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amother
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 Sun, Jan 05 2025, 12:42 pm
I haven't made a beef cholent in at least a dozen years, probably more, and I don't remember how. We use chicken and at this point, like it better. But we have some guests next week who I want to treat very well, and who would absolutely think that chicken cholent is sacrilege, so I just bought a piece of flanken and now, I need your help.
Someone else at the table can't have tomatoes or sugar.
Thank you!!
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ra_mom
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Sun, Jan 05 2025, 1:06 pm
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Just add a hunk of meat to your regular cholent so that everyone can have what they enjoy.
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amother
Jade
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Sun, Jan 05 2025, 1:17 pm
You just put it in your cholent when you would add the chicken. That's all. You could have chicken also if you prefer.
If you want to go above and beyond sear it first. I'm not sure that would even help with flanken though. It's fine as is.
And if you bought it today you have to freeze it if you're going to eat it this Shabbos.
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jflower
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Sun, Jan 05 2025, 4:20 pm
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I usually put beef in my chulent, but would like to try chicken. How does this work? Do I just put a few pieces of chicken directly into the chulent? Or should I put the chicken in a mesh bag? I don't want chicken bones floating around. TIA
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ra_mom
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Sun, Jan 05 2025, 4:36 pm
| jflower wrote: | | I usually put beef in my chulent, but would like to try chicken. How does this work? Do I just put a few pieces of chicken directly into the chulent? Or should I put the chicken in a mesh bag? I don't want chicken bones floating around. TIA |
Use boneless legs with skin on (some kosher butchers call that capons- dark cutlets with skin that you can stuff).
Chicken with bones ends up all over the cholent. White chicken breasts dry out. Boneless legs with skin still on are quite good.
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jflower
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Sun, Jan 05 2025, 5:27 pm
| ra_mom wrote: | Use boneless legs with skin on (some kosher butchers call that capons- dark cutlets with skin that you can stuff).
Chicken with bones ends up all over the cholent. White chicken breasts dry out. Boneless legs with skin still on are quite good. |
Thanks so much. Will try this.
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amother
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Sun, Jan 05 2025, 5:38 pm
| jflower wrote: | | Thanks so much. Will try this. |
We do it that way too and in my opinion it's tastier than beef.
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jflower
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Sun, Jan 05 2025, 8:19 pm
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Do you slice the chicken before serving the chulent? Or just serve with intact chicken legs?
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