The recipe for chicken necks. How to cook a chicken neck in a multivark

The recipe for chicken necks, cooked in a multivark, is not known to every mistress. After all, such bony parts of the bird are very often thrown away or sent to the soup to get a tasty and rich broth. However, it should be noted that it is possible to cook from the chicken necks not only the first, but also the second, quite substantial, dish.

Step-by-step recipe for chicken necks in a multi-

To prepare a delicious and satisfying second course we will need the following products:

• Chicken neck - about 1 kg;
• Bulbs large white - 2 pcs .;
• Tomatoes large fresh - 2 pcs .;
• Dill - a small bunch;
• Fresh garlic - 4 cloves;
• Aromatic spices, including sea salt and sweet pepper (black) - add to taste;
• Refined vegetable oil - 55-65 ml.

Preparation of products

Despite the fact that the recipe for chicken necks provides for the use of only simple and inexpensive ingredients in a multivarquet, this dish turns out to be very tasty and satisfying. Before preparing it, you should wash the meat product well, and then cut it into several pieces. In addition, you need to medium-sized ripe tomatoes and white onions.

Heat treatment and proper serving of food to the table

Chicken neck in the multivark are prepared for about 40 minutes. To do this, pour refined vegetable oil into the bowl of the kitchen appliance, and then put onions and meat ingredient. After thoroughly mixing the products, they should be fried in the "Baking" mode until light redness (16-20 minutes). Further to the components, it is required to add chopped tomatoes and aromatic spices. In this composition, the ingredients must be extinguished in the same program for about 20 minutes. During this time, meat and vegetables are fully prepared, resulting in a very tasty and fragrant goulash. After this dish is recommended to grate with grated cloves of garlic and fresh chopped dill.

It is necessary to present the prepared dinner to the table with white or black bread and some garnish (mashed potatoes, rice, buckwheat, stewed vegetables, etc.).

We prepare tasty and rich soup from chicken necks

The first dish from the bony parts of the bird turns out to be special. It's not for nothing that the most rich, rich and fragrant soups are made exclusively on the bone.

So, to create such a dish we will need:

• Chicken neck - about 400 g;
• Long grain rice - 1/3 cup;
• Potato tubers small - 3 pcs .;
• Onion sweet - 1 head;
• Carrots are not very large - 1 piece;
• Odorless vegetable oil - about 35 ml (for the seasoning of vegetables);
• Salt cooked and other aromatic spices - add to taste.

Processing of products

The presented recipe for chicken necks also does not require the use of expensive ingredients. This soup can be cooked for dinner every day. To do this, you should carefully wash the meat, and then cut it into several small pieces. Also it is necessary to clean all the named vegetables and to chop them into medium cubes (except carrots, it is recommended to grind it on a grater). In addition, you need to sort through the rice croup and wash it well in a sieve under a stream of warm water.

Preparation of the first dish

To make a rich soup, you should take a small saucepan and fill it with ordinary filtered water for 2/3. Further into the liquid, you need to lower all the chicken necks, bring to a boil and cook over low heat for about 20 minutes. After this time, the meat needs to add rice croup, spices and potato tubers. Cook all the ingredients mentioned until it is completely soft (about 25 minutes). Then in broth it is desirable to add fried on vegetable oil grated carrots and a chopped onion.

Serve this nutritious and rich dish to the table is recommended for lunch or dinner only when hot. In addition to chicken soup, you can bring fresh greens and thick sour cream.

Tasty and fast stuffing chicken neck

Stuffed chicken neck can serve as an original dish for a festive table. However, a lot of effort and time should be spent to create such a dinner.

So, we need:

• Chicken neck with skin - about 7-9 pcs .;
• Mushrooms (champignons) - about 6 large pcs .;
• Cheese any hard - 85 g;
• Sweet bulbs - 2 heads;
• Ham fragrant - 90 g;
• Salt is fine, fresh herbs, pepper ground, spices - add at discretion;
• Olives without pips - ½ standard jar;
• Sunflower oil without a smell - 75 ml.

Processing of products

Having studied the recipe, how to prepare chicken cervies stuffed, first you should wash the meat ingredient well, and then carefully separate it from the skin. Next, the bony part of the product should be boiled in salt water, cool and carefully remove the entire pulp. After this, it is required to finely chop the mushrooms and fry them together with the onion rings on a sunflower oil with the addition of salt. In addition, for the preparation of the original festive dish, you should separately chop the aromatic ham and olives without pits, and also grate hard cheese hard.

The process of forming products

Before stuffing the peel, separated from the chicken necks, you should prepare the filling. To do this, in one bowl you need to combine boiled meat, fried champignons with onions, grated hard cheese, aromatic ham, olives without pits, as well as fresh herbs, salt, sweet pepper and other favorite spices. Mixing all the ingredients well, they must be carefully placed in the skin, and the edges are firmly fixed with toothpicks or tied with a baking tape.

Heat treatment in oven

After the chicken necks are filled with fragrant minced meat, they should be placed on an oiled sheet. On top ready-made semi-finished products can be additionally flavored with liquid honey or vegetable fat. In this form, the neck should be placed in a preheated oven for 30-35 minutes. During this time, the skin is fully prepared, will turn rosy, crispy and very tasty.

Correct feed for a festive dinner

Present such an original dish of chicken necks to the table should be in hot condition, along with any side dish or salad from raw vegetables. In addition, it is recommended to serve tomato sauce or ketchup, as well as rings of onion marinated in vinegar.