Collo Ripieno


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a very authentic Tuscan housewives’ recipe, with the mentality of not wasting anything. You might like to try it if you get your chickens whole. It has a rather old-fashioned feeling. Wilma recommends serving it with salsa verde and preserved vegetables. Cut the chicken necks off so they’re as long as possible.


  • 2 chicken necks with heads attached
  • 1 carrot
  • 1 celery stick
  • 1 onion


  • 130 g ( oz) minced (ground) beef
  • 40 g ( oz) Italian pork sausage, prosciutto or mortadella, chopped
  • 150 g ( oz) chicken livers, trimmed and chopped
  • 75 g ( oz) crustless day-old bread, soaked in milk for 30 minutes and squeezed dry
  • 40 g ( oz) grated parmesan
  • 2 eggs
  • good grating of nutmeg
  • grated rind of 1 lemon, yellow part only


Wash the chicken necks, then slide the inner bones out of each one. Tie off the heads at the end of the necks to ensure the stuffing stays in the necks. Mix everything for the stuffing together well. Stuff the necks, but don’t exaggerate the amount or they could tear during cooking. Sew the open ends closed so nothing will leak out.

Put a pot of salted water on to boil with the carrot, celery and onion. Add the chicken necks and simmer for about an hour, checking that they stay covered with water throughout. Use a pin to prick the necks to see if they are ready — they are done when no liquid seeps out. Remove from the liquid and cool, so they are easier to slice.