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Shared by Lyuba Sheynin and Masha Lisak

Sheika (Stuffed Chicken Neck)

Yield: 6 - 8 servingsTime: 1h 15min

Shared by Lyuba Sheynin and Masha Lisak

Stuffed chicken neck with chopped parsley alongside glass of vodka and dish of fresh parsley atop yellow floral tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

Sheika (Stuffed Chicken Neck)

Yield: 6 - 8 servingsTime: 1h 15min

This recipe was shared by Lyuba Sheynin and Masha Lisak. Read more about their family in "The Russian Recipe One Cook Carried to Siberia and Queens" and try their recipe for poppy seed cake.

To reheat: Sauté a sheika slice on a pan over medium heat until golden brown.


  • Skin and fat of 1 whole chicken (about 3 to 4 pounds)
  • 1 ¼ cups flour
  • 3 medium onions, chopped
  • 1 teaspoon salt
  • ½ cup schmaltz
Main CoursesMeat Eastern Europe


  • Step 1

    Clean the chicken: Rinse chicken and cut off and reserve any fat you can find. Loosen the skin of the chicken by rubbing your fingers under the skin and separating. Remove the skin in one giant piece.

  • Step 2

    In a large bowl, sift the flour over onions and mix to combine.

  • Step 3

    Cut the reserved fat into small pieces and place in the bowl with the flour and onions. Add the schmaltz and salt. Mix until combined.

  • Step 4

    Using a needle and thread, sew the edges of the skin of the chicken together to make a cavity for the filling. Stuff the skin with the onion and flour mixture and stitch to enclose completely.

  • Step 5

    Place the stuffed skin in a large stock pot and cover with cold water. Add 2 teaspoons of salt. Bring to a boil and then lower to a simmer and cook for 40 minutes.

  • Step 6

    Remove from the pot and slice once cool enough to handle. Serve immediately.

Today, Lyuba uses the skin from a whole chicken as an encasing for the stuffing instead of the skin from a chicken neck which was traditionally used in Eastern Europe.