Combine all ingredients. Sew up the small end of chicken neck and fill 3/4 full. Sew up otherr end. Wash with cold water, then pour boiling water over. This will make skin smooth. Cook in salted boiling water to which an onion has been added for about 30 min. Then roast in oven with meat or chicken or by itsels in well greased pan. Recipe may be doubled or tripled. This may also be made with a combination of flour, matzo meal, oat meal, or farina. Bread crumbs may be used instead of flour and browned diced onion may be added to crumbs. Season with poultry seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 169.9mg||4 %|
|Total Carbohydrate 115g||34 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 110.7g|
|Protein 15.6g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 548
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