Chicken necks stuffed with pork filling have a very appetizing appearance. They will surely decorate any table.
Ingredients:
- Chicken necks - 8 pcs;
- Onions - 2 heads;
- Fresh pork - 350 g;
- Garlic - 2 cloves;
- Baton - 2 slices;
- Milk - 80 ml;
- Butter - 80 g;
- Provencal mayonnaise - 80 g;
- Parsley and dill - ½ bunch each;
- Dried ground basil - 20 g;
- Pork spices;
- Ground black pepper;
- Salt.
Preparation:
- Peel the garlic and all the onions, divide into slices with a knife.
- Thoroughly rinse the chicken necks, carefully remove the skin from the bone, rinse again, and darn on one edge.
- In a separate bowl, soak both slices of the loaf in milk, leave for 5 minutes, then squeeze out a little.
- Rinse the pork, like the necks, thoroughly, cut into medium-sized pieces, then grind in a meat grinder together with slices of onion and garlic, mix.
- Add loaf slices, salt, pork spices and basil to the minced meat, mix thoroughly again. Wash the parsley and dill thoroughly in cold water.
- In a separate bowl, mix thoroughly the mayonnaise sauce with the addition of ground black pepper.
- Tightly stuff each chicken skin from the neck with the prepared minced meat, and then mend it on the open side. You should get small dense balls.
- Grate the workpiece with a small amount of salt, send it to a preheated pan with the addition of the required amount of vegetable oil.
- Fry the necks over medium heat until cooked, turn over from time to time. No need to cover.
- Before serving, remove the threads, season with a mixture of mayonnaise and pepper, decorate with sprigs of herbs.
