Neck in Odessa

Name: Neck in Odessa
Total time: 1 h
Yield: 4 servings
Cuisine: Jewish
Ingredients: chicken skin, carefully removed from the neck and breast of the chicken; garlic - 3 cloves; 1 medium white onion; 6–7 st. l. semolina; 3 art. l. raw chicken fat; 100–150 g chicken liver; salt, ground black pepper to taste

Cookinero 12 January 2023

How to cook Neck in Odessa

Step 1

Carefully remove the skin from the neck and breast of raw chicken. Peel the onion, chop. Cut chicken fat into small pieces, fry in a heated frying pan over low heat until cracklings form. Remove from heat, take out greaves and set aside. Fry the onion in the rendered fat until brown. Put the liver in boiling water for 1 minute, put it in a colander, let it cool, finely chop. Garlic peel, chop or mash into a puree. Lightly heat the semolina in a dry frying pan for 20-30 seconds. Mix the fried onions, cracklings, liver, semolina and garlic, season with salt and pepper to taste. Stuff the skin with this mixture (loosely, otherwise the skin of the neck may tear during cooking). Gently sew up the neck with cotton thread. Boil in boiling broth until tender, 10-12 minutes. Remove the neck from the broth, dry, remove the thread, cut into slices and serve.