Stuffed Neck (Derma)
The neck used in this preparation was once a goose neck, during a time when geese were plentiful. Nowadays, chicken neck skins are used. This is the stuffed neck my Polish Grandma Bessie used to make for me when as a little girl I came to Sunday lunch. Of course, the amount of ingredients can be a problem, since necks tend to vary in length. I've provided enough stuffing for the longest of chicken necks.
Ingredients
- 1 neck skin of chicken
- 1/2 cup ground almonds
- 1 tablespoon matzo meal
- 2 tablespoons chopped fresh parsley
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
Instructions
- Stuffed neck is usually an accompaniment to a roast chicken, so plan on baking it as you also cook your roast. You should have oven set on medium heat (350°F).
- Check that there are no holes in the neck skin, other than at either end. Sew up one end of the neck.
- In a bowl, mix the stuffing ingredients well. Fill the neck skin with mixture, packing fairly tightly (any extra stuffing can be used to stuff the bird).
- Sew up the other end of the neck, then place it in the oven alongside your roast. Roast it with the bird.
- Turn it once or twice during cooking to brown it evenly. When ready, slice neck crosswise into 1/2 inch pieces and serve as an accompaniment to the roast.
Calories: 107 kcal
Carbohydrates: 6 g
Protein: 5 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 308 mg
Potassium: 35 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 231 IU
Vitamin C: 3 mg
Calcium: 42 mg
Iron: 1 mg