Chicken necks: a truly hearty dish

Today we are preparing a dish that will satisfy your hunger and demanding taste. So, write down the recipe for chicken necks that can feed your inner Venom.

There are different recipes, both with carrots and with more flour.

Nowadays it is hard to find neck skin and many use skin from a whole chicken.

You will need:

- 350 g of chicken fillet

- 375 g of onion

- 60 g of butter

- 3 eggs

- 25 g of flour

- 75 g of semolina

- 150 g of chicken hearts

- 150 g of liver

- Salt, pepper, nutmeg, oil

Preparation:

• Chop the onion and fry it in oil. Then add butter and bring it to a transparent color and a pleasant aroma. Afterward, add liver and hearts, stewing them a little bit to make them flavorful but not completely cooked. Add salt and pepper and cool it.

• Pass the fillet through a meat grinder, add fried onions, eggs, flour, semolina, heart and liver in large pieces. Add salt again and cool the minced meat. When it becomes denser, stuff the necks with it. Tuck the edges of the skin down.
• Add a little oil to a frying pan, add the chicken necks, put on the fire, cover with 1/3 of water, and cook over very low heat, covered, for 30 minutes.
• Fry the finished necks on all sides in oil for better flavor.

You can eat them both hot and cold.

Enjoy!