How to make chicken neck soup
Products
in a 5 liter saucepan
Chicken necks - 500 grams
Potatoes - 4 pieces
Rice - 2 tablespoons of cereal
Onions - 1 head
Carrots - 1 piece
Garlic - 2 teeth
Vegetable oil - 2 tablespoons
Dill - half a bunch
Salt and pepper to taste
How to make chicken neck soup
Pour water into a saucepan and place the chicken necks. Put the pan on the fire and cook the chicken necks for 40 minutes, skimming off the foam.
Peel and finely chop the onion. Peel the carrots and grate them on a coarse grater. Heat a frying pan, pour in oil, put onions and carrots, fry for 10 minutes over medium heat without a lid. Peel the potatoes and cut into cubes 1 centimeter side, add to the broth. Pour washed rice into broth and add spices. Cook the soup for another 10 minutes. Add the frying and cook the soup for another 10 minutes. Then infuse for 20-30 minutes under the lid.
Serve Chicken Neck Soup with Chopped Dill and Enjoy!
Jellied chicken necks
ProductsChicken necks - 1 kilogram
Onions - 1 head
Celery - 4 stalks
Champignons - 100 grams
Carrots - 1 piece
Broccoli cabbage - 20 pieces
Dill and parsley - half a bunch
Peppercorns - 10 pieces
Garlic - 2 teeth
Salt to taste
How to make aspic from chicken necks
Pour 2 liters of water into a saucepan and put on fire. Salt and pepper the boiling water, put chicken necks, onions, carrots and celery into the water. Cook for 30 minutes.
Wash the champignons, chop thinly and add to the necks. Cook for another 20 minutes.
Remove the chicken necks from the pan, cool and chop finely. Strain the broth, remove the vegetables. Peel and chop the garlic.
Boil in another saucepan broccoli and carrot.
Put the chicken necks in a dish, sprinkle with garlic and chopped herbs, top with cabbage and carrots cut into slices.
Remove the jellied chicken necks in the refrigerator for several hours.