How to make
The necks are soaked in cold water and left for about 20 minutes in the cold.
Put them in a pot of water until they boil, discard the first water, rinse well and put them again in new water to cook until done, by skimming off the foam with a slotted spoon.
When they are cooked, they are arranged in a baking pan, sprinkled with the rest of the products, mixed well and baked in a preheated oven at 390°F (200°C) until golden brown.
They can also be grilled or cooked on a barbecue, but then the amount of fat for the oven-baked chicken necks should be increased.
