Jacob Burton | Salt & Pepper Chicken Necks - A Simple Scooby Snack @JacobBurton | Uploaded March 2016 | Updated October 2024, 1 hour ago.
Show Notes: stellaculinary.com/ct28
When breaking down case after case of chicken for the restaurant, I love nothing more than saving the necks for a quick little scooby snack.
Simply toss the necks with oil, salt, and a generous amount of freshly cracked black pepper, and roast at 425°F/218°C for 20 minutes or until a dark golden brown.
Simple as that. You really don't even need to watch this video, but I thought I'd share it anyways.
These are also great if you dust in a little cornstarch and deep fry!
Show Notes: stellaculinary.com/ct28
When breaking down case after case of chicken for the restaurant, I love nothing more than saving the necks for a quick little scooby snack.
Simply toss the necks with oil, salt, and a generous amount of freshly cracked black pepper, and roast at 425°F/218°C for 20 minutes or until a dark golden brown.
Simple as that. You really don't even need to watch this video, but I thought I'd share it anyways.
These are also great if you dust in a little cornstarch and deep fry!
