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Gefilte Helzel (Stuffed Neck)

1 large skin of chicken, duck, turkey or goose neck
1 cup flour
1 small onion, chopped or ground
¼ cup melted shortening or poultry fat
1 tsp. salt
1 egg, beaten
1 tsp. paprika

Combine ingredients and stuff into the poultry neck skin. Sew skin closed. Place in roasting pan with the bird, or separately in a small casserole after covering with chicken broth or water. Bake uncovered, turning until brown on all sides. You may double or triple the recipe depending on the size of the neck. You may add almonds or walnuts, breadcrumbs instead of flour, herbs to your taste.







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