Stuffed chicken necks

Stuffed chicken necks
Haute cuisine
Francesca Lombardi

Fabio Picchi

De-bone a chicken neck paying particular attention to not cut the skin which must act as the container for the stuffing. The stuffing must be pressed in using a sac à poche, being careful to leave the last 3 cm of skin empty so that it can be tied tightly with kitchen string. This is important in order to ensure that during the forty minutes of gentle boiling, in a broth made with a couple of onions slightly roasted over a flame, a good bunch of celery, a couple of carrots, a little parsley, a handful of basil, the neck does not come to pieces and the stuffing does not come out.
The stuffing for the neck is made of 40g of veal, 40g of white bread soaked in milk, 40g of parmisan cheese, 40g of ricotta cheese, a pinch of nutmeg, a pinch of pepper, salt to taste, a teaspoon of chopped celery, a whole egg, a little of finely grated lemon.
It should be left to cool if it is to be served cold, or re-heated by boiling rapidly, then cut into rounds not thicker than 4 mm. The mayonnaise should please be made with olive oil and lemon juice..