Not every housewife knows the recipe for chicken necks cooked in a slow cooker. After all, such bony parts of the bird are very often thrown out or sent to the soup to get a tasty and rich broth. However, it should be noted that from chicken necks you can cook not only the first, but also the second, quite satisfying dish.
Step-by-step recipe for chicken necks in a slow cooker
To prepare a delicious and satisfying second course, we need the following products:
- chicken necks - about 1 kg;
- large white onions - 2 pcs.;
- fresh large tomatoes - 2 pcs.;
- dill - a small bunch;
- fresh garlic - 4 cloves;
- aromatic spices, including sea salt and allspice (black) - add to taste;
- refined vegetable oil - 55-65 ml.
Product Preparation
Despite the fact that the recipe for chicken necks involves using only simple and inexpensive ingredients in a slow cooker, this dish turns out to be very tasty and satisfying. Before cooking, you should wash the meat product well, and then cut it into several parts. In addition, ripe tomatoes and white onions are required to be chopped medium-sized.
Heat treatment and proper serving
Chicken necks in a slow cooker cook for about 40 minutes. To do this, pour refined vegetable oil into a bowl of a kitchen appliance, and then put onions and meat ingredient. After thoroughly mixing the products, they should be fried in the “Baking” mode until slightly reddened (16-20 minutes). Next, add chopped tomatoes and aromatic spices to the components. In this composition, the ingredients must be stewed in the same program for about 20 minutes. During this time, meat and vegetables are fully cooked, as a result of which you will get very tasty and fragrant goulash. After this, it is recommended to season the dish with grated cloves of garlic and fresh chopped dill.
Present ready dinner to the table should be along with white or black bread and some side dish (mashed potatoes, rice, buckwheat, stewed vegetables, etc.).
Cooking a delicious and rich soup of chicken necks
The first dish of the bony parts of the bird turns out to be special. It is not for nothing that the most rich, hearty and aromatic soups are made exclusively on the bone.
So, to create such a dish we need:
- chicken necks - about 400 g;
- long-grain rice - 1/3 cup;
- medium-sized potato tubers - 3 pcs.;
- sweet onions - 1 head;
- carrots are not very large - 1 pc.;
- odorless vegetable oil - about 35 ml (for sauteing vegetables);
- table salt and other aromatic spices - add to taste.
Food processing
The presented recipe for chicken necks also does not require the use of expensive ingredients. This soup can be cooked for lunch at least every day. To do this, thoroughly wash the meat, and then cut it into several small pieces. It is also necessary to peel all the named vegetables and chop them into medium cubes (except carrots, it is recommended to grind it on a grater). In addition, it is necessary to sort out the rice groats and wash it well in a sieve under a stream of warm water.
First course cooking
To make a rich soup, you should take a small saucepan and fill it with plain filtered water for 2/3. Next, in the liquid, you need to lower all the chicken necks, bring to a boil and cook over low heat for about 20 minutes. After the specified time has passed, it is necessary to add rice groats, spices and potato tubers to the meat. Cook all the named ingredients until completely soft (about 25 minutes). Then it is advisable to add grated carrots and chopped onions fried in vegetable oil into the broth.
Serving such a nutritious and rich dish to the table is recommended for lunch or dinner only in a hot condition. In addition to chicken soup, fresh greens and thick sour cream can be served.
Tasty and fast stuffing chicken necks
Stuffed chicken neck can serve as an original dish for the festive table. However, to create such a dinner should be a lot of effort and time.
So, we need:
- chicken necks with a skin - about 7-9 pcs.;
- mushrooms (champignons) - about 6 large pieces;
- any hard cheese - 85 g;
- sweet bulbs - 2 heads;
- aromatic ham - 90 g;
- small salt, fresh herbs, ground pepper, spices - add at discretion;
- pitted olives - ½ standard jar;
- Flavourless sunflower oil - 75 ml.
Food processing
Having studied the recipe on how to cook stuffed chicken necks, first you should wash the meat ingredient well, and then carefully separate it from the peel. Next, the bony part of the product should be boiled in salt water, cool and carefully remove the entire meat part. After this, it is required to finely chop the champignons and fry them together with the onion rings in sunflower oil with the addition of salt. In addition, to prepare an original festive dish, you should separately chop aromatic ham and pitted olives, as well as grate hard cheese.
Product formation process
Before stuffing the skin, separated from the chicken necks, you should prepare the filling. For this, it is necessary to combine boiled meat, fried mushrooms with onions, grated hard cheese, flavored ham, pitted olives, as well as fresh herbs, salt, allspice and other favorite spices in one dish. Having mixed all the ingredients well, they need to be carefully placed in the skin and the edges firmly fixed with toothpicks or tied with baking tape.
Heat treatment in the oven
After the chicken necks are filled with aromatic minced meat, they should be placed on a greased sheet. On top of the finished semi-finished products can be additionally flavored with liquid honey or vegetable fat. In this form, the necks must be placed in a preheated oven for 30-35 minutes. During this time, the peel is fully cooked, becomes rosy, crispy and very tasty.
The correct serving for the holiday dinner
Present such an original dish of chicken necks to the table should be hot together with any side dish or salad of raw vegetables. In addition, it is recommended to serve tomato sauce or ketchup, as well as onion rings marinated in vinegar.