Do Chicken Necks Have a Lot of Fat? The Surprising Truth

December 28, 2025 •

3 min read

According to nutrition data, a single raw chicken neck with skin can contain a significant percentage of its calories from fat. The answer to "do chicken necks have a lot of fat?" is yes, but it's important to understand the details, including how preparation and removing the skin can drastically alter the nutritional profile.

Quick Summary

This comprehensive guide explores the fat content in chicken necks, detailing how to manage fat levels through various cooking methods. It also examines the full nutritional profile, highlighting benefits like collagen and minerals, for a balanced perspective on incorporating them into your diet.

Key Points

High Fat with Skin: Chicken necks have a high fat content, primarily concentrated in the skin and connective tissues.
Preparation Matters: The cooking method significantly impacts the final fat level; boiling and skimming removes fat, while frying adds it.
Nutrient Powerhouse: Despite the fat, chicken necks are rich in protein, calcium, phosphorus, and collagen, which supports joint and skin health.
Collagen-Rich Broth: They are an excellent base for making nutrient-dense bone broth, where fat can be easily managed by chilling and skimming.
Economical and Versatile: As a more affordable cut, chicken necks offer a cost-effective way to get high-quality nutrition.
Consider Your Goal: For a low-fat meal, remove the skin and boil or simmer; for a richer flavor, retain the skin or fry, but be mindful of the calorie density.

Understanding the Nutritional Breakdown of Chicken Necks

When evaluating the fat content of chicken necks, it's crucial to look beyond just the surface level. The nutritional composition changes dramatically depending on whether the skin is included and how the neck is prepared. For instance, raw chicken neck with skin contains a much higher percentage of fat than its meat-only, cooked counterpart. Most of the fat resides in the skin and the fatty tissue surrounding the bone, making it a key factor in the overall fat profile.

The Impact of Preparation on Fat Content

How you prepare chicken necks directly influences their final fat content. Boiling or simmering for stock, for example, releases a large amount of fat into the broth, which can then be skimmed off once cooled. This method results in a lower-fat final product compared to frying, which adds even more fat to the dish.

A simple step-by-step guide to reducing fat when cooking chicken necks:

Blanching: Briefly boil the necks for a few minutes, then discard the water and any surface fat. This removes a significant amount of excess fat and impurities before the main cooking process.
Skimming: For bone broths, refrigerate the finished stock. The fat will rise to the top and solidify, making it easy to scrape off and discard.
De-skinning: For recipes that use the meat, manually removing the skin before cooking will eliminate the primary source of fat. While this is a more labor-intensive process, it results in the leanest possible outcome.
Grilling/Roasting: Cooking on a grill or in a hot oven allows much of the fat to render and drip away. Placing the necks on a rack can further enhance this effect, preventing them from stewing in their own fat.

Comparison Table: Fat Content in Different Chicken Parts


Chicken Part	Preparation	Fat per 100g	Protein per 100g	Calories per 100g
Chicken Neck (with skin)	Raw	~13g	~7g	~297
Chicken Neck (meat only)	Raw	~8.78g	~17.55g	~154
Chicken Breast (skinless)	Raw	~3.6g	~23g	~165
Chicken Thigh (skinless)	Raw	~8g	~20g	~210

Note: Nutritional values are approximate and can vary based on the specific chicken and preparation.

The Benefits of Chicken Necks: Beyond the Fat

While the fat content is a major consideration, it's important to recognize the numerous nutritional benefits that chicken necks offer. They are an excellent source of protein, minerals, and other compounds essential for health. Many of these benefits are concentrated in the bones and connective tissues, making them a fantastic ingredient for nutrient-dense bone broth.

Benefits of Incorporating Chicken Necks into Your Diet:

Excellent Source of Calcium and Phosphorus: The high bone content means chicken necks are rich in these minerals, which are vital for strong bones and teeth.
Rich in Collagen: The connective tissues are packed with collagen, which is great for skin elasticity, hair, and joint health. Slow-cooking helps extract this collagen into the broth.
Glucosamine and Chondroitin: These compounds are naturally found in the cartilage and connective tissue, and are known to support joint health.
Immune System Support: Chicken necks contain immunoglobulins and other nutrients that can help support the immune system.
Affordable and Versatile: Often overlooked, chicken necks are a very economical part of the chicken that can be used in a variety of dishes, from stock to curries and fried snacks.

Making Nutrient-Rich Chicken Broth

Making stock is one of the best ways to utilize chicken necks and reap their nutritional rewards while controlling the fat. The process is simple: combine necks, water, and aromatic vegetables like onions, carrots, and celery in a pot. Simmer for several hours to extract maximum flavor and nutrients. Once cooled, the fat can be easily removed, leaving a flavorful, collagen-rich broth. You can learn more about the nutritional benefits of collagen in detail from reputable sources.

Conclusion: A Balanced Perspective on Fat and Nutrition

So, do chicken necks have a lot of fat? The answer is nuanced. Yes, they contain a higher proportion of fat compared to lean cuts like chicken breast, especially with the skin on. However, this fat is largely manageable through proper cooking techniques, such as de-skinning, blanching, or skimming broth. Furthermore, focusing solely on the fat content overlooks the significant nutritional advantages, including high protein, calcium, collagen, and joint-supporting compounds. By understanding the composition and preparing them thoughtfully, chicken necks can be a healthy, affordable, and flavorful addition to your diet. They are a prime example of how nose-to-tail eating can be both delicious and incredibly nutritious.

Frequently Asked Questions

Yes, raw chicken necks with the skin on can be quite fatty, with fat accounting for a high percentage of their total calories. Most of this fat is located in the skin and the layer of tissue directly beneath it.

The meat on the chicken neck is relatively lean. The high fat content generally associated with chicken necks comes from the skin and surrounding connective tissues, which can be removed to significantly reduce the fat percentage.

You can reduce the fat by removing the skin before cooking, or by blanching the necks in boiling water to render some fat off. If making stock, refrigerate it after cooking; the fat will rise and solidify, allowing you to easily scrape it off.

Chicken necks offer numerous benefits, including being a rich source of protein, calcium, and phosphorus. They are also high in collagen, glucosamine, and chondroitin, which support joint health and skin elasticity.

Yes, chicken necks are an excellent choice for making bone broth. The bones and connective tissues are full of minerals and collagen, which are released during the slow simmering process, creating a gelatinous and nutrient-dense broth.

A skinless chicken breast is significantly leaner than a chicken neck with skin on. However, if the skin is removed, the meat on the neck is comparable to other darker meat cuts and still higher in fat than a breast fillet.

While chicken neck bones are relatively soft, they are not typically meant for consumption. They should always be cooked thoroughly, and the meat pulled off. If the bones are cooked until very soft, such as in a slow cooker, some individuals may choose to consume them, but caution is advised.