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–+ servings

Kishka a la Meshel

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizers, Cooking for a Crowd, Main Dishes, Reception
Servings 2
Calories 441 kcal

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.
Keyword kosher, saute, simmer
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