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oops, you’re right it was beeps recipe. Thank you beeps the sesame chicken was delish!
Gut Voch and Chodesh Tov to everyone!!! Me shenichnass Adar marbim B’simcha!!!
I looked through the previous page of all the recipes and noticed that SJSinNYC wrote a chicken recipe using brussel sprouts. Brussel sprouts are very difficult to bodek, and they usually have small bugs in them that are difficult to take out. Better not to use them at all. When you make big cabbage, you can put in the freezer (as in Holipshkis), and then defrost, you can check each piece seperately before using. IN BRUSSEL SPROUTS YOU CAN NOT DO THIS AS THEY ARE TOO SMALL AND WOULD RUIN THE VEGETABLE. Everyone should check with their own Rav. I felt I had to mention this. Thanks for such wonderful recipes, I have used alot of them and have passed on to others to share.
Gut Voch and Gut Chodesh with an abundance of HAGEFEN for all Yidden!
from the star-k:
Vegetables that Cannot be Checked:
Artichoke Hearts
Brussel Sprouts
from the CRC:
80 I never heard about a problem with artichoke hearts, only with the leaves. I usually buy them frozen with a hechsher.
Thank you YW moderator 80 for confirming about status of kashrus of brussel sprouts and artichoke hearts. All the moderators’ help is very much appreciated.
any new and easy ideas? (gluten free only)
Take a good Teflon pot. Place chicken bottoms, with the skin, upside down into the pot.
Let cook on small flame for 2 hrs until the chicken becomes all crispy and golden on top.
You must however keep watching it that there should be some water left. First let it cook in its own water. When that dries out, add some water but not too much and keeep watching it.
for honey mustard, or soy honey – how long would you bake? covered?
for rice: if I bake my chichen for 2.5 hours, wouldnt rice be too soft?
We have a wok we put on the stove top. We let it slow cook for about 1 1/2 each side (starting with skin side top – so it ends up crispy). When it’s finished it is exactly like barbecued chicken.
re: vegies — asparagus: my husband has me remove all the feathery, buds at the top because of possible infestation, & too hard to check.
Professional:
I bake my chicken, with whatever topping/herbs/sauce for a good 1.5+ hrs.
the rice comes out fine, & very flavorful from the chicken juices.
HOW ABOUT CHICKEN POT PIE? YOU CAN GOOGLE FOR RECIPES OR TRY MEISNER’S.
Professional~ oops! omission from my answer: chicken alone- bake uncovered; chicken with rice has to be covered, so that rice can absorb the water properly.. just like when you’re cooking rice in a pot- it must be tightly covered. 🙂
Always here- interesting that you bke chicken uncovered, because I make sure to COVER it. Bakes much better when the heat is sealed in.
I baked chicken for 2 full hrs on 400, covered.
Rice is delic! Just did that for supper. I baked it in the sauce for about 2 hrs.
But gotta make sure it doesn’t dry up. Keep checking if there’s some water in the rice.
Just saw that someone was worried about brussel sprouts and I didn’t answer. We use bodek brussel sprouts and they are awesome.
Feel free not to use them. But we do and there is nothing halachically wrong with that.
smartcookie ~
I like a nice crust/skin on the chicken; I bake 1.5+ hrs @ 350. I try not to eat the skin altho’ the family loves it… which is why sometimes I try & put (rub) the herbs/sauce/topping under the skin as well. I used to bake closer to 2 hrs., but find it’s more moist with less cooking time. I see some recipes call for baking chicken like 45 minutes, but I would never! — the couple of times the chicken was ‘pink’ [according to him], my husband wouldn’t touch it.
btw– not a steadfast rule, sometimes I do cover the chicken 🙂
honey mustard – if put on skin and baked –
1. how long do you bake covered, and how long uncovered?
2. I find that flavor remains on skin only which my family doesnt eat – does anyone get somehow flavor on the actual chicken? How?
Thanks
Professional~ didn’t you read my 2 responses posted to you above, & then my post RIGHT ABOVE yours (to smart cookie)? 🙁
Prof- if you bake it skin side down, the whole chicken gets more of a taste.
always, thanks for your post, but I still appreciate more suggestions. Not all cooks use same ideas…
Shwarma, grind and make burgers or sausages
Any logical reason why this dormant thread was bumped?
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