Stuffed neck (Gefilte gelzele) by Klara Svirskaya

Stuffed neck (Gefilte gelzele)

- Whole poultry skin - you can use chicken, duck, turkey
- Broth (of your choice)
- For stuffing: matzo meal
- Poultry liver and hearts, previously koshered
- Leftover cooking fat
- Onion, garlic, bay leaf, black pepper

Peel the skin from the bird - you need the whole thing in one piece. rinse and sew into a «bag», leaving an opening at the neck. Melt the fat in a pot, add finely chopped onion and garlic (less garlic than onion).

Add finely chopped livers and hearts to the skillet. Cook 5-10 minutes, stirring. Then add hot broth and boil for another 5 minutes.

Cool the dish and add matzo meal to ½ of the roast. Set the rest aside. Make sure it doesn’t turn out too dense and hard. If it does, add a bit of water. Put the stuffing inside the poultry skin tightly, but not too much. Sew opening in the the skin shut with a thread.

Place the remaining ½ part of the roast into a large pot, add bay leaf and black pepper. Put the stuffed skin inside the mix. Cover tightly with a lid (adding a bay leaf and round black pepper to the roast) and boil on low heat for 30 minutes to an hour (depending on the size of the bird).

Cool and serve cut in half.