Stuffed chicken necks
Chicken necks to wash out, cautiously to remove from them stones, that that have turned out integral, hollow in a tubule. For forcemeat: on chicken fat slightly to dip a flour or to a decoy, separately to fry small cut onions and a chicken liver. Liver to pass through a meat grinder or small to cut, connect to the roasted flour and an onions. With the received weight to fill necks, to sew up them and to cook in a chicken broth on small fire of 30-40 minutes. To take out necks from a broth, to allow liquids to flow down and fry necks on chicken fat. Chicken necks – 1kg., a chicken liver – 300-500g., a flour (or a poppy) – 2p., chicken fat for to fry, a chicken broth, 1 bulb, salt, spices – to taste.