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Chicken necks — and the backs and carcass frames they are usually bagged with — are the slender, knobbly bony pieces left when a bird is jointed. There is little muscle on them, but a great deal of bone, cartilage, skin and connective tissue, which makes them one of the cheapest and most reliable foundations for a deeply flavoured, body-rich chicken stock, as well as a gnawing, hands-on cut in their own right in braises and soups around the world.