Jewish Nutrition

20 mins prep

This recipe is spiced but not hot.

• 2 tablespoons olive oil
• 1 medium onion
• 1 cinnamon stick or 1 teaspoon cinnamon
• 1/2 teaspoon seasalt
• a few whole cloves
• 1 teaspoon ginger, fresh or dried
• 1 teaspoon tumeric
• 1 tablespoon minced garlic
• 1 chicken, cup into serving pieces

1. In a dutch oven or frying pan, heat oil over medium-low heat and brown onion.
2. Add cloves, salt, tumeric, ginger, and garlic.
3. Add chicken parts and a few pieces of skin (this helps prevent sticking).
4. Raise heat to medium to brown meat.
5. Mix/Turn the chicken parts frequently.
6. Reduce heat to low, cover, cook until tender about 30-45 minutes. If using a frying pan transfer to oven.
7. Check it frequently and mix/turn chicken.
8. There will be a lot of juice.
9. I have found that this can be served immediately, simmered for longer, and tastes great heated up.
10. You can place vegetables in the pot after browning meat and have a meal in one.

You can make 2 chickens and double the spices.

 15 mins prep

• 1 whole chicken
• 1 mall lemon
• 3 cloves garlic, peeled and thinly sliced
• 1 tbsp dried herbs such as herbs de Provance, or a mix of  oregano, rosemary, thyme, basil.
• 2 teaspoons lemon juice
• 2 tablespoons honey (optional)
• salt/pepper

1. Season chicken with herbs, salt and pepper.
2. Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
3. Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin adding honey if desired.
4. Place chicken over lemon and garlic in pan.
5. Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.

Although this only takes 15 minutes preparation time, you will need to think ahead as the key to this succulent chicken is leaving it overnight.

• 1 large roasting chicken
• 2 large onions
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper

1. (Day 1) Blend all spices together and set aside.
2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
6. Roast uncovered in a 250 F oven 5 hours.
7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
8. This recipe is SAFE.
9. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
10. For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
11. Baste with drippings every 30 minutes after the first hour.
12. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.