The chicken necks filled by a pork stuffing have very appetizing appearance. They, undoubtedly, will decorate any table.
Ingredients:
- Necks chicken - 8 pieces;
- Onions - 2 heads;
- Fresh pork - 350 g;
- Garlic - 2 cloves;
- Long loaf - 2 slices;
- Milk - 80 ml;
- Desi - 80 g;
- Provencal mayonnaise - 80 g;
- Parsley and fennel – on ½ bunches;
- Dried ground basil - 20 g;
- Spices to pork;
- Black sprinkling pepper;
Preparation:
- Peel garlic and all onions from a peel, divide a knife into segments.
- To carefully wash out chicken necks, to husk accurately with a bone, to wash out once again, from one edge to darn.
- In a separate bowl to wet both slices of long loaf in milk, to leave for 5 minutes, after to wring out a few.
- Pork, as well as necks, carefully to wash out, cut on pieces of average size then to crush in the meat grinder together with segments of onions and garlic, to mix.
- In forcemeat to report long loaf slices, salt, spices for pork and basilicas, once again carefully to mix. To carefully wash green parsley and fennel in cold water.
- In a separate bowl carefully to mix mayonnaise sauce with addition of a black sprinkling pepper.
- It is dense to fill each chicken skin from a neck ready forcemeat then to darn from the open party. Small dense minced collops has to turn out.
- Rub preparation with a small amount of salt, send to previously warmed frying pan with addition of necessary amount of vegetable oil.
- Fry necks on average fire to full readiness, from time to time to overturn. It isn't required to cover.
- Before giving to remove threads, to fill with mix from mayonnaise and pepper, to decorate with greens branches.