Gefilte-Gelzele (Stuffed Chicken Neck)
Main Dishes • Jewish
Description
Recipe taken from the book 'Cuisines of the World. Jewish Cuisine.'
Ingredients
- Poultry 1 piece
- Chicken Liver 2 pieces
- Chicken hearts 5 oz
- Salt to taste
- Onion 2 heads
- Chicken skin with fat 5 oz
- Chicken Egg 3 pieces
- Semolina 3 tablespoons
- Chicken Broth 0 qt
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the chicken, wash it thoroughly, and remove feathers and hairs.
Step 2
Carefully remove the skin from the carcass, starting from the tail, trying not to damage it.
Step 3
Cut off the wings at the joints along with the skin.
Step 4
Leave the neck opening and sew the rest tightly with culinary thread.
Step 5
Wash the chicken liver, hearts, and tail, boil in salted water for 15–20 minutes.
Step 6
Cool and chop finely.
Step 7
Peel the onion and chop finely.
Step 8
In a pan, heat the chicken fat, sauté the onion along with the giblets, and transfer to a bowl.
Step 9
Add the eggs, semolina, 2–3 tablespoons of chicken broth, salt, and pepper to taste.
Step 10
The mixture should have a consistency similar to very thick sour cream.
Step 11
Using a spoon, fill the chicken skin with the stuffing through the neck opening, leaving some space to prevent it from bursting during cooking.
Step 12
Sew the neck with culinary thread.
Step 13
Pour the chicken broth into a pot, bring to a boil, carefully lower the stuffed neck into it, and cook over medium heat for about an hour, then remove and take out the culinary thread.
Step 14
Cool slightly before serving.
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