Take 1 kg of necks. Wash the chicken necks, dry them with a towel and put them on parchment paper. There is also a little bit, just put the onion and carrot. Onions are not cleaned. The husk will turn the broth golden. Place the necks in the oven at 200 degrees for 8-10 minutes.
We shift the neck and vegetables into a three-liter saucepan. In the same place, just put the baked onions and carrots, well-washed parsley root, add salt, allspice, bay leaf and cumin. Fill it with cold water.
After an hour, be sure to strain the broth through double cheesecloth into another saucepan.
What to do with the remaining necks? Let's make a paste out of them. Peel the meat. Put the meat in a blender bowl.
Add the butter.
Remove the peeled and chopped boiled carrots from the broth.
And we mix it up. Season with salt and pepper if necessary.
It goes well with black bread.
To serve, prepare quail eggs.
Put 3-4 halves of quail eggs in each plate. Season with your favorite herbs.