- At least 500g chicken necks.
- 1-2 Garlic cloves
- at least 2tsp of rock salts
- 2 tablespoon (use up to 3 if 600g or more chicken necks are used) of Apple Cider Vinegar
- Water set on level
Bring to boil for few minutes. Leave to simmer at least 10-15 minutes (more if cooking large batches). The longer it simmers more likelihood for the bones to slightly soften, and thus become slightly easier for chewing.
So how do we know when it’s done? A slightly darker shade of grey and no pinks is more than sound indicator. When reheating take care not to reheat any further than necessary to “scorching” hot level.
Once cooked, separate the liquids and refrigerate the liquid as is. Wait for at least six hours.
Then once the gelatine settles ~ try to skim and discard the excess white PUFA Omega-N6 fats.
The stock will likely be very salty. Hence for every 40-50g “blob” ~ pour in 100-150ml of boiling water and gently reconstitute that way. Use a squeeze of lime and serve. No need for reheat.
The thumbnail’s dish
(From the upcoming Basics Recipe & Methodology Book) A simple chicken necks with cream, tomato paste and curry mix powder.
- Cook the chicken necks as per to the video instruction. 4 (smaller) necks equate roughly 123 kcals presumably only meat portions are consumed.
- On a separate dish gently warm together in the microwave (no more than a minute on medium high) : 60ML worth of cream, 15g butter, 1.5 tsp of tomato paste (15G), and mixed curry powder (to taste) with additional chicken stock or water to slightly dilute (and to help prevent drying out). Use an additional plate to cover the dish whilst cooking.
- Combine together with the necks. Serve with two boiled eggs + cooked leafy greens of choice.. Add extra squeeze of lime or lemon before serving. Low carbohydrate friendly. Please adjust fat content as desired.