Chicken Necks

Our pasture raised chicken necks are a broth maker's best friend. Packed with bone, cartilage, and a good amount of meat, they contribute rich flavor, body, and gelatin to any stock or broth they are cooked in. Simmer them low and slow for several hours and the result is a deeply flavorful, naturally thick broth that forms the foundation of exceptional soups, sauces, and stews.

Sold in packs of two full pounds

Making broth from scratch? Check out our Chicken Broth Parts Bundle — everything you need for an extraordinary homemade broth in one convenient package.

Photographs for broth parts all use the same perspective on 3 different container sizes to help you reference the quantity you may want to purchase. This photograph uses a 7" diameter 2 quart Le Creuset Dutch oven. Others use a 10.25" diameter 5.5 quart or a 14" diameter 13.25 quart.