Source: Atlas Obscura
In the small town of Ubaté, Colombia, hens are valued for more than just their eggs, legs, or breasts; they are also prized for their necks.
Stuffed hen’s neck is also known as morcilla de pescuezo relleno because it’s prepared much like morcilla, or blood sausage.
After cutting off the head and neck, vendors thoroughly rinse the cavity before stuffing it with potatoes, peas, and rice mixed with the hen’s blood. When…The post Stuffed Hen’s Neck appeared first on FeedBox.