📝 About This Recipe
A true gem of Ashkenazi heritage, Helzel is the ultimate 'nose-to-tail' comfort food, traditionally crafted from the supple skin of a goose or chicken neck. This delicacy is filled with a rich, savory mixture of flour, schmaltz, and onions, which transforms into a succulent, dumpling-like treasure during cooking. Whether roasted alongside a chicken or simmered in a pot of golden cholent, it offers a nostalgic taste of Eastern European Jewish soul food.
🥗 Ingredients
The Skin
- 3-4 pieces Chicken or Goose neck skins (cleaned, fat trimmed, and kept whole)
The Filling
- 1 cup All-purpose flour (sifted)
- 2 tablespoons Matzo meal (adds a traditional texture)
- 1/3 cup Chicken schmaltz (rendered chicken fat, melted)
- 1 large Yellow onion (very finely grated)
- 1 teaspoon Kosher salt (plus more for seasoning the exterior)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Sweet paprika (for color and warmth)
- 1/4 teaspoon Garlic powder
For Cooking
- 1/2 cup Chicken stock (if roasting separately)
- 1 Carrot (sliced into rounds)
- 1 Celery stalk (chopped)
👨🍳 Instructions
-
1
Thoroughly clean the neck skins under cold running water. Remove any excess feathers with tweezers and trim away large, heavy clumps of fat, but leave enough fat to keep the skin moist.
-
2
Inspect the skins for holes. Use a needle and white cotton thread (or a toothpick) to sew up one end of each neck skin securely, creating a pocket.
-
3
In a medium mixing bowl, combine the flour, matzo meal, salt, black pepper, paprika, and garlic powder. Whisk to ensure the spices are evenly distributed.
-
4
Add the finely grated onion (including its juices) and the melted schmaltz to the dry ingredients.
-
5
Mix the filling with a fork until it forms a thick, slightly grainy paste. It should be moist but hold its shape; if it is too dry, add a teaspoon of water or stock.
-
6
Carefully stuff each neck skin with the filling mixture. Important: Do not pack it too tightly! The flour expands as it cooks, and overstuffing will cause the skin to burst.
-
7
Once stuffed about 3/4 full, sew the other end of the neck skin shut with the thread or secure it firmly with a toothpick.
-
8
Prick the outside of the stuffed skin 3-4 times with a needle to allow steam to escape during the cooking process.
-
9
If cooking with a roast chicken: Place the Helzel in the roasting pan alongside the bird. The juices from the chicken will flavor the Helzel beautifully.
-
10
If cooking separately: Place the Helzel in a small baking dish with the sliced carrots, celery, and 1/2 cup of chicken stock. Cover with foil.
-
11
Bake at 350°F (175°C) for approximately 1 hour and 15 minutes. If roasting, remove the foil for the last 20 minutes to allow the skin to become golden brown and slightly crisp.
-
12
Remove from the oven and let rest for 10 minutes. This allows the filling to set so it doesn't crumble when sliced.
-
13
Carefully remove the threads or toothpicks. Slice the Helzel into 1-inch thick rounds and serve warm.
💡 Chef's Tips
Use real chicken schmaltz rather than oil for the most authentic, deep flavor. Never overstuff the skins; leaving about 25% empty space ensures the filling expands into a light, fluffy texture rather than a dense brick. If you don't have neck skins, you can use this same filling to stuff a whole chicken under the skin of the breast. For a 'healthier' version, you can substitute half the schmaltz with vegetable oil, though the flavor will be less traditional. Ensure the onion is grated, not chopped, as the onion juice is vital for the moisture of the filling.
🍽️ Serving Suggestions
Serve as a side dish alongside a traditional Friday night roast chicken. Place the Helzel on top of a hot bowl of Chicken Soup (Goldene Yoich) just before serving. Add it to your Cholent (Sabbath stew) to simmer slowly overnight for a incredibly tender result. Pair with a side of Tzimmes (sweet carrots) to balance the savory, salty profile of the dish. Serve as an appetizer with a dollop of prepared horseradish (chrain) for a spicy kick.