Description
Embark on a culinary adventure that embraces both unique flavors and ethical choices with our free-range chicken necks, a culinary gem that marries tradition and sustainability. Sourced from chickens that roam freely, experiencing the natural rhythms of life, our commitment to responsible farming practices ensures not only an exceptional culinary experience but also a conscientious approach to food production. Dive into the world of free-range chicken necks and discover a versatile, nutrient-rich treasure that’s both delicious and ethical.
Recipe: Slow Cooked Chicken Neck Soup
Ingredients:
- 1 pound of chicken necks
- 8 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish
- Crusty bread, for serving (optional)
Instructions:
- In a large pot, combine the free-range chicken necks, water, chopped onion, minced garlic, sliced carrots, sliced celery, bay leaves, dried thyme, salt, and black pepper.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the chicken necks become tender, and the flavors meld.
- Remove the chicken necks from the pot and let them cool slightly. Once cool enough to handle, shred the meat from the necks, discarding any bones and cartilage.
- Return the shredded chicken meat to the pot and stir to combine.
- Taste the soup and adjust the seasoning if needed.
- Ladle the slow-cooked free-range chicken neck soup into bowls, garnish with fresh parsley, and serve hot.
- Pair with crusty bread for a hearty and satisfying meal.
Experience the rich flavors of free-range chicken necks with this slow-cooked soup recipe. Each spoonful is a harmonious blend of tradition and ethical choices, celebrating the depth of flavors and the responsibility of conscious dining. Elevate your meals with this comforting soup that not only tantalizes your taste buds but also honors ethical and sustainable food practices.
