or adding a little meat to soup than as a main serving.

Source: USDA FoodData Central 173623 · per 100 g · carbohydrate per EU label, fibre excluded