Instructions
- 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.
