Stuffed chicken neck with millet porridge (Perfezza multicooker)

Category: Meat dishes
Stuffed chicken neck with millet porridge (Perfezza multicooker)

Ingredients

Chicken top with skin, breast and wings 1 PC.
Chicken hearts 300 gr.
Chicken liver 300 gr.
Chicken fillet 300 gr.
Carrot 1 PC.
Onion 1 PC.
Egg 1 PC.
Millet 3 multi-glasses
Greens taste

Cooking method

  • We take the upper part of the chicken carcass, with the skin and wings, carefully remove the skin along with the wings.
  • The meat itself (fillet), set aside for now.
  • Separately cut the hearts, liver and part of the chicken fillet into strips, add onions, carrots, spices and fry in a pan.
  • Let it cool, drive in an egg and add greens.
  • Stuff the skin with the fried filling, sew it up with a thread or chop off the neck holes and the bottom of the chicken breast with a toothpick so that the filling does not fall out.
  • We put it in a slow cooker, put on the regime, in my case, "Crispy Rice" and fry our "neck" until golden brown on both sides. Then we switch to the "Extinguishing" mode. Add water and millet groats (we sprinkle the millet right around our chicken neck) at the rate of 1 multi-glass of millet for 2-3 multi-glasses of water.
  • We put on the "Extinguishing" mode for about 1.5-2 hours.

Time for preparing:

1.5-2 hours

Cooking program:

Crispy Rice and Stewing

National cuisine

Jewish cuisine

Note

The amount of water directly depends on what kind of porridge you like. I took it at the rate of 1: 2, it turns out a rather thick porridge, not viscous. If someone likes a thinner (viscous porridge), increase the amount of water proportionally.
The dish turns out to be very tasty! ...
The neck itself must be pulled out of the porridge, the toothpicks must be removed and cut into slices, and the porridge must be served as a side dish.
Another little secret.
It is impossible to stuff the neck with minced meat tightly, the skin can tear, but you do not need to stuff it too weakly, then the product will crumble when cutting. You just need to empirically determine the "golden mean" for yourself.
In my case, the minced meat was not enough, it crumbled a little when cutting, but the taste did not suffer from this!
I highly recommend trying it!

SupercoW
I somehow got used to the fact that with meat (like pilaf) we only have two cereals - rice and buckwheat. and then I was inspired by this recipe and decided to try it ...

Well, of course, I simplified it to a disgrace, but it turned out very tasty!

I took a chicken fillet, fried it a bit on the baking mode (with a little vegetable oil), then added a mixture of frozen vegetables (I had a "sauté"), millet groats and poured water over the whole thing. salted and turned on the RIS mode.
I took the ratio of water / cereal as usual - 1/1.

in an hour - delicious porridge "a la pilaf". I didn't even expect such a fabulous taste. I generally love millet, but here I was just delighted.

thanks for the idea!
oriana
Today I again made a "neck", only I did not stuff it with hearts, as in the recipe, but twisted the chicken fillet, added boiled rice, dill, pepper and salt ...
You know how, in my opinion, it turns out even tastier. What else I liked is that when cutting, the product keeps its shape perfectly, does not fall apart and does not crumble, you can even cut off thin pieces and lay them on bread ... the sandwich turns out so tasty, I advise)))
RybkA
The recipe is interesting, but it's not clear what the top of the chicken means? That is, the chicken is cut across? And removed the bones, breast and neck, only the wings in place?
oriana
Quote: RybkA

what does the top of the chicken mean? Ie.the chicken is cut across? And removed the bones, breast and neck, only the wings in place?
This is already for sale a ready-made, cut "spare part", it turns out a breast with a tenderloin on the bone with skin and two wings, we call it a "helicopter", it looks like a cut off upper part (half a chicken) without a head with a neck ...
You then gently remove the skin with wings from the fillet, trying not to tear it and stuff it. It can be removed in an elementary way, just cut it with a sharp knife and separate it from the meat, around the wings you need to cut it very carefully so as not to tear the skin, otherwise you will have to chop off the holes with a toothpick, today I tore the skin under the wing a little ... I had to patch

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers