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Stuffed Neck (Derma)

The neck used in this preparation was once a goose neck, during a time when geese were plentiful. Nowadays, chicken neck skins are used. This is the stuffed neck my Polish Grandma Bessie used to make for me when as a little girl I came to Sunday lunch. Of course, the amount of ingredients can be a problem, since necks tend to vary in length. I've provided enough stuffing for the longest of chicken necks.

ingredients

serves 4
1 neck skin of chicken
1/2 cup ground almonds
1 tablespoon matzo meal
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice

method

1. Stuffed neck is usually an accompaniment to a roast chicken, so plan on baking it as you also cook your roast. You should have oven set on medium heat (350°F).

2. Check that there are no holes in the neck skin, other than at either end. Sew up one end of the neck.

3. In a bowl, mix the stuffing ingredients well. Fill the neck skin with mixture, packing fairly tightly (any extra stuffing can be used to stuff the bird).

4. Sew up the other end of the neck, then place it in the oven alongside your roast. Roast it with the bird.

5. Turn it once or twice during cooking to brown it evenly. When ready, slice neck crosswise into 1/2 inch pieces and serve as an accompaniment to the roast.

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