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The Hirshon Kishke – קישקע


  • Total Time: 0 hours

Ingredients

Units Scale
  • 4 turkey (preferred) or chicken neck skins – your butcher can provide these if you let him know in advance or use synthetic sausage casing
  • ***
  • FOR STUFFING:
  • 1 1/2 tsp herbed seasoning salt (I like Jane’s Krazy Salt)
  • 2 1/4 tsp black pepper, freshly ground
  • 1 1/4 tsp ground ginger
  • 3 tablespoons sweet Hungarian paprika
  • 6 cups flour
  • 2 full tbsp ground chicken bouillon cube
  • 1 tsp baking powder
  • Slightly more than 1/2 pound chicken fat without the skin, cut in small pieces
  • Slightly more than 1/2 pound ghee (clarified butter) – since clarified butter does not include the butter’s milk portion, this remains a kosher recipe. If you prefer or need to be sure it’s kosher, use chicken fat instead.
  • 2 large onions, cut in small pieces
  • 2 garlic cloves, well crushed
  • 2 cloves roasted garlic
  • 1 cup minced fresh herbs – equal parts chervil, parsley, thyme and sage
  • Ice water
  • Big needle with thread
  • ***
  • For the gravy:
  • 2 peeled onions cut into pieces
  • 2 peeled garlic cloves cut in half
  • 2 carrots cut in shreds
  • 2 bay leaves
  • 4 whole black peppercorns
  • 3 allspice berries
  • The stems of the herbs used in kishke filling
  • 2 tbsp chicken fat
  • Several cups of chicken stock
  • More Than Gourmet Demi-glace Gold French Demi-glace
  • Dried porcini mushrooms to taste – rehydrated in chicken stock from kishke and then minced
  • Maggi seasoning to taste
  • Flour or potato starch

Instructions

  1. Wash the neck skins very, very clean. Wash again and dry in paper towels, then sew up one end of each section.
  2. In a bowl, mix in all the dry ingredients, add the chicken fat, chicken boullion cube powder, ghee, herbs, onions, garlic and roasted garlic. Mix well.
  3. Fill up skins, being careful not to overstuff. Pour in very gently 2-3 tbsp ice water and sew up the top. Wash in cold water.
  4. Put kishkes in a big pot that contains a goodly amount of chicken soup, and then add 2 peeled onions cut into pieces, 2 peeled garlic cloves cut in half, 2 carrots cut in shreds, 2 bay leaves, 4 whole black peppercorns, 3 allspice berries, the stems of the herbs and 2 tbsp chicken fat.
  5. Bring all to a boil. Cover, reduce heat and cook very gently till soup reduces to nearly half the amount. (about 1 ½ – 2 hours) Gently turn over kishkes (to avoid holes).
  6. Remove lid of pot and put in a preheated 350 degree F hot oven and bake till it gets a nice brown color. Baste kishkes frequently.
  7. Transfer kishkes to a warm serving dish. Strain out vegetables (discard bay leaves) from gravy and purée with mushroom soaking liquid. Add back to gravy with minced porcini and Maggi seasoning to taste and thicken with demiglace to taste plus potato starch or a flour-based roux made with equal parts flour and chicken fat.
  8. Pour over kishke and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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