Title: Helzel (Stuffed Poultry Neck)
Categories: Jewish Chicken Poultry
Yield: 1 Helzel

1/4	c	Schmaltz
1	sm	Onion, peeled & finely chppd
1/2	c	Matzo meal
1/4	c	Fine bread crumbs
1		Egg, beaten
1	ts	;Salt
1/4	ts	Paprika
1		Neck skin from large chicken duck, goose or turkey

In skillet, heat schmaltz (chicken fat). Saute onion in fat until golden brown. Remove from heat. Mix sauteed onion together w/matzo meal, bread crumbs, egg, salt, & paprika. Sew up 1 end of poultry neck skin. Push stuffing gently inside skin. The stuffing will expand & stretch neck as it cooks, so do not fill skin to overflowing. Carefully sew other end closed. The helzel is cooked in several ways. 1 is to cook it while making Chicken soup, poaching it along w/other ingreds. 2nd way is to cook it along w/ingreds of Chicken & Meatball Fricassee or Fricassee of Chicken Giblets. And 3rd is to roast it in same pan along w/roast chicken. To serve, cut cooked helzel into slices. Remove threads from end pieces.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. 1990 Published by MacMillan Publishing Co. D. Pilleggi

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