Kurkunkaulaa

Kurkunkaulaa is a Finnish term that translates directly to "throat bone" or "neck bone." In a culinary context, it refers to the cartilaginous structure found in the neck of poultry, particularly chickens and turkeys. This part is often used in making stocks and broths due to its rich collagen content, which breaks down during slow cooking to create a flavorful and gelatinous liquid.

While not typically eaten directly in Western cuisine, kurkunkaulaa is a common ingredient in traditional Finnish cooking, especially for making homemade chicken soup or other slow-simmered dishes. The bones contribute depth of flavor and body to broths. In some cultures, particularly in parts of Asia, poultry neck bones are sometimes consumed after being roasted or braised, though this is less common for the kurkunkaulaa specifically.

The texture of kurkunkaulaa is firm and cartilaginous when raw, becoming tender and yielding after prolonged cooking. It is valued for its nutritional contribution, especially to bone broth, which is often touted for its health benefits. When preparing stocks, kurkunkaulaa is typically simmered with vegetables and herbs for several hours. It is a byproduct of poultry processing and is often readily available from butchers or in supermarkets.