Stuffed chicken neck - gefilte gelzele
4 servings
60 minutes
An excellent and very simple way to cook the neck, which many do not consider as a basis for a dish. In addition to the neck, you will need chicken fat, which is easier to buy separately.
Calories808.3kcal
Proteins22.9grams
Fats51.9grams
Carbohydrates65.5grams
1
Make an incision around the chicken neck skin, carefully remove the skin, clean it, and rinse.
- Chicken neck: 3 pieces
2
Mix flour with finely chopped fat, finely chopped cracklings, and finely chopped onion, add pepper and salt, and mix everything well. Sew the chicken neck from the narrow end with thread and loosely fill it with the prepared stuffing.
- Wheat flour: 300 g
- Chicken fat (schmaltz): 150 g
- Onion: 3 heads
- Salt: to taste
- Ground black pepper: to taste
3
After that, sew the wide edge of the neck and boil it in chicken broth. Before serving, remove the threads from the neck and cut it into portion-sized pieces.
