Originally Posted by
lecale
The local butcher sells them in bulk for $1/lb...they are actually not bad meat: dark meat, very flavourful, it's just the meat has the look of cedar bark (long shards of meat, make sense? not, anyway...not the most useful pieces) When they are fully cooked you can just squeeze them and the vertebrae pop right out...very easy to separate the meat. (The neighbour serves them as a main) Separated you have a pile of what looks like cedar bark mulch that I have used in a taco, burrito, curry, where shredded meat works. The problem is they take a long time to braise and then if you want them boneless, it's just more prep time.
What I usually do with the neck I get with a turkey is just roast it and throw it in the stock pot. Sometimes I will strip the meat off and dice it and add it to gravy. Roasted 'chicken neck with back attached' is another butcher's scrap you can get for cheap that makes wonderful soup stock.
I try to avoid the cost cheap, time expensive stuff now...too many reasons to be outside :smile1: