Poultry neck

Poultry neck

Category: Meat dishes

Kitchen: Jewish

Ingredients
Poultry carcass (goose, duck, chicken) with neck and interior fat	1 PC
Flour
Salt

Cooking method

• We need a poultry carcass with a neck and interior fat. Goose is preferable because it has a long neck and a lot of fat.

  Cut off the neck and trim the skin at the base of the neck.

  Remove the skin with a stocking. We need leather.

  Cut the interior fat into small cubes.

  Stir the interior fat with flour, salt.

  Sew up the neck skin from the narrow end and stuff with flour and fat. It is necessary to fill it loosely, since during further processing the skin shrinks and can tear if it is filled too tightly. Sew the hole through which the neck was stuffed.

  Rub the blank with salt and pepper and fry in fat over high heat.

  Stew or roast the fried neck with the main carcass. She will be ready at the same time as the bird.

• Pull the threads out of the finished neck, cut into circles and enjoy!

The dish is designed for

4-6 servings

Note

A very specific dish. The skin is baked and crispy, the flour is soaked in melted fat, but does not turn into dough, but remains an indescribable lumpy-crumbly consistency.
In our family, this dish is for some reason purely feminine, men somehow did not like it.
Perhaps if I had tried this for the first time as an adult, I might not have liked it either. But I have known this dish since childhood. I remember how my grandmother's sister darned the skin of the neck, literally gathered it in shreds, because the chicken was unsuccessful, but it was absolutely impossible to buy a chicken and not cook the neck!
Of course, advocates of Good Nutrition simply faint from such a recipe, but do not forget that this is a national dish that was born out of the need to feed the family nutritiously, satisfyingly and cheaply. And try to make it tasty.
There is already a similar recipe on our site:

Stuffed goose neck (natamylove)

In my family, this dish was prepared in a slightly different way, so I decided to put my own version.

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admirably (s)

And if you add chopped liver of the same bird to the fat and flour, then it also turns out delicious ...

In our family, this dish is for some reason purely feminine, men somehow did not like it.

Strange ... Under the vodka the very thing!

Thanks for reminding the recipe!

[SvetaI]

SvetaI, Sveta! What a fine fellow you are that you laid out the neck. I persuaded one person, but I never got the recipe. I have no doubt that this option will also be very tasty. I just tried how many recipes and made myself, always only with finely chopped onions (except, of course, flour and fat).
Tell me please, in what ratio do you put flour with poultry fat?

[Katko]

Katko, Kapet, Masha IvanovaThanks for your interest in the recipe.
At home, the neck was prepared in this way. The fact that you can add giblets and onions there, I found out only when I found a recipe here on the site, on which I gave a link in a note. ...
About the ratio of fat and flour. Of course, everything is by sight, but last time I weighed everything, because I was going to publish the recipe. But she didn't publish it right away, but now she made up her mind. Unfortunately, I never found my last year's entries.
If this year I can get a goose with a neck, I will weigh everything again. In principle, in the photo you can see what should be roughly the result, but I myself love recipes in grams, I will try here too.

[SvetaI]

SvetaI, thanks, Sveta! We wait! Don't you do chicken?

Don't you do chicken?

I would, but I haven't seen chicken carcasses with a neck on sale for many years

[SvetaI]

SvetaI, Sveta! What are you doing! And here they are very often sold with necks!

[Svetlana]

Svetlana, this is a dish of my childhood! In her youth, my mother spent several years as a nanny in a wealthy Jewish family and learned a lot from Grandmother Rosa. This is how the chicken neck was prepared! Only flour and fat. I grew up with these necks)))) Thank you, I plunged into childhood, I remembered my mother ...

Thanks a lot for the recipe. She grew up in a communal apartment for 4 families. My all worked, and I spent time either with Aunt Nyura, or with Maria Naumovna. These are my favorite neighbors, we were all like family. Aunt Nyura baked amazing buns, and Maria Naumovna cooked delicious Jewish dishes, which I ate with pleasure.

One of them, such a neck, but it was not baked, but boiled in broth. I will definitely do it in the near future, thanks again.

[svetta]

svetta, flame, I am very pleased that this recipe is familiar to you from childhood. For me, these are also memories of my dear grandmothers.

And in my family, the neck skin was collected from chickens, only then they did it. Delicious.
Thank you for reminding!!

I read this two weeks ago. Well, just your recipe is the embodiment of this story!
Madame Berson stopped in the middle of the bird row and said thoughtfully:
- Whoever bought the chicken has a delicious lunch!
The journey along Privoz - exciting and dangerous - was coming to an end. The quiet harbor of the chicken row, where people are completely understanding, beckoned to Madame, like the Odessa Gulf, tired ships.
Dangling from the counters' necks, neatly wrapped in newspaper, lay chickens turning yellow. Duck nestled nearby, but did not feel like orphans. Heaped clumsy, even beaten, turkeys, geese asked to be put in the oven.
Paradise! Pure paradise for those who understand!
Madame Burson understood!
But! Six rubles, six rubles in new money for a chicken! It's sixty old! This is robbery, swindle and violence!
But a chicken, a yellowish, fatty chicken weighing more than a kilo! From it you can ...
First, Madame will remove the chicken neck. The skin, only the skin, of course. Right up to the wings! Many housewives take below the wings, but then the broth will suffer! Although ... On the other hand, the larger the neck, the more beautiful life. And who doesn't like to live beautifully? Madame smacked her lips, but still decided to cut the neck without the wings. Now the giblets: the heart, the liver, the navel. Although ... the navel is better, probably in broth ...
And fat! This chicken must have a lot of fat! What you need for the neck!
Forgotten, Madame hugged the chicken to her!
- Madam! - A polite voice of a tradeswoman rang out, - It seems to me that your gentleman has left a little long ago.
Madame Berson came to her senses and looked at the bird meticulously. No, her close embrace didn't hurt the chicken.
So where did she stop?
Ah, on fat. She will cut the fat into pieces and begin to melt it on a small - slow, as we say - fire. And there, finely chopped onions. Necessarily! But the main thing is not to overcook the onion.
Yes, while the fat is being heated, cook the heart and liver. And cut. And to the bow. And then a little, just a little salt.
Madame remembered how Aunt Anya had oversalted the jelly last week and clenched one fist. The second, busy with a chicken, did not shrink, which saved Madame from the tradeswoman's complaints.
And then Madame will begin to pour flour into the fat with giblets and onions. Until the minced meat becomes like clay, and you can pick it up.
So ... She will sew the neck on one end earlier. What's left? Fill it three quarters with minced meat and sew up. And into a cauldron where salted water boils.
AND?
And that's it! Thirty minutes and happiness will come!
Happiness?
And the broth? And the brisket cutlets?
New worries fell on Madame, like Mezhbijer on pies with jam. What to do with the bullets? Don't laugh, this is very, very important. The pulka can be stewed with onions and potatoes and made into a roast. Or you can put it in broth. Two big differences, by the way.
Reflections ended in favor of the broth. Moreover, boiled bullets can still be devoured.
So, you need to separate the brisket from the skeleton. It's easy. Then put the skeleton, neck, bullets and navel in a saucepan and pour water over it. And into the fire. Simply? Simply! Now you need to peel the onion, carrot and parsley root, add the celery stalk and ... on a hot skillet without any fat!
What for? Do you want a beautiful color?
Oh, if you do that, you will have such an elegant broth! How long will Madame Berson thank you.
When the brew begins to stir, Madame will reduce the heat even more and add vegetables and salt.
Noise, will not shoot. If the broth does not boil very much, then it will not be cloudy.
Ugh, we can take a break. How? And the cutlets? Wonderful chicken cutlets that only Madame Berson can make. Well, Aunt Riva can still do a little, and Aunt Marusya can do it a little bit. And this is all over the world, that is, in our yard.
- Madam! Do you take chicken or just paw? - tried to buckle up to Madame some schmendrick in glasses.
- It's not chicken! - offended madam, pulled out of her dreams. - It's a slap on your face!
Comparing the dimensions of his own and Madame, the bespectacled man decided not to mess with, as reported loudly to the policeman Vova and three vigilantes. But they knew Madame and supported him. In the sense of not getting involved.
But Madame did not see all this. Before her eyes stood the mouth of that, a real meat grinder from an early time, where she alternately threw pieces of brisket, fried onions and a roll soaked in milk. After turning the minced meat, Madame will add an egg there, mix everything and begin to sculpt cutlets. Six pieces will turn out. Or even seven.
Madame imagined how she would rebut everything, with pasta fried in chicken fat, and closed her eyes sweetly.
But we must hurry! Although there is not much left. Put a piece of cow's butter in each cutlet, roll the cutlets in flour and in a frying pan. And turn over, turn over, so as not to burn ...
- So will you take my chicken? The saleswoman distracted her again. However, everything is already ready. And I don't want to eat further.
- I won't! - tossed the chicken on the counter Madame Berson. - Expensive!

(C) Alexander Birshtein
Do not throw your slippers

[Svetlana]

This recipe is also familiar since childhood, but in a slightly different version. I myself have never cooked such necks, but my mother often cooked chicken broth. And I stuffed the neck with giblets and fried onions, sewn it up and also boiled it in this broth. Then the neck was cut into washers and served to everyone in a plate with broth. And in a plate with this broth, she cut an egg omelet, cut like noodles, and herbs.
Svetlana, thanks for the pleasant memories from childhood

[forma 62]

forma 62, I plunged into childhood and adolescence. This is exactly how the unforgettable Maria Naumovna Boimel cut the chicken. The cutlets were served with downy mashed potatoes. The broth was necessarily with dumplings. And the neck was already a separate dish.
Apparently, such economical cooking was dictated by post-war poverty. But everything was beautiful and tasty. Perfectly clean despite a tiny semi-dark kitchen with crooked floors and no hot water. Most importantly, everything was prepared with love.

[forma 62]

forma 62Thank you very much for the wonderful illustration!
As with any good joke, this one is just a fraction of the joke.
So yes, chicken was expensive at the time. Therefore, every self-respecting Jewish housewife knew how to cook five dishes from one chicken.
As far as I know, my grandmother dealt with the chicken as follows:
The neck is clear. This time.
Breasts - for cutlets. These are two.
Broth was cooked from the carcass. These are three.
Boiled chicken meat was fried in batter. Without batter, it was considered dry. It's four.
Well, fried liver as a separate delicacy. It's five.
By the way, broth is not necessary with dumplings. We also loved mandela.

Mandela for chicken broth (SvetaI)

We also loved mandela.

And on Passover they also made Kneidelach from matzah.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=434408.0

[Caprice]

Caprice, Irene, tell me as a specialist. I once ate such matzo balls for chicken broth. I don't know the details of the preparation. They were called Macebray.Have you ever heard such a name? Maybe this is your Kneidlach?

[SvetaI]

SvetaI, Sveta! My daughter has lived in Israel for 10 years. She always came to visit us with gifts and gifts. Among the gifts I always brought an interesting dish. If I pronounce his name correctly, then this is Shkidey Marak (if anything, the girls will correct me). These are factory-made products in the form of small balls of the broth type. Very tasty! They are somewhat reminiscent of Mandela. They have been sold in Russia for many years. If you haven't tried it yet, try it!

[Masha Ivanova]

Masha Ivanova, I have never seen this here, I will have to look, very interesting!

[SvetaI]

SvetaI, Sveta!
🔗 This is the first thing that came across in the internet, I just did not even look. Moscow is probably full, since we have it. And for many years now. She brought them in similar bags, and we bought them in plastic cans. Just see the expiration date.
I found many other places, including in the Wildberries.
🔗
But prices are certainly ah!