Stuffed chicken neck is a delicious and incredibly original snack at any festive table. This dish traditionally belongs to the Jewish cuisine and looks like homemade sausages. Let's look at some recipes of stuffed chicken necks with you and surprise your guests!
Chicken neck stuffed in Hebrew
Ingredients:
- skins of the chicken neck - 7 pcs .;
- groats buckwheat - 200 g;
- bulb - 2 pieces;
- chicken liver - 100 g;
- chicken heart - 100 g;
- chicken ventricles - 100 g;
- flour - 3 tsp.
- chicken fat - 30 g;
- vegetable oil - 20 ml;
- butter - 30 g;
- spice.
Preparation
So, let's find out how to make stuffed chicken necks. To do this, chicken skin is cleaned and we give it a rectangular shape. We boil the buckwheat group in salted water before cooking and leave the porridge to cool. Chicken ventricles and hearts are washed, processed and boiled. Then gently take them out of the broth, cool, finely chop and add to the boiled buckwheat . The bulb is peeled from the husks, crushed, and the liver is cut into small pieces.
On a heated frying pan pour a little vegetable oil, throw a ray and passer it to a soft state. After that, add the liver, salt, pepper to taste and fry all about 5 minutes, interfering.
Separately, on a weak fire, we heat to the state of squash of chicken fat, cracklings are removed and poured into the pan flour, calcining it to cream color. Then add it along with the crushed bacon and buckwheat in the filling and mix everything thoroughly.
Now cut off a small piece of foil for baking, grease it with butter, spread chicken skin, salt, pepper and cover with a layer of filling. Next, gently lift the free part of the skin and form something like a kulechka. So repeat with all the pieces of skin, and then send them for 30 minutes in a hot oven, for baking.
The recipe for a stuffed chicken neck
Ingredients:
- chicken neck - 5 pcs .;
- chicken hearts - 5 pcs .;
- chicken ventricles - 5 pcs .;
- chicken thongs - 5 pcs .;
- egg - 2 pieces;
- semolina - 5 tbsp. spoons;
- bulb - 1 piece;
- spice.
Preparation
So, chicken potholes, ventricles and hearts are processed, thoroughly washed and cut into small pieces. Onions are cleaned, finely shredded and fried until tender in a warmed vegetable oil, and then we shift it into a bowl. Then add the chopped meat, pour in the mango, mix and break the eggs. Again carefully weave the filling and set it aside.
Chicken neck is washed, dried, from the wide side we sew the edges with threads and fill them with prepared stuffing. Then fix the edges on the narrow side, make a few punctures on each of them with a needle, throw them into boiling water and simmer for about 40 minutes. After that, we shift the cervix onto the plate, cool it and serve it on the table.
Chicken neck stuffed with mushrooms
Ingredients:
- chicken neck - 5 pcs .;
- mushrooms - 100 g;
- cheese - 100 g;
- fresh greens;
- ham - to taste;
- green olives;
- spice.
Preparation
Chicken neck is washed, remove the skin carefully and boil it in salted water. Ham, mushrooms, chicken meat and fresh herbs are cut into thin strips, and the cheese is rubbed on a large grater. Olives without pits cut into circles, mix everything, salt and pepper to taste. Then fill the chicken neck with the prepared stuffing, fixing the toothpicks from the edges, and bake on a baking sheet in a preheated oven, until a crusty crust. Before serving, decorate the dish with herbs and serve with any side dishes: boiled potatoes , rice, pasta.