Stuffed chicken neck
It is better to see once than to hear a hundred times. Cooking a simple Jewish dish - chicken neck - has its own little subtleties and nuances: how best to remove the skin from a homemade chicken? What to make the stuffing out of? How long to boil it and, most importantly, how to serve it?
No cookbook will teach you how to make this dish in five minutes.
Watch how the neck is cooked in the restaurant "Dacha" and you will definitely succeed.
Bon appetit!
Ingredients
| whole chicken 1.5 kg |
| onions 600 g |
| butter 200 g |
| liver, hearts and ventricles from two hens |
| chicken broth 4-5 liters |
| eggs 3 pcs |
| yolks 5 pcs |
| flour 5 tbsp. |
| semolina 1 tbsp. |
| salt 2 pinches |
| black pepper to taste |
Instructions
Step 1
Remove the skin from the chicken completely carefully so that the wings remain intact.
Step 2
Finely chop the onion and sauté it in butter for 15-20 minutes. Cool.
Step 3
Boil the liver, hearts and stomachs. Finely chop and add to the onions.
Step 4
Add eggs, yolks, flour, semolina, salt and pepper. Mix everything thoroughly.
Step 5
Sew up the skin with cooking thread to form a pouch with a hole in the area of the chicken neck.
Step 6
Stuff the skin with cooked minced meat and sew up from there.
Step 7
Put the neck into the ready chicken stock, which is boiling, and boil for 45 minutes on low heat.
Step 8
Cool the finished dish directly in the broth.
Step 9
Serve stuffed chicken neck should be served together with boiled vegetables or with any other side dish.
