Chicken, broilers or fryers, neck, meat and skin, raw

Chicken neck, including the meat and skin, is a lesser‑utilized cut of poultry historically valued in many traditional cuisines around the world for its rich flavor and affordable price. Poultry has been domesticated for thousands of years, with the modern broiler chicken selectively bred for rapid growth, plump breast meat, and overall productivity. The neck specifically comprises both muscle and connective tissue, alongside skin and a high proportion of cartilage and bone. Unlike prime cuts such as breast or thigh, neck portions are often relegated to stocks, broths, pet food, or cultural recipes in various regions — for example, neck soup in parts of Asia or rendered in sauces in European peasant cuisines. From a production standpoint, broiler chickens are raised in controlled agricultural systems to reach market weight within 6–8 weeks. The USDA FoodData Central dataset classifies the raw neck, meat and skin under poultry products with an FDC ID of 172382. This raw cut is notable for its high fat content relative to protein, with 297 kcal per 100 g and zero carbohydrates, meaning nearly all its energy comes from a combination of fat and muscle protein. Variations on the neck include the meat only (without skin/bone) or cooked preparations such as simmered or roasted versions, which alter the nutrient profile significantly once water is lost and fats render out. Chicken necks blend lean and connective tissues. The muscle component provides essential amino acids like lysine and leucine necessary for protein synthesis, while cartilage and skin contribute collagen. Collagen, a structural protein abundant in connective tissues, breaks down into gelatin upon long, slow cooking, making necks particularly useful for stocks intended to become rich, unctuous broths. Historically, resourceful cooks stretched limited protein resources by incorporating these less‑cherished pieces into soups and stews, enhancing flavor and body. Today, world cuisines continue to make use of this cut — from the classic French pot‑au‑feu to Southeast Asian broths — underscoring both cultural diversity and culinary ingenuity in poultry utilization. Chicken necks are not typically sold trimmed and may vary in size and composition depending on the bird’s age and breed. In culinary contexts, they’re prized for imparting deep poultry flavor and body to dishes rather than being eaten as standalone portions in large quantities. However, their nutritional density and collagen content lend themselves well to specific dietary uses and culinary traditions aimed at maximizing nutrient extraction and flavor synthesis.

The nutrition profile of raw chicken neck including meat and skin reveals a distinctive composition that sets it apart from other poultry cuts. Per 100 g, this cut delivers 297 kcal, of which approximately 26.24 g of fat and 14.07 g of protein are the major contributors to calorie content, with carbohydrates virtually absent. This macro ratio — high fat and moderate protein — reflects the combined contributions of skin, adipose tissue, and muscle. Fat is predominantly stored in the skin and around connective tissues, whereas the protein primarily resides within the muscular parts of the neck. The fat profile includes 7.27 g of saturated fatty acids, 10.55 g of monounsaturated fats, and 5.68 g of polyunsaturated fats, indicating a mix of fatty acid types. While saturated fat intake should be moderated for heart health, the presence of monounsaturated and polyunsaturated fats offers essential fatty acids that support cellular and metabolic functions. The absence of carbohydrates makes this a particularly suitable food for low‑carbohydrate diets. Micronutrient analysis emphasizes its provision of key minerals like iron (1.9 mg) and phosphorus (112 mg). Iron is critical for oxygen transport and energy metabolism, whereas phosphorus supports bone health and cellular energy transfer. Potassium, magnesium, and zinc are present in moderate amounts, contributing to electrolyte balance and immune function. The cut also provides vitamin A (65 mcg RAE), a fat‑soluble nutrient important for vision and immune support, and small amounts of B vitamins such as riboflavin, niacin, and B‑6, which support metabolic pathways. Compared to more widely consumed parts like chicken breast, neck meat with skin delivers a higher proportion of fats and certain minerals relative to protein. For example, per 100 g, chicken breast meat typically offers higher lean protein and lower total fat, whereas neck meat is richer in connective tissue and skin‑derived nutrients. Thus, while not as protein‑dense as breast meat, chicken neck is notably richer in calories and fat, translating into different culinary and dietary uses. From a nutrient density perspective, this cut supplies structural amino acids essential for muscle maintenance and collagen synthesis while also contributing dietary energy and essential micronutrients. When preparing nutrition labels or comparing across meats, it’s important to note that cooking methods dramatically influence the final nutrient content. For example, render‑out of fat during roasting or simmering in broth will concentrate lean protein per gram consumed, whereas frying can increase net fat intake. This detailed nutrient profile underscores the role of chicken necks as a calorie‑dense, nutrient‑rich cut often overlooked outside traditional culinary contexts.

Source: USDA FoodData Central (FDC ID: 172382)