Boiled chicken necks
Composition / ingredients
5
Servings:
Cooking method
Preparation:
- neck wash in running water;
- peel carrots, wash and divide into 2-3 parts;
- wash the leeks;
- prepare spices, remove the husk from garlic.
Preparation:
- put the necks in a saucepan, pour water, not topping up slightly;
- put on medium heat and cook after boiling for 5 minutes, then drain the broth;
- now pour 1-2 cm of water on top of the neck, add vegetables and spices, add a little salt;
- after boiling, cook for an hour and a half.
Ready-made chicken necks to eat with your favorite side dish. The broth in which the necks were cooked can be drunk, or it can be cooled and stored in the refrigerator for use in sauces or in the preparation of various dishes.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- A mixture of peppers with peas - 231 kcal/100g
- Chicken necks - 297 kcal/100g
