There’s a quiet satisfaction in making something brilliant from something overlooked. While the supermarket shelves might be stacked with shrink-wrapped fillets and boneless, skinless this-and-thats, the real cooks, ones who know their way around a stockpot or a Sunday roast, know the value of going beyond the usual.
At Chicken n Things, we stock the cuts that don’t usually make it to the top of the Pinterest recipes. They’re not glamorous, they’re not Instagram-ready, but they’re packed with flavour, wildly economical, and built for people who actually cook. From chicken necks to beef tongue, we’re talking about the pieces that get better the longer they bubble, braise, or baste.
These cuts aren’t second-rate. They’re just misunderstood. And if you know how to use them, you’ll find they’re some of the most rewarding, flavourful and cost-effective bits you can buy.
Chicken Carcass
Let’s start with the chicken carcass, a cut that too many people still toss away without a second thought. If you’ve never made your own chicken stock, consider this your nudge. There’s absolutely no comparison between a stock made from real bones and the powdered stuff that lives in the back of your pantry.
Our chicken carcasses come clean, meaty, and ready to work. Simmer them slowly with onions, carrots, celery and herbs for a few hours, and what you get isn’t just stock — it’s liquid gold. Rich, gelatinous, and deeply savoury, it turns risottos, soups and sauces into something genuinely special. Freeze it in batches, and you’ve got the base for weeks of meals.
It’s the kind of cooking that feels like cheating, but isn’t. It’s just smart. And if you’re someone who enjoys getting proper value from what you buy, chicken carcasses are a no-brainer
Chicken Necks
Chicken necks are one of those cuts that surprise you, in a good way. They’re small, yes, but what they lack in size they more than make up for in adaptability. Think quick sautés with fresh veg, marinated and grilled until crispy, or slow-cooked in a spiced sauce for something a bit different.
The trick is not to overdo it. Because they’re smaller than thighs or drumsticks, chicken necks cook fast. Too long on the heat, and you’ll miss that perfect, juicy moment. But get it right, and the reward is tender, richly flavoured bites with a slightly crisp edge if cooked over high heat.
They’re especially good for adventurous cooks who like to nibble, share, or build dishes that lean a little more rustic and a lot more flavourful. Great on the grill, even better in a pan with garlic and chilli.
Beef Fat
Beef fat isn’t the flashiest ingredient, but it might be one of the most useful. Render it down into tallow, and you’ve got a richly flavoured cooking fat that puts standard oils to shame. Whether you're roasting potatoes, frying chips, or finishing a steak with a spoonful of something indulgent, beef fat brings the kind of depth that turns good meals into memorable ones.
With a high smoke point and clean finish, it’s ideal for high-heat cooking and adds a proper, meaty edge to anything you’re searing, sautéing or roasting. Want to crisp up those roasties? Use beef fat. Building burgers from scratch? A bit of fat in the mix keeps everything juicy and full of flavour. You can even blend it with herbs and garlic for a quick DIY basting mix that beats anything in a bottle.
Beef Tongue
Beef tongue tends to polarise people until they taste it done properly. It’s old-school, a bit under the radar, and yes, it asks for a little patience. But once it’s slow-cooked and sliced, there’s really nothing else like it. This is one of the most tender, flavour-packed cuts you can buy, and it delivers a texture that’s smooth, buttery and surprisingly refined.
What sets beef tongue apart is how well it absorbs flavour. Cook it gently with aromatic spices, garlic, onions, or even soy and vinegar, and it soaks up everything while still holding its own character. Once cooked, it slices like a dream and can be served in countless ways.
Unlike many other secondary cuts, it doesn’t need much trimming or complicated techniques. Just time, seasoning, and a willingness to try something outside the usual steak-and-sausage loop.
The Joy of Offcuts: Waste Less, Taste More
Not everything has to be boneless, skinless or cut into perfect portions to be worth cooking. The lesser-used cuts often offer better flavour, better value and more versatility than people expect.
At Chicken n Things, we stock the pieces that real home cooks use. Whether it’s chicken necks for a fast pan-fry, beef tongue for something rich and slow, or beef fat to make your roast potatoes actually crisp, these cuts deliver.
They help stretch meals further, reduce waste, and bring more substance to everyday cooking without adding cost or complexity.
Explore our full range online and start getting more out of every meal.