For the recipe you will need:
– chicken necks – 1kg
– chicken liver – 300-500g
– flour (or semolina) – 2 tbsp. l.
– onion – 1 onion
– salt, spices – to taste
– chicken fat for frying
– chicken bouillon

Rinse the chicken necks, carefully remove the bones from them so that you get whole tubes that are hollow inside. For minced meat: lightly sauté semolina or flour in chicken fat, fry finely chopped onion and chicken liver separately. Pass the liver through a meat grinder or finely chop, combine with toasted flour and onions. Fill the necks with minced meat, sew them up and cook in chicken broth over low heat for 30-40 minutes. Then catch the necks from the broth, let the liquid drain and fry in chicken fat

Stuffed chicken neck

Ingredients:
1 chicken
2 chicken livers
3-4 chicken hearts
2 chicken tails (tails)
salt
2 medium onions
100 g melted chicken fat
3 eggs
3 ст.l. semolina
2 l chicken broth
ground black pepper

Cooking time: 100 minutes

Servings: 4

Cooking:
1. Process the chicken, wash it well, remove feathers and hairs.

2. Remove the whole skin from the carcass, trying not to damage it, starting from the tail. Cut off the wings at the joints along with the skin. Leave a hole in the neck, carefully sew up the rest with cooking thread.
3. Wash the chicken liver, hearts and tails, boil in salted water for 15-20 minutes, then cool and chop finely.
4. Peel the onion, finely chop.

5. In a frying pan, heat the chicken fat, sauté the onion along with the giblets, transfer to a bowl.

6. Add eggs, semolina, 2-3 tbsp. tablespoons chicken broth, salt and pepper to taste.

7. The consistency of the mixture should be similar to very thick sour cream.
8. Using a spoon, put the stuffing inside the chicken skin through the neck hole, leaving a little free space so that it does not burst during cooking.

9. Sew up the neck with cooking thread.
10. Pour the chicken broth into a saucepan, bring to a boil, carefully lower the stuffed neck into it and cook over medium heat for about 1 hour, then remove and remove the cooking thread.

11. Cool slightly before serving.