Stuffed chicken necks (Gefilte Gelzele)
Taki very tasty stuffed chicken necks, which are adored from Privoz to Deribasovskaya and back.
Why stuffed necks and not hams?
This is the name of the dish. Once upon a time, when chickens were sold with necks, the skin from the neck was stuffed. Now this dish is made from any part of the skin of any bird. But the name remains the same.
Ingredients
| chicken thighs 6 pcs |
| onions 450 g |
| butter 100 g |
| chicken fat 150 g |
| chicken liver 250 g |
| chicken hearts 250 g |
| eggs 5 pcs |
| semolina 80 g |
| wheat flour 30 g |
| bay leaf 4 pcs |
| salt to taste |
| ground black pepper to taste |
| BULLION: |
| water 4.5 liters |
| onions 250 g |
| carrots 200 g |
| parsley root 150 g |
| salt to taste |
Instructions
Step 1
Prepare the broth. Chop onion, carrots, parsley root and cook in salted water for 30 minutes. Then remove the vegetables from the broth.
Step 2
Prepare the stuffing. Put salt, bay leaf and chicken hearts in boiling water. Boil for 10 minutes. Then add chicken liver and cook for another 15 minutes. Then let the by-products cool down.
Step 3
Fry the shredded chicken fat until browned. Add butter and fry the chopped onion on this mixture. Then transfer everything to a bowl. Chop chicken hearts and liver, combine with onions, add flour, semolina, eggs, salt and pepper. Mix thoroughly.
Step 4
Skin the hams down to the phalanges. Then cut off the phalanges and stuff the skin with stuffing. Sew up the edges with cooking thread.
Step 5
Place the chicken necks in the boiling vegetable broth and simmer over medium heat for 15-20 minutes. Then let them cool directly in the broth. If desired, slice and serve. Enjoy.
