Chicken Neck (for Broth)

Fresh chicken necks, cleaned and cut — an affordable, flavorful cut prized for making rich, gelatin-heavy broth and stock. A great base for soups, yakhni, and homemade bone broth.

Cut: Bone-in, cleaned, cut into pieces
Note: Mention in order notes if you'd like it whole or chopped smaller
Best for: Chicken broth, yakhni, soup base, stock for biryani and pulao

Simmer slowly on low heat for at least an hour to extract maximum flavor and gelatin — skim occasionally for a clear, rich broth.

Delivered fresh and chilled, same-day across Karachi.