Chicken Bottom Ideas

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    Anyone has any more ideas for chicken bottoms other than baked with oil, spices, or baked with sweet sauces, or baked with corn flakes crumbs?

    I keep on redoing the same chicken recipes. Any ideas please?


    have you tried making chicken cacciatore? chicken with tomato sauce, rice and peas. yum


    Buffalo Bottoms (take it from a guy). Do the same thing you would do for wings.

    Also (seperatly) you could try dicing an onion on top.


    I make pesto chicken which is yummy!! I usually use chicken cutlets, but no reason you cant put it on chicken bottoms! Just pour on any pesto recipe and bake.

    On a side note, my favorite chicken recipe is to put some rice in a pan, add spices (to your liking), pile on some veggies (brussel sprouts are the best but almost any veggie will do – zucchini, onions, broccoli, cauliflower etc), then put chicken on top. Add water to the rice, spice the chicken and bake like normal.

    Its sooooo yummy!


    How about Chicken ala Orange? Don’t have the recipe at hand now, but if you’re interested I could post it.


    Mustard and soy sauce sound good? I’ll look up the recipe if it does bl”n tomorrow.


    honey mustard sauce (equal parts mixed together and brushed on the chicken liberally). Bake at 350 until done. Lemon chicken is also good.


    MY wife likes to roast a chicken over a bed of rice, you have to add a bit if liquid to cook the rice but it gives a lot of flavor to the rice. She normally does a whole chicken but it would work with parts just as well.

    Try googling for “chicken +recipe” or the like, it will come up with lots of stuff, much of it not kosher but you can modify as needed.

    Its amazing how much cool stuff you can find via google 🙂 Also the food network ( I think) has a lot of cool ideas, of course you may need to adjust to make kosher but that can be done.


    Thanks all of you for our delicious sounding ideas! Will sure try out some of them!


    I like putting a kishke recipe ( grated onion carrot and celery) under the skin of chicken bottom and baking it. it tastes heaven and so simple


    gavra is right. put chopped onion and garlic (fresh, of course) on top of chicken along with some potatoes and have one of the simplest, healthiest, best tasting meals ever!!!



    Honey Almond Chicken


    * 6 bone-in chicken parts

    * 1/2 cup butter

    * 1 large onion, chopped

    * 1/4 cup honey

    * 1/4 cup slivered almonds

    * 1/4 cup lemon juice


    1. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken parts in a baking dish.

    2. Melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. Stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. Pour over the chicken, coating each piece.

    3. Cover dish with aluminum foil. Bake chicken 30 minutes in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear.


    Chicken and Mushrooms

    SERVES 4

    * 4 tablespoons butter or oil

    * 1 teaspoon paprika

    * 1/4 teaspoon thyme

    * 1 teaspoon salt

    * 1/4 teaspoon pepper

    * 1 broiler-fryer chicken, cut up or 2-2 1/2 lbs chicken thighs

    * 1/4 cup flour

    * 3/4 cup dry white wine

    * 2 cups sliced fresh mushrooms

    1. Melt butter in 13″ X 9″ baking pan.

    2. Stir in thyme, paprika, salt, and pepper.

    3. Dredge chicken pieces in flour, then swish in butter (both sides), until coated.

    4. Arrange them in baking dish.

    5. Bake in hot oven (400 degrees) until browned, about 30 minutes.

    6. Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.

    7. Cover dish with foil and continue baking about 30 minutes longer.


    Um, Jaymatt, butter on chicken?


    JayMatt19: In interesting that first recipe; the chicken is first baked covered for 30 minutes and then uncovered for 30 minutes. In recipe #2 it’s first baked uncovered and then covered. Do you have a s’vara?

    Also in #2, I assume “Stir in thyme, paprika, salt, and pepper” is into the flour.

    These recipes can be easily adapted for Pesach by substituting potato starch for flour.


    Sorry, Obviously I use margarine. I just refer to it as butter since I use the butter flavored margarine.

    In recipe #2, you stir the thyme, paprika, salt and pepper into the melted margarine, not into the flour.

    As for the svara, I have no clue.


    kapusta, you seem like some balabusta there! cooking, cleaning…


    Crispy Rosemary Chicken and Fries


    8 chicken thighs

    6 small red potatoes, quartered

    1/2 cup extra-virgin olive oil, or as needed

    1 tablespoon chopped fresh rosemary

    1 1/2 teaspoons chopped fresh oregano

    1 1/2 teaspoons garlic powder

    salt and pepper to taste


    1. Preheat the oven to 375 degrees F (190 degrees C).

    2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.

    3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.


    Orange Chicken


    1 cup orange juice

    1 tablespoon soy sauce

    1 (1 ounce) envelope dry onion soup mix

    1/2 teaspoon garlic powder, or to taste

    8 chicken thighs


    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9×13 inch glass baking dish. Pour the orange juice mixture over.

    3. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.


    mepal, all my sibs are a lot older than me. When I was about 8, I started going crazy that everyone was allowed to bake and I wasnt. I insisted that I bake a “real” recipe (not like childrens baking time) and make a real meal. (chicken) I earned myself a job of cake baking for the next few years every friday. I made my first whole shabbos (shopping, cooking, etc) a few years ago when it was just me and my parents home for Shabbos and both of them were sick. (I still offer you some kapusta)

    now for chicken bottoms:

    make a paste of paprika and garlic powder and put chopped onion and garlic on top. bake with potatoes. awesome!



    Wow! cool! At least you have a good headstart for when you get married! I think I’ll come to you for help when I get there…;)


    It drives me crazy when someone married for a month calls her mother and asks her how to make pasta. (whole wheat of course)

    IY”H (for you and me) let me know when and maybe I’ll even supply you with some kapusta. 😉



    lol, actually I think I know how to boil a pot of pasta (NOT ww of course!) just for the record… Either way, not nice to make fun of pp like me! Its not my fault 😉

    btw, dont tell the shadchanim. According to them, I’m this MAJOR balabusta. Ya know, efficient, I can clean, bake, cook yadda yadda yadda…

    oh, and it would be pretty cool to get ‘free kapusta for a year’ as a wedding prez!

    Y.W. Editor



    Any one dish chicken/broccoli ideas? or chicken/spinach?


    for the sake of sir editors blood pressure,

    try duck sauce or honey. simple and great!



    muchcommonsense: try Chicken ala BBQ, It’s very easy really,

    just take Chicken & put in on the BBQ.


    sesame chicken is delicious too! anyone want the recipe?

    chicken stir fry is heaven and gets the family and hubbies to eat lotsa veggies.


    kapusta, reread the OP. 😉


    can we expand this thread to ideas on meat dinners?

    yossi z.

    phew i still have not seen my father’s recipe here (usually works better when you leave the skin on)

    prepare however many potatoes you need (usually 1/2 to a whole one per person)

    and place on bottom of pan

    lay the chicken (parts) ON TOP OF POTATOES

    slightly lift up the skin and pour in wine to taste (not while raw silly!)





    sesame chicken is delicious too! anyone want the recipe?

    chicken stir fry is heaven and gets the family and hubbies to eat lotsa veggies.

    Both, please. I make a stir fry by cutting partially frozen chicken cutlets into strips and then stir frying them in a little bit of oil, after coating them lightly with flour. I add garlic, and a huge back of frozen vegetables which I have steamed first. When it looks like it is ‘right” (just takes a couple of minutes, literally), I sometimes pour in a little toasted sesame oil, cooking sherry (just a little), and some soy sauce. If you like, you can also add traditional chinese vegetables. My family cannot get enough.


    to ames and oomis1105…. sorry for the wait! here goes:

    Sesame chicken: estimated time 45 minutes

    saute a medium onion with 2 cloves of garlic until transparent, then place in a 9 x 13 pan.

    cube 2-3 raw chicken breast into bite size pieces (best to cut while slighty frozen)

    place chicken in eggs and then bread or corn flake crumbs.

    fry the chicken for a few minutes until all sides are golden. ( the inside WILL be raw, don’t worry about that)

    place chicken in the 9×13 pan on top of onions and garlic.

    mix (well) a cup of ketchup, a cup of water, 1/2 cup brown sugar, and 3 tbsp sesame seeds. pour it over the chicken and bake uncovered for a full half hour. remove from oven or cover and keep warm until ready to eat. This goes really well with cantonese rice.

    Chicken stir fry: Estimated time half hour)

    cut chicken breasts into thin long strips and saute in a bit of oil until chicken turns white. it takes 5-7 minutes AT MOST.

    cut thin long slices of carrots, onions, all colored peppers, and snap peas.

    remove chicken from pan.

    saute veggies, first onions, then add carrots, then add peppers, and then add snap peas last.

    place chicken back in pan, turn fire on medium and saute for a few minutes to combine all flavors.

    Then, take 3 tbsps of corn starch diluted thin in water, 2 tbsps of soy sauce, and a tsp of mustard, combine well and pour over the stirfry. mix gently and allow to simmer for 5-10 minutes. turn fire on low, and keep covered until ready to serve.

    this goes great with mashed potatoes and mushroom sauce. (can give recipe for that too)


    Thanks Beeps, still in time before Rosh Chodesh Av.


    Delicious chicken over creamed rice, easier than it sounds! (I use chicken bottoms but the recipe calls for a whole chicken cut in 1/8s, so use whatever you want.)

    *Grease a 9×13 pan

    *Pour in 1-1/4 c. rice

    *Crumble 1 chicken soup cube (or 1 Tbsp. consomme) into 2 c. hot water and pour over rice

    *Place chicken on top of rice

    *In a small pot, melt 4 Tbsp. margarine

    *Add 2 c. milk (I use rice milk, but you can use Mocha Mix, soy milk, whatever)

    *Add 4 Tbsp. flour

    *Cook until thick, then add salt and pepper to taste

    *Pour margarine/milk/flour mixture over chicken

    *Sprinkle with 1/2 envelope (about 2 Tbsp.) onion soup mix

    *Bake at 350 for one hour covered, then uncover and bake another hour

    just me

    This is my neice’s recipe for those big chicken bottoms that are usually cheaper than the others. It is for a slow cooker but I’ve found that any heavy pot and a blech is fine. Put it up like you would a chulent.

    One cup beer

    One cup tomato sauce

    I like to add assorted chopped vegis like onions, celery, carrots, garlik etc

    mix the liquids and the vegis in the pot

    put in the chicken

    put on the slow cooker or blech

    DE-LICIOUS! There is nothing better than coming home from work and smelling dinner ready. Just like a man does! 🙂


    I made this recipe this past Shabbos. 5 Stars!!

    Summer Thyme Chicken


    1/2 cup red wine vinegar

    1/2 cup water

    1 bay leaf, halved

    2 teaspoons onion salt

    2 teaspoons garlic powder

    1 teaspoon salt

    1 teaspoon crushed dried thyme

    1/4 teaspoon ground pepper

    3 lbs chicken parts

    In a small sauce pan, combine all ingredients except chicken.

    Bring to a boil.

    Reduce heat and simmer 2 minute

    Remove from heat and cool.

    Pierce chicken with a fork.

    Place in a tight fitting bowl.

    Add cooled marinade. Save some for basting.

    Turn to coat.

    Cover and refrigerate at least 2 hours. Grill or bake at 350 deg. about 50-55 minute

    Baste often with remaining marinade.


    DE-LICIOUS! There is nothing better than coming home from work and smelling dinner ready. Just like a man does! 🙂

    Your husband smells like cooked chicken?????? 😉


    dredge chicken in flour and sear using oil or margarine in a low pot or pan with high sides. in the pan sautee onions and mushrooms. place chicken in pyrex. in pan with onions and mushrooms add 1 to 1 1/2 cups malaga wine and bring to a quick boil. pour sauce over chicken in pyrex and bake @ 350 til chicken is done.

    just me

    Your husband smells like cooked chicken?????? 😉

    LOL, no Oomis. Most men come home from work and dinner is ready for them. Most women come home and start making dinner. Also, my husband comes home waaaay after I do.


    “LOL, no Oomis. Most men come home from work and dinner is ready for them. Most women come home and start making dinner. “



    My husband cooks about half the time. I guess I’m just extra lucky 🙂


    I love roasting chicken with vegetables lining the pan: squash,peppers, mushrooms, onion, garlic etc.


    How about being thankful that this your tzara.


    I have a chicken related question:

    Many chefs, cooks, etc say that when chicken is left for a few hours in buttermilk and then fried, it comes out crispier. Has anyone found anything that works instead of buttermilk?


    anon for this

    kapusta, I don’t make fried chicken, but have an idea for this: a common substitute for 1 cup of buttermilk is to add one tablespoon of lemon juice or vinegar to a cup of milk, then let sit for 5 minutes before using. Perhaps using soy or rice milk in place of dairy milk would yield similar results.



    anon…that would be a great idea, but from what I’ve been told (and read) the non-dairy creamer works better than soy or rice milk. It seems that it reacts more similarly to milk in this situation. Hatzlacha!



    in disposable pan- cut up an onion and a green pepper.(no sauteing…easy as abc). add small can tomato sauce, and refill that can with water and add that.

    add 1/2 cup brown sugar and lay bottoms into pan side down.

    bake for about 2 hours and enjoy!!!

    easy and really tasteful. I started using this recipe alot!!!


    oomis, Imade the sesame chicken today thank you so much Delicious!


    Shev, I am delighted you liked the sesame chicken, but are you referring to my stir fry which included some sesame oil and toasted sesame seeds, or to someone else’s recipe for sesame chicken? There were two of us who posted recipes with sesame seeds, and I would like for credit to go where it is due, in case you meant the other poster’s recipe.

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