Steps to Make Ultimate Balsamic vinegar chicken necks -cook every part
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My mom loves chicken necks. She always buys some and prepare slow cooked soup with them. The bone become so tender that you can eat it as it melts in your mouth!
I didn’t feel like eating soup today, but I got inspired by @tomo balsamic vinegar wings recipe so I thought I’d give it a go with chicken necks. It was so tasty!
You’ll be surprised how much meat the neck holds and it’s sooo tasty and rich in flavours.
Ingredients and spices that should be Get to make Balsamic vinegar chicken necks -cook every part:
- ~ 500g chicken necks
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 1/4 white wine vinegar (or regular wine if you want)
- 1 teaspoon honey
- 1 small piece ginger
- 2 garlic cloves
- 1 teaspoon grounded coriander
Instructions to make to make Balsamic vinegar chicken necks -cook every part
- Clean the chicken necks first. Here’s how
- Add chicken neck to a large pan and cook for one minute on each side. Add to the pan
- In a pestle and mortar roughly crush the garlic, ginger and coriander
- Add soy sauce, balsamic vinegar and white wine vinegar. Bring to boil on high heat then cover and reduce heat to medium/low. Cook for 15 minutes
- Remove the lid, the meat should be cooked by now as it’s a thin layer. Increase the heat to medium/high. Drizzle a teaspoon of honey and add a sprig of thyme leave. Stir to combine everything. Cook for another few minutes until the sauce is a bit thick and caramelised.
- Serve and enjoy!
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