Chicken recipe for Erev Yom Kippur

girliesmommy ↓

Wed, Sep 23 2009, 3:31 pm

I'm looking for something new - any ideas? I have a few criteria though:

* Easy - I'm making about 10 chickens
* Not sweet - It's for Israelis and they can't stand it when I make my sweet chicken recipes!
* Freezes well - if there's a nice sauce then it usually freezes well (I want to make them tomorrow)

Anyone up for the challenge?!?

Mrs Bissli

Wed, Sep 23 2009, 4:02 pm

I usually end up serving soupy chicken stew (for the lack of actual name) erev YK.

1. Rinse chicken pieces, remove skin and visible fats. Drench in flour, pat off excess flour.
2. Sautee together 2 large or 3 medium onions, 5 garlic cloves, 2 carrots, 2 ribs of celeries (all chopped) in a LARGE pot/dutch oven with about 2tbsp oil, for about 10-15min or till vegetables are getting tender but not browned. Remove sauteed vegetable in a bowl temporarily.
3. Add another tablespoon of oil, sautee chicken pieces over medium to high flame till the outside is browned. (The idea is to seal in juice so chicken won't shrink too much.) You may have to do this in batches, removing pieces in a platter.
4. Add back all chicken pieces and vegetables. Add 1tin of chopped tomato, 1 chicken soup cube, and enough water to cover everything. (wine can be added). Cook for 45-60min with the lid on, till chicken pieces are cooked through and vegetables tender. Frozen peas may be added for the last 5min of cooking.

This is best served with steamed rice or with noodles. Can be frozen. DH likes "white" version without the tomato. It's extra yummy if you add chicken necks and gizzards.

shininglight

Thu, Sep 24 2009, 2:37 am

It's a little expensive for 10 chickens, but duck sauce and garlic powder is really yummy! (Spoon the duck sauce over all the chickens in the pan and then sprinkle garlic powder. Couldn't be easier!)

rachelli613 ↓

Sat, Sep 26 2009, 9:51 pm

sprinkle on some thyme, rosemary, and fresh garlic (you can also do garlic powder) and a bit of paprika for color.

cover and bake at 350.

you can uncover it for the last 10 minutes or so of baking to give it the crispy look if you like.

but the paprika gives it a finished look anyhow.

its yummy and simple.

↑ rachelli613

Sat, Sep 26 2009, 9:54 pm

another one is lots and lots of onion powder and some garlic powder.

you could probably add some paprika for color

it tastes like a breaded coating without the carbs

bake

uncovered? covered?

however you like

lamplighter

Sat, Sep 26 2009, 10:07 pm

drizzle honey on top (some like it also under the skin with the spices) and then put either- salt, pepper and mrs dashs or pepper, garlic and paprika.
It is not a sweet recipe, its good ole tasty reliable roasted chicken. Never froze it though.

bubby

Sat, Sep 26 2009, 10:43 pm

If you can be bothered, stuff each piece with zuccini mix (I gave you the recipe I think) but you're talking 40 pieces. That's a lot.

Make a rub with a little oil, S&P, garlic powder & paprika. Easy & cheap!

↑ girliesmommy

Tue, Sep 29 2009, 10:02 am

It ended up taking forever to clean all the chickens, so I didn't have time to bake them on Thursday, so I just baked them on Friday and left them in the fridge over Shabbos.

I ended up making plain roast chicken with garlic powder and paprika and everyone ate it - no complaints!

Thanks for all the suggestions - they'll come to great use next time!