Ideas for chicken (avoiding certain ingredients)

amother

Fri, Apr 05 2024, 6:40 am

Any good bone-in chicken ideas without the following:

No ketchup
No soy sauce
No mustard
No duck sauce
No vinegar
No mayo

Thanks!

amother

Cadetblue

Fri, Apr 05 2024, 6:47 am

Mayo onion soup mix apricot jam

amother

Fri, Apr 05 2024, 6:49 am

amother Cadetblue wrote:

Mayo onion soup mix apricot jam

Sorry forgot to mention that mayo is no-no also Sad

yachnabobba

Fri, Apr 05 2024, 6:50 am

Apricot jam white wine and fresh garlic

amother

Gold

Fri, Apr 05 2024, 6:51 am

Just do spices
Salt pepper onion powder garlic powder paprika
Spray w Pam
Add water to pan
Cover
Cook on low for 5-6 hours

amother

Teal

Fri, Apr 05 2024, 6:52 am

We love it with taco spice.

tichellady

Fri, Apr 05 2024, 6:57 am

Lemon rosemary chicken
Chicken mirabella
Chicken with grapes, olives, white wine and rosemary
Chicken with olives and tomato sauce and turmeric
Chicken with onions and spices

amother

Lilac

Fri, Apr 05 2024, 7:05 am

Orange chicken
Layer a pan with sliced onions
Spice chicken (salt, pepper, garlic, paprika)
Slice a lot of oranges and completely cover the chicken with them
Bake covered 350, when almost ready uncover and baste

Hashem_Yaazor

Fri, Apr 05 2024, 7:33 am

If you don't want a spice rub/blend another idea is lemon juice mixed with garlic, oregano, and salt. Pour over chicken and cook 35 minutes uncovered, baste and cook another 40 minutes.
(From Real Life Kosher Cooking)

amother

Firebrick

Fri, Apr 05 2024, 7:49 am

I make this on pesach and it comes out very good.

Layer pan with sliced onion
Put chicken on top
Then sprinkle with salt, onion powder, garlic powder and paprika
Pour orange juice on sides
Cover

I’ve made this both on the stove top and in the oven and the chicken is so delicious when cooked on the stovetop. It’s still very good in the oven.

amother

Scarlet

Fri, Apr 05 2024, 7:52 am

We have this every shabbos. Cut up onions layer the bottom of the pan. Put the chicken in right side up sprinkle salt, pepper, garlic powder and paprika, turn over and pour the same spices on the other side. Leave it upside down. Sprinkle a few pieces of peeled whole garlic. Bake it at 375 for 2 hours or longer if you like more well done. Super moist and flavorful.

mushkamothers

Fri, Apr 05 2024, 8:06 am

My top 3

Gorgeous good for hosting
https://www.rachaelrayshow.com.....bella

4 cloves garlic (Or way more)
1/2 cup oo
1/2 cup lemon juice
Oregano
Páprica
SP
And then lemon slices on top of chicken
It creates a really yum sauce and doesn’t taste junky
Over. Sliced potatoes

Chicken confit
Alison Roman NYT
https://m.youtube.com/watch?v=2DY88WeZmLY if you’re a visual learner..

Amarante

Fri, Apr 05 2024, 9:51 am

Roast Chicken With Thyme And Honey

Roast chicken is one of the most iconic Shabbat dinner dishes, and for good reason. It is quick to prepare, homey and comfortingly delicious. There are infinite ways to dress up plain roast chicken, but cookbook author Leah Koenig’s version in “The Jewish Cookbook” is especially divine. She uses a mix of fresh herbs and aromatic vegetables that soak up the drippings as the bird cooks and caramelizes with its honey glaze

3 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
3 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
2 small onions, each cut into 8 wedges
2 heads garlic, cloves separated and peeled
6 sprigs thyme, plus 1 tablespoon finely chopped leaves
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry - sub breasts
1 tablespoon fresh lemon juice
2 tablespoons honey

Heat the oven to 475 degrees.

Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.

Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.

Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.

Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving. - Adjust cooking time for breasts