Comments on: Kickoff Chicken Recipe

By: elf

elf — Wed, 28 Sep 2005 11:51:24 +0000

I’m so glad!

By: Jennifer

Jennifer — Tue, 27 Sep 2005 00:09:46 +0000

I like Chicken recipe.

By: Zadi

Zadi — Sat, 24 Sep 2005 17:35:59 +0000

I have an Algerian cooking blog, all the recipes have photos. Almost all of them can be adapted to be Kosher. I can’t think of too many that couldn’t be kosher.

By: Alice Bachini

Alice Bachini — Fri, 02 Sep 2005 20:49:26 +0000

My recipe for preserved lemons says quarter and de-seed the lemons, cover them in kosher salt and leave for twenty four hours. Then put in a jar with olive oil, and you can also add paprika, pepper, a garlic clove, bay leaves and a cinnamon stick. Edible after 3 weeks.

Haven’t made it yet, but will definitely have to now.

By: elf

elf — Mon, 29 Aug 2005 23:16:29 +0000

Shanna: Good to know. At some point when I am making the chicken (as opposed to DH), I’ll give it a shot.

Aaron: Intersting. The recipe I have calls for replacing the liquid every 12 hours, which seems like a bit of a nuisence. Your method is much more straightforward.

By: Aaron

Aaron — Mon, 29 Aug 2005 19:43:30 +0000

I recently catered a Moroccan style Bar Mitzva kiddush at Chabad here in Ft Worth,Tx. A few of my recipes called for preserved lemon and since I couldn’t find a pre-made kosher product, I made my own.
Use 2 very large lemons and put 4 cuts into the sides, top and bottom. Stuff the cuts with kosher salt and place in an air tight jar covered with lemon juice and topped off with oil to help make it air tight. Let sit for 4 to 6 weeks. Rinse under cold water and use the peel to flavor the recipes.

By: shanna

shanna — Thu, 25 Aug 2005 12:24:02 +0000

elf - We also tend to remove the skin from the chicken, but I still brown it in recipes like this. Without the skin, it’s not as noticable if you skip that step, but if you can afford the extra few minutes of work it does add another interesting dimension of flavor.

By: elf

elf — Tue, 23 Aug 2005 19:02:08 +0000

Sounds tasty. Next time you prepare this dish, take a digital photo, and we’ll add it to the recipe.

Unfortunately, I don’t have a digital camera.

The brown bits that stick to the pan add a lot of flavor if they’re deglazed and incorporated into the sauce, and browning assures that the chicken skin won’t get overly soggy/rubbery when cooked in liquid.

Now I think I understand why I can’t tell the difference. When we make chicken in sauce, we leave off the skin. (The cooking establishment would probably be opposed to that too, but it seems to me that if you’re avoiding skin for health reasons, the flavors might as well be in direct contact with the chicken.)

By: jabbett

jabbett — Tue, 23 Aug 2005 17:39:55 +0000

Sounds tasty. Next time you prepare this dish, take a digital photo, and we’ll add it to the recipe.

Knowing my taste, I’d probably omit the cinnamon (never been a big fan of meat and cinnamon), follow your parsley suggestion, and use only chicken thighs. I’m on a chicken thigh kick at the moment. They have great flavor, don’t cost too much, stand up very well to braising, and don’t mind being cooked a long time. In fact, I recently whipped up quite a bit of dijon herb chicken for a Shabbos dinner, and I’ll probably post something about it soon.

As for browning the chicken first: the culinary establishment insists that it’s critical. The brown bits that stick to the pan add a lot of flavor if they’re deglazed and incorporated into the sauce, and browning assures that the chicken skin won’t get overly soggy/rubbery when cooked in liquid.

Also, Levana’s Table has a recipe for preserving lemons, should one wish to do so.

Anyhow, welcome aboard, elf!