Chicken "Neck"

Category: Meat dishes
Chicken "Neck"

Ingredients

Chicken legs 2 pcs.
chicken hearts 0.5KG
chicken ventricles 0.5KG
chicken liver 0.5KG
egg 8-10 pcs.
onion 5-6 pcs.
semolina by number of eggs
butter for frying onions
salt, pepper, seasonings to taste

Cooking method

  • Separate raw meat from the bone, cut it into small pieces or grind it in a blender (meat grinder), just not very finely. You can do 50/50, that is, twist one leg, and cut the other.
  • Cook the liver for 5 minutes from the moment of boiling,
  • hearts - 10 minutes,
  • navels - 20-30 minutes.
  • Cut the boiled liver into strips, and simply cut the hearts and navels into small pieces.
  • Fry the onions in butter and add to the meat, then add 8 eggs and the same amount of spoonfuls of semolina with a slide, if the eggs are small, then it is better to put 10 and 10 tablespoons of semolina, respectively. Salt, pepper, add your favorite seasonings.
  • Mix everything well and put it in several bags (you can wrap it in cling film), be sure to release air from the bags. ... Tie the bags well or shape the sausage by tying it with thread.
  • Then place the bags in a large pot of water and cook over medium heat for 40 minutes on one side, turn over (there should be enough water to float the bags with a "neck") and cook for another 40 minutes.
  • Cool the finished neck and put it in the cold, but you can also eat it hot. After the refrigerator, it cuts better.

Note

From this amount of products, I got 2.3 kg of delicious homemade chicken sausage.

Bon Appetit!

This recipe was shared by Aunt Tanya from the SAY.7 forum. Many thanks to the author!

Irina Dolars
Natur product! Chicken "Neck"
And let the store eat themselves
Kisya, did you cook in a cartoon?
Vitalinka
Irisha, thank you!
No, I haven't cooked it in a cartoon yet. Maybe you will be the first to try and tell. I hope, you like it!
Natalia K.
Vitusik thank you very much for the recipe. It turns out very tasty. I often do this, only I do not boil anything, but I mix everything with semolina and put it in small bags. Yes, I steam it in a pressure cooker for 30 + 30 minutes.
Vitalinka
Natasha, Thank you !
Why was she silent? Say tasty and not very expensive!
Thanks for the pressure cooker tip! I also need to try to cook in it.
Olga from Voronezh
I prepared the "neck" earlier. Delicious. But it was more pleasant to cook chicken ventricles (navels) longer, until they become soft (up to 1 hour). It tastes like our family.
Somewhere the photograph has been preserved. Aunt Tanya reported in due time.
Chicken "Neck"
NICK is different, but it's me.
I will finish the fast. Tasty dish.
Thanks for the laid out recipe !!! It is inexpensive, tasty, satisfying, you can cook in reserve, there are quarantine measures for pork meat in Voronezh, and I completely forgot about the "neck". Thank you very much!
Vitalinka
Olga from Voronezh, and I saw your report from Aunt Tanya. You have a beautiful "neck"!
Olga from Voronezh
Vitalinka, I liked yours better than mine. This is fair. Tatiana wrote that the more eggs, the tastier. And it was also in the plans, but did not implement it, - to cook in natural gut. Do you think I won't spoil it?
Vitalinka
Olya, thanks!
I think you won't spoil it. The main thing, after all, is the filling, and the gut will only be the packaging. And the sausage will be beautiful. I did it in small bags in a knot, and formed a sausage by tying it with a thread, but when you take it out of the bag, you want a more beautiful look. Although sliced ​​seems to look normal.
lunova-moskalenko
Vitalinka, thanks for the recipe reminders.
I also usually cook, even without observing the proportions of offal, wrap it up immediately in bags and store it in the freezer. It is necessary, I took out the cooked and forward. Tasty, no words!
Quote: Irina Dolars

Natur product! Chicken "Neck"
And let the store eat themselves
Kisya, did you cook in a cartoon?
I am in a multichannel and cook. I put the program on steam (I cooked this way back in Vesochka). Yes, I cooked only 30 minutes each side.
May @
And we have something this neck did not go, not to taste.
MariS
So tasty, Vitalinka!
We must try such a neck sometime.
Thank you for reminding me of chicken sausage - I haven't cooked it for a long time.
lunova-moskalenko
Quote: May @

And we have something this neck did not go, not to taste.
And I also add garlic and pepper to it. Delicious. Fragrant. Try it, maybe you just didn't have enough spices.
Py. Sy. I also remember on a neighboring forum (I was once registered there, but I was punished and I removed myself). So there they made this neck in Belobok, using baking bags. And someone did it in the form of cupcakes and baked it. Well, in short, there are many options for cooking.
Galleon-6
Are the eggs raw?
Natalia K.
Quote: Goleon-6

Are the eggs raw?
Of course raw
Twist
Vitalinka, how delicious !!! Very fun to try, it must be delicious! I took it to the bookmarks.
Olga from Voronezh
Quote: Vitalinka

I think you won't spoil it. The main thing, after all, is the filling, and the gut will only be the packaging. And the sausage will be beautiful.
Thanks for your support!
Quote: nvk

And I also add garlic and pepper to it. Delicious. Fragrant.
A week ago I bought "Spices for Sausage". I cooked a sausage from beef - my husband liked it more than the one to which he added spices, picking up on his own. I will also try to add it to the "Neck". But later. Will be in the plan. so to speak.
Irina Dolars
Girls, buy some good spices. If you like the ready-made kit, make sure that it does not contain the flavor enhancer - monosodium glutamate.
Vitalinka
Girls, cook for health!
Olga from Voronezh
Quote: Irina Dolars

If you like the ready-made kit, make sure that it does not contain the flavor enhancer - monosodium glutamate.
the composition is as follows - bay leaf, mustard, allspice, black pepper, garlic, onion, coriander, basil
Irina Dolars
Delicious set.
kava
Girls, if you cook in a pressure cooker in natural guts, how long will it take? Enough hour? I do not have a steaming function (only cereals, soups, meat, poultry and you can arbitrarily set the time). Prompt pliiiz, otherwise the navels are already boiling (that is, there is no turning back)
lunova-moskalenko
Quote: kava

Girls, if you cook in a pressure cooker in natural guts, how long will it take? Enough hour? I do not have a steaming function (only cereals, soups, meat, poultry and you can arbitrarily set the time). Prompt pliiiz, otherwise the navels are already boiling (that is, there is no turning back)
Once I just cooked in a saucepan in water, but each side for 30-40 minutes. I just cooked almost a triple portion, and in a multi it would have been needed in several steps. And I have a large saucepan, in which I cooked and froze part of it all at once.
But I won't tell you about the pressure cooker and even in the guts, sorry. But I think an hour should be enough. I would cook meat or poultry for functions.
Vitalinka
kava, I have never cooked in the gut, unfortunately I cannot tell. But if you cook it, please write how it happened.
kava
My guts were ordinary pork guts. Stuffed, bandaged. I set it to cook in a pressure cooker on the "meat / beans" program for 40 minutes. Let's see what comes out
kava
In short, I am reporting: the guts are cracked,: nea: but the sausages managed to grab and keep their shape. Conclusion - cook without pressure or pack in polyethylene. Cool down - taste it. It seems to me that you can bake them in the gut. Just prick probably
lunova-moskalenko
Quote: kava

In short, I am reporting: the guts are cracked,: nea: but the sausages managed to grab and keep their shape. Conclusion - cook without pressure or pack in polyethylene. Cool down - taste it. It seems to me that you can bake them in the gut. Just prick probably
Can you show what they came out?
kava
These are the ones (I made half a portion). One fell apart (in the place where the liver

Chicken "Neck"

Delicious, tender. I will still do it, only I will experiment with cooking
Olga from Voronezh
Thank you! Branded! Beautiful! Come on, delicious!
balabolka
What a great recipe Can you please tell me, can you replace semolina with something? The husband does not eat her in any form, and everywhere he determines if I secretly put
Vitalinka
balabolka, in this recipe he will definitely not define it!
Vitalinka
kavachka, gorgeous sausage !!! Thank you for such a beautiful report! Glad you liked it!
Bul
Vitalinkawhat an interesting recipe! I wonder if you can make a ham maker?
Vitalinka
Bul, I think it is possible in a ham maker. It will be even more convenient in it than in small bags. Only the portion needs to be reduced, so much will not fit in the ham.
It's good that you reminded me of this recipe! : girl-yes: Now it's interesting to try
Elya_lug
Vitalinka, I did not do it according to this recipe, my version with a smaller set of products, but I used to cook it in small bags, and now I bake it in a multicooker, the taste is different, but it tastes better for me than just the boiled version. Try to cook it like that.
Vitalinka
Elya_lug, Thank you! I'll try, I just completely forgot about this recipe, although I make ham all the time.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers