John Myers
Meat: Chicken Neck Brawn
The perfect meat: chicken neck brawn recipe with a picture and simple step-by-step instructions.
- 750 g Chicken necks
- 150 g Onion
- 2 Bay leaves
- 5 Allspice grains
- 20 Peppercorns, sw.
- 8 g Salt
- 1 liter Water
- 50 ml White wine vinegar
- 3 sheet Gelatin
- Wash the chicken necks (approx. 12 pieces) and put them in cold water. Skimming.
- Add coarsely chopped onions and all the spices. Simmer for about 2 hours.
- Separate the cooled meat from the bones. Makes approx. 250 g.
- Remove approx. 600 ml of the sifted, lukewarm brew and mix with the vinegar. If necessary, add salt to taste.
- Stir in the soaked gelatine.
- Divide the meat into molds and cover with the liquid.
- Chill for a few hours and allow to solidify. Dip the mold briefly in hot water to turn it over.
- With onion rings, vinegar and a little pumpkin seed oil – a pleasure. With baguette.
A notice:
- No gelatine was specified in the original recipe. The firmness of the brawn left a lot to be desired. What should also be able to gel in a big way. I warmed everything up again and added gelatin.
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