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Tuscan stuffed chicken neck
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Chef :
Elena GianniTuscan stuffed chicken neck
This recipe is not for the faint of hearts. It requires coming into close contact with a dead chicken and its head. But it's absolutely delicious!
Cooking instructions
* Step 1
Take the bone off the neck making sure the skin doesn't rip. (Maybe the butcher can do this for you? If the skin rips, you'll have to stitch it back together for this recipe to work). You are using the skin from the chicken neck as a sausage case. It should look like the picture below.
* Step 2
Mince finely the garlic, parsley and livers
* Step 3
Mix the livers, parsley and garlic with an egg and the parmesan
* Step 4
Stuff the chicken neck with the mixture
* Step 5
With a needle and thread, sew the end of the neck, to create a sausage.
* Step 6
Prick the skin neck with the needle 20 times. When you'll boil it, the stuffing will increase in size. This will avoid the skin to rip.
* Step 7
Boil it in water (traditionally this sausage is added to other meats to make stock). For a few hours, serve it sliced.
Note: if there is a photo you can click to enlarge it
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