Stuffed chicken necks

Once upon a time, chicken was a very expensive treat. And many poor families could not afford to buy a whole chicken. And they bought giblets or paws, or necks. But you won't just cook or fry them, there is almost no meat in the necks. That's when a lot of culinary recipes appeared, designed to create something unusual and festive from ordinary products. Almost all of these recipes are time-consuming, and not everyone will be able to repeat them. But for a good hostess, such dishes become a triumph.
Chicken necks are thoroughly washed and very carefully we remove the bones from them. This is the most difficult part of the process. the main thing is not to tear the skin. We should have solid tubes, empty inside.
Cooking minced meat. In chicken fat, lightly fry the flour until light brown. Separately fry finely chopped onion and chicken liver. The liver should be finely chopped or, if there is no time, passed through a meat grinder. and then combine with flour and onion. We stuff the necks with this minced meat and sew them up on both sides. Cook in chicken broth for 30-40 minutes. Then we take out the necks with a slotted spoon, let the broth drain and fry in a frying pan in chicken fat. We serve it to the table with vegetable salads.