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Kishka a la Meshel
Ready In: 40 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves 4
DIRECTIONS
- Mix matzo meal and flour. Add 1 cup chicken fat (hot) and knead into a dough. Sauté carrots, celery, and onions in remaining chicken fat and grind through a medium plate. Add to mixture. Season. Fold in beaten egg. Stuff mixture into necks, tie both ends, and poach in chicken stock at 160°F to an internal temperature of 170°F. Remove and chill. Cut on a bias into slices and sauté without fat in a skillet or griddle before serving.
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