Stuffed neck

1 serving


at the chicken or goose, remove the neck with a stocking, capturing the wing phalanx. sew the narrow part and fill with the filling: chopped pieces of fat, chopped liver, salt, pepper, flour. must be filled not to the very top, leaving a void for swelling, flour. fill from the wide side, why sew. cook chicken neck in broth, goose in borscht. the welded neck can be served as a cold-cold snack with mustard. necks can be prepared for future use and stored as a semi-finished product.