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ISO really quick easy chicken bottom recipe

 
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Chickensoupprof




 
 
 
 

Post Fri, Sep 30 2022, 10:22 am
Need to make quickly some extra chicken I have bone in chicken bottoms (4) anyone has a easy Shabbos recipe? Tia
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Blessing1




 
 
 
 

Post Fri, Sep 30 2022, 10:24 am
Spread duck sauce, cover & bake on 350 for 3 hours, uncovered for last 15 minutes.
Put chicken on sliced onions. Mix oil with spices, spread on chicken. Bake covered for 3 hours
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Chickensoupprof




 
 
 
 

Post Fri, Sep 30 2022, 10:26 am
Blessing1 wrote:
Spread duck sauce, cover & bake on 350 for 3 hours, uncovered for last 15 minutes.
Put chicken on sliced onions. Mix oil with spices, spread on chicken. Bake covered for 3 hours
no can’t make thwt happen sorry
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shabbatiscoming




 
 
 
 

Post Fri, Sep 30 2022, 10:28 am
I do this most shabbats.
Pour sauce over chicken. Stick in oven for 1.5 hours. Done
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Amarante




 
 
 
 

Post Fri, Sep 30 2022, 10:28 am
Roast Chicken With Thyme And Honey

Source: The Jewish Cookbook by Leah Koenig

Roast chicken is one of the most iconic Shabbat dinner dishes, and for good reason. It is quick to prepare, homey and comfortingly delicious. There are infinite ways to dress up plain roast chicken, but cookbook author Leah Koenig’s version in “The Jewish Cookbook” is especially divine. She uses a mix of fresh herbs and aromatic vegetables that soak up the drippings as the bird cooks and caramelizes with its honey glaze.


3 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces

3 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces

2 small onions, each cut into 8 wedges

2 heads garlic, cloves separated and peeled

6 sprigs thyme, plus 1 tablespoon finely chopped leaves

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry

1 tablespoon fresh lemon juice

2 tablespoons honey

Heat the oven to 475 degrees.

Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.

Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.

Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.

Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.
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Amarante




 
 
 
 

Post Fri, Sep 30 2022, 10:29 am
HONEY-ORANGE CHICKEN

Excerpt From: Joan Nathan. “Joan Nathan's Jewish Holiday Cookbook

SERVES 6–8

Everyone has a favorite holiday chicken recipe. This one, with a happy combination of
honey, orange, and fresh ginger, is mine—a perfect beginning for a sweet New Year.

2 eggs
2 teaspoons water
1 cup bread crumbs or matzah meal
1 teaspoon salt
1⁄8 teaspoon pepper
Two 3-pound fryers, cut up
½ cup vegetable oil
1 cup hot water
¼ cup honey
1 cup orange juice
2 tablespoons grated fresh ginger or ¾ teaspoon ground ginger, or to taste

Preheat the oven to 325 degrees.

Beat the eggs with the 2 teaspoons of water in one bowl. In another bowl, mix the bread crumbs or matzah meal with the salt and pepper.

Dip the chicken in the egg mixture and then in the bread crumbs.

Heat the oil in a heavy skillet and brown the chicken on all sides. Drain on paper towels.

Combine 1 cup of hot water with the honey, orange juice, and ginger. Place the chicken in a casserole and cover with the mixture.

Cover and simmer in the oven for 45 minutes, basting occasionally. Serve with rice and a tossed green salad.
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Amethyst




 
 
 
 

Post Fri, Sep 30 2022, 10:32 am
Pour grape juice on bottom of pan, should cover entire bottom of pan + a little more. Can use orange juice instead too.
Sprinkle salt, black pepper, garlic powder, onion powder, paprika on chicken
Cover and bake either about 2 hours, and then take out, or
Cover and back about an hour and a half and then uncover, spread a little duck sauce on the chicken, bake another 1/2 hour uncovered.

Not sure exactly about the timing, some people say bake for less, some people back for more...

ETA: Can also skip the whole juice thing, but if you have it available then it's just another few seconds...


Last edited by Amethyst on Fri, Sep 30 2022, 10:34 am; edited 2 times in total
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ra_mom




 
 
 
 

Post Fri, Sep 30 2022, 10:33 am
Sprinkle chicken all around with garlic powder and salt (top, bottom). Lay chicken pieces in pan. Sprinkle top of skin with paprika. Bake uncovered for 1 hour and 10 minutes.
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tweety1




 
 
 
 

Post Fri, Sep 30 2022, 10:35 am
Sprinkle well with honey. Cover tightly. Bake for about 1 1/2 hours. Uncover. Baste. Bake uncovered untill Crispy.
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mom!




 
 
 
 

Post Fri, Sep 30 2022, 10:41 am
Coat in mayo and cornflake crumbs. Bake covered.
After an hour, add:
1/2 cup duck sauce
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon mustard

Cover and bake another hour
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Chickensoupprof




 
 
 
 

Post Fri, Sep 30 2022, 10:58 am
Thank you thank you thank you all!!! Smile
v
The thing was/is I'm really tired today and well... We don't have kosher stores here nor a place for ready meals (we do have shul every other week, but no mikvah)... Anyhoo someone had the shul keys where there is deep frozen meat and this person didn't got it back, so I had to wait for the cleaner who just came in 30 minutes ago to get my meat... Really and shabbos is in 2,5 hours now
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