Take 1 kg of necks. Wash chicken necks, dry with a towel and spread on a parchment paper. There same, just put the onion and carrot. Onion is not clean. The husk will stain the broth a golden color. Send the necks in the oven at 200 degrees for 8-10 minutes.
We shift the neck and vegetables in a three-liter pot. There same, just put the baked onion and carrot, well washed the root of the parsley, add salt, fragrant pepper, Bay leaf and cumine. Pour cold water.
After an hour, be sure to filter the broth through a double cheesecloth into another pot.
What to do with the remaining necks? Let's make a pate out of them. Peel the meat. Put the meat in the bowl of a blender.
Add the butter.
Peeled and cut boiled carrots from the broth.
And we mix. If necessary season with salt and pepper.
Goes well with black bread.
To serve cook quail eggs.
In every plate, put 3-4 halves quail eggs. Season with your favorite herbs.