You throw away the parts of the chicken (without knowing it) that have the most collagen, flavor and incredible recipes
Thigh, breast, wing... everyone knows them. But what about the parts of the chicken that usually go straight to waste? The carcass, neck, backbone and giblets such as the liver, heart and gizzard are often overlooked and that's where the mistake lies.
Because it is precisely in these forgotten parts that the deepest flavor, the most nutritious broth and the most surprising recipes are hidden.
In this article, you'll rediscover cuts that are cheap, accessible and capable of completely transforming what comes out of your kitchen.
Housing and column: golden base for full-bodied broths
These parts contain bone, cartilage and collagen - the perfect combination for a dense, flavorful and velvety homemade broth.
Use as a base for:
- Soups and risottos
- Dark sauces
- Baked rice
- Stews and long preparations
Tip: Roast the carcass and spine with garlic, onion and herbs before boiling with water. This enhances the flavor and color of the broth.
The neck: the chicken's most underrated treasure
Not much meat? Yes, but lots of flavor, good fat and natural collagen.
The chicken neck is irreplaceable for rich broths, and can also play a starring role in typical or regional dishes.
How to use the neck:
- In the base broth for canjas, soups and risottos
- Sautéed with onions and tomatoes to eat with rice
- Slow-cooked with vegetables for a rustic and tasty dish
Tip : after cooking, remove the meat and try this new recipe: make a Brazilian neck farofa - surprising and delicious.
Liver, heart and gizzard: remarkable flavor, intense nutrition
Chicken offal has a unique texture, strong flavor and high nutritional value - but requires careful preparation.
- Liver: good for quick grilling.
- Heart: shines on skewers or sautéed simply with garlic.
- Gizzard: ideal for long stews with sauce and wine.
Tip: clean well, use aromatic spices and control the time to avoid bitterness or a rubbery texture.
Why are these parts worth so much?
In addition to their flavor, these parts are rich in collagen, proteins and minerals, cost less and help avoid waste.
While many people throw them away, those who know how to use them extract more flavor, more value and more history from the same bird.
A whole chicken is worth more than the sum of its cuts
Valuing each part of the chicken means cooking with intelligence, respect and creativity.
The carcass, neck, spine and giblets are not leftovers - they are ingredients with soul, power and much more to offer than you might think.
Chicken neck stew with tomatoes and onions (rustic recipe full of flavor)
Here's a simple, tasty and surprising recipe using chicken neck
Ingredients:
- 6 to 8 clean chicken necks
- 2 tablespoons of oil or lard
- 1 large onion, thinly sliced
- 2 chopped garlic cloves
- 2 chopped ripe tomatoes (or 1 can of peeled tomatoes)
- ½ teaspoon paprika or sweet paprika
- Salt and pepper to taste
- Chopped greens to finish
- ½ cup hot water
Directions:
- Clean the necks thoroughly, removing feathers and excess skin if necessary. Pat dry with paper towels.
- In a medium saucepan, heat the oil and brown the necks until they are well colored on the outside.
- Add the garlic and onion and sauté until everything is golden and fragrant.
- Add the tomatoes, paprika, season with salt and pepper and mix well.
- Add the hot water, cover and cook over a low heat for about 35 to 40 minutes, until the meat is tender and comes off the bone.
- Sprinkle with fresh greens and serve with white rice, farofa or even inside a loaf of rustic bread.
Mirella Mendonça
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