Noodle soup with stuffed chicken necks

Ingredients

• 3-4 potatoes
• carrots - 2 pcs
• 500-600 g chicken offal
• onion
• vegetable oil
• 200 g egg noodles
• salt
• 1/3 cup parsley and dill

Cooking

Step 1

Disassemble chicken offal and wash thoroughly. Remove the skin from the necks (it is removed very easily), put in a bowl of cold water and set aside. Cut films and bile ducts from the liver. Scald the stomachs with boiling water, then remove the outer film, like a glove. Remove the film from the hearts and cut off the upper part with the vessels. Necks, hearts and stomachs put in a saucepan, pour cold water over high heat. When the water boils, remove the foam with a slotted spoon, salt, add 1 onion and 1 carrot, cut into large pieces, and cook for 30 minutes. Boil the chicken liver separately from other offal, changing the water 2 times.

Step 2

Remove offal, onion and carrot from the broth, cool. Set aside the necks, and turn the rest, together with the liver, through a meat grinder. Add 1 tbsp. l. flour, mix well.

Step 3

Remove the skin from the chicken necks from the water, dry with paper towels and fill with the resulting minced meat. This is very easy to do if you stretch the skin from the necks inside a wide stack and, holding the top edge with one hand, lay the minced meat with the other. It should not be filled very tightly, as the skin shrinks during heat treatment.

Step 4

Roll the necks filled with minced meat in flour, fry in a pan in preheated vegetable oil until golden brown. Cover with a lid, keep warm.

Step 5

Wash potatoes, onions and carrots, peel and cut into strips. Strain the broth, put on fire and bring to a boil. Put the chopped potatoes into the boiling broth. Lightly fry onions and carrots in vegetable oil and also add to the broth.

Step 6

After 15 min. pour the noodles into the broth. Cook until noodles are done. Cut stuffed necks into circles 1.5-2 cm thick, put in each plate. Add fresh herbs.