Stuffed Neck
by Editorial Staff
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.
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
Directions
- We’ll need a whole chicken. Skinning it very carefully! We can cook anything from meat – we don’t need it.
- The skin must be removed from the tail, so as not to damage it and leave the wings.
- 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!
- We make minced meat: sauté onions, add semolina, eggs, liver, boiled hearts and navels, chicken fat, salt and pepper.
- Pour 50 ml of broth into the minced meat and mix thoroughly.
- 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.
- 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.
- 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!
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