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-> Recipe Collection
-> Chicken/ Turkey
ttbtbm
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 Thu, Aug 15 2024, 9:03 am
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I was asked to make chicken for a family for Friday night. I mostly use chicken cutlets. On the rare occasions that I make chicken on the bone, I time it to be ready right as I light candles. In order to get it to this family I am going to have to cook it earlier in the day. I was thinking to send it prepped but raw with cooking instructions but I don’t want to give them another thing to do. Does anyone have a good recipe I can make around two in the morning, refrigerate and bring over around 3 in the afternoon for them to reheat before Shabbos? The family is almost triple the size of mine so I have to prepare a lot.
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Eeble
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Thu, Aug 22 2024, 6:08 am
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I make this nearly every Friday night, usually I bulk cook 3 or 4 at a time and then freeze, can be made the day before and reheated too. Just put in a big pan cut up lots of onions, carrots, if you like sweet potatoes and courgette (zucchini). Put the chicken pieces (I use thighs and drumsticks but you can't do it with all the pieces you like) on top. Cumin, garlic powder, cinnamon on top of chicken pieces. Cover tightly with foil and cook for at least 2 hours. Ideally more. But if it cooks for 2 hours and then goes on the hot plate just before shabbos then that is also good. Yum yum yum yum yum
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