Stuffed Neck (Derma)

Stuffed Neck (Derma)

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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.
Servings: 4
Calories: 107


  • 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


  • 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
Cuisine Jewish
Ingredients Chicken
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