Gefilte-gelzele (stuffed chicken neck)
6 servings
100 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Process the chicken, wash it well, remove feathers and hairs.
- Chicken: 1 piece
2
Remove the skin from the body entirely, trying not to damage it, starting from the tail.
3
Cut the wings at the joints along with the skin.
4
Leave the neck opening and carefully sew the rest with culinary thread.
5
Wash chicken liver, hearts, and gizzards, then boil in salted water for 15-20 minutes.
- Chicken liver: 2 pieces
- Chicken hearts: 100 g
- Salt: to taste
6
Cool down and chop finely.
7
Peel the onion and chop it finely.
- Onion: 2 heads
8
Heat chicken fat in a pan, sauté onions with giblets, and transfer to a bowl.
- Chicken fat (schmaltz): 100 g
9
Add eggs, semolina, 2-3 tablespoons of chicken broth, and season with salt and pepper to taste.
- Chicken egg: 3 pieces
- Semolina: 3 tablespoons
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
10
The mixture should have a consistency similar to very thick sour cream.
11
Using a spoon, place the filling inside the chicken skin through the neck opening, leaving some space to prevent it from bursting during cooking.
12
Sew the neck with culinary thread.
13
Pour chicken broth into a pot, bring to a boil, carefully lower in the stuffed neck and cook over medium heat for about an hour, then remove and take out the cooking thread.
14
Cool slightly before serving.
