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Helzel
Stuffed chicken neck
Helzel (העלזל): Ashkenazi stuffed chicken neck, roasted beside the Shabbat bird
IsraeliIn the Eastern European shtetl nothing from the chicken was wasted, and the neck skin was sewn closed around a stuffing of flour, schmaltz and onion, then roasted next to the Friday-night bird or tucked into the cholent; older Ashkenazi cooks in Bnei Brak and Kiryat Ata still make it the original way when the butcher saves them necks. As whole neck skins are hard to buy, this home version rolls the same stuffing in sausage casing or baking paper, so it roasts in the chicken juices into a soft, savoury slice with a crisp outside. Serve it sliced alongside roast chicken and potatoes. People often pack the stuffing tightly, but the flour swells as it cooks and will burst the casing; fill it loosely. Chef's tip: brown the onion properly first, because it is almost the only flavouring and pale onion makes a bland helzel.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 5 ½ oz plain flour
- 3 ⅛ oz schmaltz (rendered chicken fat)soft, plus 1 tbsp for frying
- 1 onionlarge, finely chopped
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp black pepper
- 24 in sausage casing or chicken neck skinsbeef or sheep casing soaked in water; or use baking paper and foil
To roast
- 3 ⅓ lb chicken pieces or a whole chickento roast alongside
- ½ cup water
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Method
0/6 doneStep 1: Heat 1 tablespoon of ½ oz schmaltz (rendered chicken fat) in a frying pan over a medium heat and fry 1 onion until deep golden, about 12 minutes. Cool for 5 minutes.
15 minStep 2: In a bowl, rub 5 ½ oz plain flour with the rest of 2 ⅔ oz schmaltz (rendered chicken fat), 1 tsp sweet paprika, 1 tsp salt and ½ tsp black pepper, then stir in the onion. It should look like damp crumbs that hold together when squeezed.
Step 3: Tie one end of 24 in sausage casing or chicken neck skins and spoon in the stuffing loosely, leaving it soft and only two-thirds full. Tie the other end. Without casing, shape the mixture into a 4 cm log, wrap tightly in baking paper, then in foil, and twist the ends.
Step 4: Heat the oven to 350°F. Lay 3 ⅓ lb chicken pieces or a whole chicken in a roasting tin, nestle the helzel beside it and pour in ½ cup water. Prick a casing a few times with a pin.
Step 5: Roast for 1 hour 30 minutes, basting the helzel with the chicken juices now and then (unwrap a paper log for the last 30 minutes so it browns). The chicken is done when the thickest part reaches 165°F and the juices run clear; the helzel is ready when firm and golden.
90 minStep 6: Rest for 10 minutes, then slice the helzel into thick rounds and serve with the chicken.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does helzel take?
- About 120 minutes in total: 25 minutes to prepare and 95 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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