Pescuezos de gallina rellenos: Boyacá stuffed hen necks

Keep the ingredients cold and prepare the work area Keep the neck casings and poultry blood refrigerated until needed. Set out the cooked rice, potato and peas, but return them to the refrigerator if the filling is not being made straight away. Wash hands, clean the work surface and keep raw poultry separate from ready-to-eat foods. Make sure the neck skin tubes have no tears; handle them gently and keep them chilled.

Soften the aromatics Warm the oil or lard in a heavy saucepan over medium-low heat. Add the scallion and garlic and cook for 2–3 minutes, stirring, until fragrant and softened but not browned. Add the diced cooked potato and peas and turn them gently through the fat. Stir in the cooked rice, breaking up clumps without mashing the potato.

Cook the blood filling to 74°C In a separate clean bowl, stir the chilled poultry blood with the vinegar. Pour it into the saucepan and add thyme, oregano, parsley, salt and pepper. Stir continuously and scrape the base and corners so the mixture heats evenly. Cook until the blood sets and the entire filling reaches 74°C; check several spots with a clean thermometer. This takes about 15 minutes, but temperature, not time or color, is the safety endpoint. Keep the filling hot for immediate stuffing.

Tie and fill the neck casings loosely Set the hot filling beside a clean tray. Tie one end of each neck-skin tube securely with kitchen string. Spoon the filling into each casing in small amounts, guiding it down without forcing or stretching the skin. Leave some space at the open end and do not pack the tube tightly; the filling can expand and a taut casing may split. Tie the remaining end closed. Fill only the necks you can place into the simmering pot at once.

Simmer the parcels immediately Bring the water or low-sodium broth to a gentle simmer in a large pot. Lower the stuffed necks in carefully with a slotted spoon. Keep the liquid below a hard boil so the casings are less likely to burst. Cover partly and simmer for about 30–40 minutes, turning the parcels once if needed for even heating. Do not rely on the clock: insert a clean narrow-probe thermometer through the side of each parcel into its center. The filling and poultry must both reach at least 74°C. Continue cooking and recheck any parcel that is below that temperature.

Drain, rest and serve Lift the necks out with a slotted spoon and place them on a clean plate. Remove the string after a brief rest, taking care not to tear the softened casing. Serve each neck whole or slice it crosswise into thick rounds to show the filling. Keep cooked food covered and hot until serving. A documented variation browns the parcels after simmering; if you choose to do so, use a clean pan, brown gently, and recheck that the center remains at least 74°C.

Cool and store leftovers safely Refrigerate cooked leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour when the room is above 32°C. Use within 3–4 days. Reheat the filling and poultry throughout to 74°C. Do not refrigerate uncooked stuffed necks for later; stuff only immediately before simmering and cook them at once.

Clean up carefully Wash hands, the thermometer probe, utensils, boards and surfaces that contacted raw poultry or blood with hot soapy water, then sanitize food-contact surfaces. Keep the raw-poultry equipment separate from serving plates. Discard any blood or filling that has been left at room temperature beyond safe handling limits.