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Stuffed Chicken Neck

Stuffed chicken neck is delicious and wholesome. You can make it for a holiday or as a light everyday dish. Enjoy!

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Stuffed chicken neck
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 10 g
Fats 25 % 9 g
Carbohydrates 47 % 17 g
187 kcal
GI: 24 / 29 / 47
  • Boil the chicken hearts, chicken liver, and fillet, then dice everything. Dice the onion and sauté it in sunflower oil. Once the onion is done, add the liver, hearts, and fillet. Mix it all together and simmer over low heat for 5-10 minutes.
  • For the batter, mix the eggs, semolina, flour, salt, and black pepper. It should be about the consistency of thick sour cream — thin it with a little of the broth the chicken fillet cooked in, if needed. Stir the batter into the sautéed filling and mix well. Season with salt to taste. Take the skin from a chicken (about 1300 g / 3 lb) and sew up any holes. Spoon in the filling and sew it closed. Lower the neck into warm water, salt to taste, and simmer with a bay leaf for about an hour. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Semolina - 340  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Chicken heart - 159  kcal/100g
  • Chicken liver - 140  kcal/100g

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