Kishka a la Meshel
Nutrition
Calories: 441 kcalCarbohydrates: 41 gProtein: 13 gFat: 35 gSaturated Fat: 16 gCholesterol: 61 mgSodium: 438 mgFiber: 6 gSugar: 7 gVitamin A: 55.375 IUCalcium: 33 mgIron: 10 mg
Ingredients
- 12 oz. matzo meal
- 4 oz all-purpose flour
- 1 to 2 cups chicken fat
- 2 each carrots peeled and diced
- 2 each Celery stalk diced
- 1 whole onion large, diced
- 1 tsp salt
- 1 whole egg beaten
- 4 each chicken skin chicken neck skin or turkey neck skin
- 2 cups chicken stock more if needed
Instructions
- Mix matzo meal and flour. Add 1 cup chicken fat (hot) and knead into a dough. Sauté carrots, celery, and onions in remaining chicken fat and grind through a medium plate. Add to mixture. Season. Fold in beaten egg. Stuff mixture into necks, tie both ends, and poach in chicken stock at 160°F to an internal temperature of 170°F. Remove and chill. Cut on a bias into slices and sauté without fat in a skillet or griddle before serving.