Homeshuling

Homeshuling


Almost fool-proof chicken

posted by Homeshuling

Although I was a vegetarian for over 25 years, I sure do love chicken. We keep kosher in a town where there is no kosher butcher, and sometimes the only Empire available is a whole chicken, which is great for soup, but trickier to cook in the oven, at least for me – I often end up under or overcooking it.
clay potI have finally landed on a fool-proof way of preparing whole chicken to recommend, although I must warn you that it requires the purchase of a new tool. I have a very small kitchen, and am not one to load up on extra gadgets, especially if I’m likely to want two of them – one for dairy and one for meat. But I guarantee you that a clay pot is worth the investment, even if all you were going to do was cook chicken in it.  The chicken comes out impossibly moist and tender – falling off the bone, as they say. (Don’t they?)
Every clay pot recipe begins by soaking the pot in cold water for at least 15 minutes. For chicken, I like to lay some carrots and or/halved onions on the bottom of the pot, so the chicken doesn’t end up soaking in its own, copious, grease. Then I stuff some flavors in the cavity – tonight it was half a lemon, 6 cloves of garlic and 2 sprigs of rosemary. Rub a little olive oil on the skin, salt and pepper, and place the chicken in the pot. Cover it with the top of the clay pot, and place it in a cold oven. Turn the oven to 400 and check on the chicken (if it’s around 3.5 pounds) in about an hour. When the temperature on a meat thermometer is up to about 150, I like to remove the lid of the pot so that the chicken can brown a little, but not so long that the meat has a chance to dry out. Remove when the thermometer hits 165.
Oh, is this good.



Advertisement
Comments read comments(7)
post a comment
Tom

posted June 17, 2009 at 9:41 pm


I can teach you how to cup up a whole chicken into parts. It’s easier and cheaper than buying parts, plus you get trimmings for soup stock. It’s really easy.



report abuse
 

homeshuling

posted June 17, 2009 at 9:43 pm


I’ll bring a whole chicken to the beach! Should I bring a cleaver, or a knife?



report abuse
 

Julie

posted June 18, 2009 at 9:24 pm


It has been awhile since I bought any chicken but Whole Foods on the 9 in Hadley used to have kosher chicken parts. If you feel like traveling, the Stop & Shop in East Longmeadow has more than just whole chickens by Empire. And of course, a schlep to West Hartford will broaden your kosher choices significantly, especially if you have room in the freezer.



report abuse
 

homeshuling

posted June 19, 2009 at 7:16 am


Trader Joe’s often has a good supply of parts, but it’s totally unpredictable. I always go to West Hartford before passover, but have considered going more often to stock up. The prices on Empire at Albertson’s are quite good.



report abuse
 

Geri

posted June 20, 2009 at 8:45 am


Whole Foods in Hadley sometimes even carries kosher organic whole chickens!



report abuse
 

Tom

posted June 22, 2009 at 4:40 pm


Poultry shears are the way to go.



report abuse
 

Andrea O.

posted July 5, 2009 at 1:08 am


Amazing recipe! The clay pot sounds so cool to use. It sounds like it would be good for tangines and casseroles. Always looking for new recipes…..
Although Whole Foods in Hadley was out of organic chicken this week (again), their butcher said there was a new line of kosher organic chicken parts coming next week. I’m hopeful!



report abuse
 

Post a Comment

By submitting these comments, I agree to the beliefnet.com terms of service, rules of conduct and privacy policy (the "agreements"). I understand and agree that any content I post is licensed to beliefnet.com and may be used by beliefnet.com in accordance with the agreements.



Previous Posts

More blogs to enjoy!!!
Thank you for visiting Homeshuling . This blog is no longer being updated. Please enjoy the archives. Here are some other blogs you may also enjoy: Truths You Can Use Inspiration Report Happy Reading!!!

posted 9:57:03am Jul. 06, 2012 | read full post »

Teaching the Four Questions to young children
One of the greatest privileges of being a kindergarten teacher in a Jewish day school is having the opportunity to teach children to recite the four questions. Unlike almost anything else I teach them about Jewish ritual, this is "real work." The candles will get blessed, kiddush will be recited, an

posted 7:36:03am Apr. 01, 2012 | read full post »

Guess what's Kosher for Passover (this will change your life.)
I'm not exaggerating. The bane of my Passover existence has been pareve baking. I cook a lot more meat during the holiday than I do the rest of the year, which means a lot more pareve desserts. Which has, up until now, usually meant margarine made from disgusting ingredients such as cottonseed oi

posted 5:02:27pm Mar. 22, 2012 | read full post »

Why I love the New American Haggadah (and it's not just because I got to have a martini with Nathan Englander.)
I'm not a haggadah junkie. I know many Jews whose shelves are overflowing with numerous versions of the Haggadah - from the traditional Maxwell House to the not-so-traditional Santa Cruz - and whose seders are an amalgam of commentaries, poems, and (alas) responsive readings, from these dog-eared, p

posted 9:25:37pm Mar. 14, 2012 | read full post »

Best Hamentashen Ever, even better. And, a Purim opera.
This time of year, I'm always excited when I look at my google analytics and see that people have landed at my blog by searching for "hamentashen recipe". I love the idea of people all over the world making my great-grandmother's fabulous hamentashen, the same ones my mom made with me and that I mak

posted 7:13:38pm Mar. 05, 2012 | read full post »




Report as Inappropriate

You are reporting this content because it violates the Terms of Service.

All reported content is logged for investigation.