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Chicken knel
1 serving
Separate the meat of boiled lean chicken from the bones and pass it through a meat grinder twice. Add raw eggs, ground crumbs, butter, cream, nutmeg, crushed greens to the minced meat and mix thoroughly. Roll the sausage out of this mass, wrap it in a napkin, tie it with threads, lower it into salted water and cook it in an open saucepan for 10-15 minutes until the knel floats up and hardens. Then carefully remove and lower into cold salt water. When cool, remove the threads and napkin, transfer to a dish and cut into slices. Served as a snack for the broths.
Separate the meat of boiled lean chicken from the bones and pass it through a meat grinder twice. Add raw eggs, ground crumbs, butter, cream, nutmeg, crushed greens to the minced meat and mix thoroughly. Roll the sausage out of this mass, wrap it in a napkin, tie it with threads, lower it into salted water and cook it in an open saucepan for 10-15 minutes until the knel floats up and hardens. Then carefully remove and lower into cold salt water. When cool, remove the threads and napkin, transfer to a dish and cut into slices. Served as a snack for the broths.
butter - 50 g, parsley greens - 1 bunch, salt to taste, nutmeg to taste, chicken - 1 pc., cream - 2-3 tbsp. spoons, eggs - 2 pcs., ground crumbs - 0.5 cups
