For a long time, chicken necks were in the disfavor of culinary experts; it was believed that this is an offal suitable only for making broths. However, today the situation has changed, and dishes from them can be found even on the restaurant menu. For example, chicken necks with vegetables.
It is necessary
-
- Chicken necks - 1kg;
- vegetables (cauliflower
- carrot
- onion
- broccoli
- bell pepper
- green beans
- zucchini
- eggplant
- peas, etc.) - 0, 5 - 1kg;
- salt
- pepper and other spices to taste;
- vegetable oil;
- water 100-150 ml.
Instructions
Step 1
If you purchased frozen necks, defrost them by leaving them for 3 hours in a deep container at room temperature. Do not use a microwave oven or boiling water for defrosting. Fresh necks, as well as thawed ones, make sense to pickle. To do this, rub them with mayonnaise or a mixture of salt and black pepper. Keep the product in the marinade for no more than 1 hour.
Step 2
Rinse the necks and place in a saucepan or saucepan (deep skillet). Add vegetable oil, 100-150 ml of water there and put it all on low heat, covered with a lid. Simmer for no more than 5-7 minutes.
Step 3
While the necks are stewing, cut the vegetables. Chicken necks can be stewed with any vegetables you find at home. Even if you add only onions and carrots to the meat, it will turn out very tasty. Chop the onion into rings, carrots and zucchini (zucchini) in large cubes, it is better to grate the tomatoes, after having rid them of the skin. In order for the skin to peel off well, prick the tomatoes on a fork and pour over with boiling water.
Step 4
Salt the necks and add all the cooked vegetables. Leave the dish to simmer with the vegetables. Stir occasionally. After 10-15 minutes, add half a liter of boiled water or meat broth. If necessary, you can pour in 2 tablespoons of sunflower oil, although, as a rule, the chicken gives juice, and there is enough moisture in the saucepan.
Step 5
Add pepper and spices to taste a few minutes before cooking. In total, the vegetables should be stewed for about 30 minutes, judging by the tenderness of the vegetables. Check the neck too, to do this, break the bone and see if the liquid flows out transparently.
Step 6
Herbs give the dish an interesting and unusual taste, use rosemary and thyme, but in no case do not simmer them - add chopped herbs after distributing the portions on the plates.
Step 7
Gourmets can be advised to add walnut kernels to the main recipe. To do this, chop the nut (about 1 cup) and add half of the total volume 5 minutes until cooked. With the second half, you sprinkle the already prepared necks.
