How to cook chicken necks How to cook chicken necks
Not every housewife knows the recipe for chicken necks cooked in a multicooker. After all, such bony parts of a bird are very often thrown away or sent to soup for a tasty and rich broth. However, it should be noted that not only the first, but also the second, rather satisfying, dish can be prepared from chicken necks.
Step-by-step recipe for chicken necks in a slow cooker
To prepare a delicious and satisfying second course, we need the following products:
- chicken necks - about 1 kg;
- large white onions - 2 pcs.;
- large fresh tomatoes - 2 pcs.;
- dill - a small bunch;
- fresh garlic - 4 tooth;
- aromatic spices, including sea salt and allspice (black) - add to taste;
- refined vegetable oil - 55-65 ml.
Preparation of products
Despite the fact that the recipe for chicken necks provides for the use of only simple and inexpensive ingredients in a multicooker, this dish turns out to be very tasty and satisfying. Before preparing it, wash the meat product well, and then cut it into several parts. In addition, it is required to chop small ripe tomatoes and white onions.
Heat treatment and proper serving of the dish to the table
Chicken necks in a slow cooker are cooked for about 40 minutes. To do this, pour refined vegetable oil into the bowl of the kitchen appliance, and then put the onions and the meat ingredient. After thoroughly mixing the products, they should be fried in the "Baking" mode until slightly reddened (16-20 minutes). Next, you need to add chopped tomatoes and aromatic spices to the components. With this composition, the ingredients must be stewed in the same program for about 20 minutes more. During this time, the meat and vegetables are completely cooked, as a result of which you will get a very tasty and aromatic goulash. After that, it is recommended to season the dish with grated garlic cloves and fresh chopped dill.
A ready-made dinner should be presented to the table along with white or black bread and any side dish (mashed potatoes, rice, buckwheat, stewed vegetables, etc.).
Cooking delicious and rich chicken neck soup
The first dish of the bony parts of the bird turns out to be special. After all, it is not for nothing that the most rich, hearty and aromatic soups are made exclusively on the bone.
So, to create such a dish, we need:
- chicken necks - about 400 g;
- long grain rice - 1 / 3 glass;
- medium-sized potato tubers - 3 pcs.;
- sweet onion - 1 head;
- carrots are not very large - 1 pc.;
- odorless vegetable oil - about 35 ml (for sautéing vegetables);
- table salt and other aromatic spices - add to taste.
Processing of products
The presented recipe for chicken necks also does not require the use of expensive ingredients. This soup can be cooked for lunch at least every day. To do this, wash the meat thoroughly, and then cut it into several small pieces. You also need to peel all the named vegetables and chop them into medium cubes (except for carrots, it is recommended to grind it on a grater). In addition, it is necessary to sort out the rice groats and wash them well in a sieve under running warm water.
Jewish stuffed neck
Cooking the first dish
To make a rich soup, take a small saucepan and fill it 2/3 full with plain filtered water. Next, you need to lower all the chicken necks into the liquid, bring to a boil and cook over low heat for about 20 minutes. After the specified time, rice grits, spices and potato tubers must be added to the meat. Cook all these ingredients until completely soft (about 25 minutes). Then it is advisable to add grated carrots and chopped onions fried in vegetable oil to the broth.
It is recommended to serve such a nutritious and rich dish to the table for lunch or dinner only hot. In addition to chicken soup, you can serve fresh herbs and thick sour cream.
Tasty and quick stuffing chicken necks
Stuffed chicken neck can serve as an original dish for a festive table. However, it takes a lot of effort and time to create such a dinner.
So, we need:
- chicken necks with skin - about 7-9 pcs.;
- mushrooms (champignons) - about 6 large pieces;
- any hard cheese - 85 g;
- sweet bulbs - 2 heads;
- ham fragrant - 90 g;
- fine salt, fresh herbs, ground pepper, spices - add at your discretion;
- pitted olives - ½ standard jar;
- odorless sunflower oil - 75 ml.
Processing of products
Having studied the recipe for how to cook stuffed chicken necks, first you should wash the meat ingredient well, and then carefully separate it from the peel. Next, the bony part of the product should be boiled in salted water, cooled and carefully removed the entire pulp. After that, you need to finely chop the champignons and fry them together with half rings of onions in sunflower oil with the addition of salt. In addition, for the preparation of an original festive dish, you should separately chop the aromatic ham and pitted olives, and also coarsely grate the hard cheese.
The process of forming products
Prepare the filling before stuffing the skins separated from the chicken necks. To do this, in one bowl, it is necessary to combine boiled meat, fried mushrooms with onions, grated hard cheese, aromatic ham, pitted olives, as well as fresh herbs, salt, allspice and other favorite spices. Having mixed all the ingredients well, they must be carefully placed in the skin, and the edges must be firmly fixed with toothpicks or tied with a baking tape.
Heat treatment in oven
After the chicken necks are filled with flavorful minced meat, they should be placed on a greased sheet. From above, ready-made semi-finished products can be additionally flavored with liquid honey or vegetable fat. In this form, the necks must be placed in a preheated oven for 30-35 minutes. During this time, the skin will be completely cooked, it will become ruddy, crispy and very tasty.
Correct presentation for a festive dinner
Such an original dish of chicken necks should be served hot along with any side dish or salad of raw vegetables. In addition, it is recommended to serve tomato sauce or ketchup, as well as onion rings marinated in vinegar.