How to cook chicken necks

If you purchased a frozen neck, defrost them by leaving for about 3 hours in deep container at room temperature. Do not use a microwave for defrosting or boiling water. Fresh neck, as well as thawed, it makes sense to marinate. To do this, RUB them with mayonnaise or a mixture of salt and black pepper. Keep the product in the marinade for only 1 hour.

Rinse the neck and put in a saucepan or a skillet (deep frying pan). Add vegetable oil 100-150 ml of water and put all of it on a slow fire, covering with a lid. Simmer no more than 5 - 7 minutes.

While cervical stew, chop the vegetables. Chicken necks can be put out with any vegetables that you find at home. Even if you add meat onion and carrot will be very tasty. Shred the onion rings, carrots and zucchini (courgettes) large cubes, tomatoes better RUB, pre-freeing them from the skin. To the skin is well filmed, prick tomatoes with a fork and pour over boiling water.

The sunflower shakes and add all the cooked vegetables. Leave the dish to stew with vegetables. Sometimes stir. After 10-15 minutes, add half a liter boiled water or beef broth. If necessary, add 2 tablespoons of sunflower oil, although, as a rule, gives the chicken juice, and water in a saucepan enough.

For a few minutes until cooked add pepper and spices to taste. In total, the neck with vegetables should be extinguished approximately 30 minutes.The readiness of a dish judge the vegetables are soft. Also check the neck for this we're going to crack a bone and see if I transparent fluid flows.

Interesting and unusual taste to the dish give herbs, use rosemary and thyme, but in any case do not cook them – add chopped herbs once laid out the portions on plates.

Gourmets may be advisable to add to the basic recipe of walnut kernel. To do this, grind the nuts (about 1 Cup) and add 5 minutes until cooked half of the total. The second half you will posivite ready the cervix.