Frozen Chicken Necks from China Suppliers - Quality Factory Direct for Stocks, Soups & Braised Dishes
| Product Name | Chicken Neck | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportation | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | 1kg × 10 | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C, 100% Fresh |
| Shelf Life | 18 – 24 Months | Private Label | Acceptable |
| Production Capacity | 10,000 Metric Ton Per Year |
Premium Farm-Sourced Quality
Our frozen chicken necks come from healthy, grain-fed chickens, blast-frozen within hours of processing to lock in natural freshness. Each neck is carefully cleaned and hand-trimmed of excess fat and skin. No hormones, antibiotics, or artificial preservatives are ever added. You get a pure, wholesome ingredient for your everyday home cooking.
Rich Flavor & Gelatinous Texture
Chicken necks are naturally rich in skin, cartilage, and tender dark meat. When slow-cooked, braised, or simmered, they release generous amounts of gelatin, creating a silky, sticky texture that adds deep umami and body to soups, stews, hot pots, and broths. The meat absorbs marinades and spices beautifully, making every bite flavorful.
Nutrient-Dense & Economical Choice
Packed with high-quality protein, calcium, phosphorus, and naturally occurring glucosamine from cartilage, frozen chicken necks support bone health, joint function, and lean muscle. Simmered into broth, the collagen becomes gut-friendly gelatin that aids digestion. At the same time, this cut is very affordable – a budget‑wise way to enrich family meals without breaking the bank.
Easy Storage & Simple Preparation
Each pack arrives frozen and vacuum-sealed to prevent freezer burn. They stay fresh in your freezer for up to six months. When ready to cook, thaw the desired amount overnight in the refrigerator. For best results, brown the necks in a hot pan first, then simmer for 45–60 minutes until fork-tender. Always cook thoroughly to an internal temperature of 165°F (74°C). Never refreeze after thawing.
Endless Culinary Possibilities
Chicken necks are a beloved ingredient across many cuisines. Use them for Korean spicy braised necks (Dak-bokkeum-tang), Chinese soy-stewed necks, Cajun smothered chicken, or a rich homemade stock. They also shine in curries, rice porridge, noodle soups, and even air-fried as a crispy, savory snack. Once you discover how much flavor these humble necks bring, you'll want them in your kitchen regularly.
