Chicken Bottom Ideas
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- This topic has 71 replies, 38 voices, and was last updated 3 years, 10 months ago by lowerourtuition11210.
February 12, 2010 10:42 am at 10:42 am #735207shev143Member
oops, you’re right it was beeps recipe. Thank you beeps the sesame chicken was delish!February 13, 2010 8:46 pm at 8:46 pm #735208The Best BubbyParticipant
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!February 14, 2010 1:09 am at 1:09 am #735209YW Moderator-80Member
from the star-k:
Vegetables that Cannot be Checked:
Brussel SproutsFebruary 14, 2010 1:11 am at 1:11 am #735210YW Moderator-80Member
from the CRC:February 14, 2010 4:57 am at 4:57 am #735211mybatMember
80 I never heard about a problem with artichoke hearts, only with the leaves. I usually buy them frozen with a hechsher.February 14, 2010 6:30 am at 6:30 am #735212The Best BubbyParticipant
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.December 10, 2010 5:08 pm at 5:08 pm #735213glutenlessMember
any new and easy ideas? (gluten free only)December 12, 2010 3:50 am at 3:50 am #735214
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.February 2, 2011 11:46 am at 11:46 am #735215
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?February 2, 2011 2:32 pm at 2:32 pm #735216NonsenseMember
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.February 2, 2011 3:04 pm at 3:04 pm #735217
re: vegies — asparagus: my husband has me remove all the feathery, buds at the top because of possible infestation, & too hard to check.
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.February 2, 2011 3:18 pm at 3:18 pm #735218hadassaParticipant
HOW ABOUT CHICKEN POT PIE? YOU CAN GOOGLE FOR RECIPES OR TRY MEISNER’S.February 2, 2011 4:21 pm at 4:21 pm #735219
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. 🙂February 2, 2011 4:36 pm at 4:36 pm #735220
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.February 2, 2011 4:44 pm at 4:44 pm #735221SJSinNYCMember
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.February 2, 2011 4:54 pm at 4:54 pm #735222
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 🙂February 2, 2011 5:17 pm at 5:17 pm #735223
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?
ThanksFebruary 2, 2011 5:22 pm at 5:22 pm #735224
Professional~ didn’t you read my 2 responses posted to you above, & then my post RIGHT ABOVE yours (to smart cookie)? 🙁February 2, 2011 5:27 pm at 5:27 pm #735225
Prof- if you bake it skin side down, the whole chicken gets more of a taste.February 2, 2011 8:58 pm at 8:58 pm #735226
always, thanks for your post, but I still appreciate more suggestions. Not all cooks use same ideas…July 22, 2019 8:25 am at 8:25 am #1762456laughingParticipant
Shwarma, grind and make burgers or sausagesJuly 22, 2019 10:27 am at 10:27 am #1762550lowerourtuition11210Participant
Any logical reason why this dormant thread was bumped?
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