Stuffed Neck

The stuffed neck is a work of art in Odessa cuisine. It takes a long time to prepare, but it is always a holiday. I do not pretend to be a pro in this area, but I will try to tell you how it is prepared in my family.

Summary

Ingredients

• chicken skin
• semolina – 4 tbsp
• bow – 2 heads
• eggs – 3-4 pcs.
• chicken liver – 100 g
• chicken navels – 100 g
• chicken hearts – 100 g
• chicken fat – 50-100 g
• broth – 50 ml
• salt
• pepper
• Additionally:
• a saucepan of warm salted broth
• gauze
• threads and needles

Instructions

1. We’ll need a whole chicken. Skinning it very carefully! We can cook anything from meat – we don’t need it.
2. The skin must be removed from the tail, so as not to damage it and leave the wings.

   

3. Now we “forgive sins”, that is, we sew up all the holes that we have left from the legs, neck and those that turned out during the previous operation 🙂 Now do you understand why it was necessary to remove it carefully? 😉 Don’t forget to leave a small hole!
4. We make minced meat: sauté onions, add semolina, eggs, liver, boiled hearts and navels, chicken fat, salt and pepper.
5. Pour 50 ml of broth into the minced meat and mix thoroughly.
6. Fill the neck with a spoon and sew it up. It is necessary to check that the minced meat does not leak out! In case of a “leak”, sew up the holes.

   

7. We lower the neck into warm broth on cheesecloth and cook it, constantly turning it from side to side so that the minced meat is evenly distributed.
8. After 50-60 minutes, take out the neck, put it in a bowl and cover with a lid. Let it cool well. When the neck has cooled down, cut and eat! (don’t forget to pull the threads out)

Bon appetit!