Chicken Recipes of the Jews: Pot-Roasted Chicken, Roasted Pullet

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Jewish style chicken recipes: pot-roasted chicken, roasted pullet, fried chicken with hot cranberry sauce and chicken a la King.

"Chicken recipes are staple with all Jewish families. The classic Friday night meal of Jewish families throughout the world consists of chicken soup, followed by boiled or roast chicken. The following are delicious but simple ways to prepare chicken in the Jewish tradition."

Pot-Roasted Chicken


4-pound chicken

1 cup minced onions

4 tablespoons chicken fat

2 teaspoons salt

¼ teaspoon pepper

1 teaspoon paprika

¼ teaspoon garlic powder

2 teaspoons flour

2 cups boiling water


Have the chicken disjointed. Brown the onions and chicken in the fat. Sprinkle with the salt, pepper, paprika, garlic powder and flour. Stir in the water. Cover and cook over low heat 2 hours or until the chicken is tender. Serves 4-6.

Roasted Pullet


2 cups mashed potatoes

2 tablespoons melted chicken fat

½ cup browned minced onions

3 teaspoons salt

½ teaspoon pepper

5-pound pullet

½ teaspoon ginger

½ cup boiling water


Mix together the potatoes, fat, onions, 1 teaspoon salt and ¼ teaspoon pepper. Stuff the pullet and sew the opening or fasten with skewers. Season with the remaining salt, pepper and ginger. Place in a roasting pan.

Roast in a 425 degrees Fahrenheit oven for 45 minutes, turning the pullet to brown on all sides. Add the water, reduce the heat to 350 degrees and roast 1½ hours longer, or until pullet is tender. Baste occasionally. Serves 6.

Fried Chicken with Hot Cranberry Sauce


2 1½-pound broilers

2½ teaspoons salt

¼ teaspoon pepper

1½ cups sifted flour

1½ teaspoons baking powder

1 egg

½ cup water

Fat for deep frying

1 cup canned whole cranberries

½ cup applesauce


Have the broilers cut up. Season with 2 teaspoons salt, pepper, and sprinkle with 3 tablespoons flour.

Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.

Heat the fat to 370 degree Fahrenheit and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350 degrees oven for 30 minutes, removing the cover for the last 10 minutes.

Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6-8.

Chicken a la King


4 tablespoons chicken fat

1 cup sliced mushrooms

4 tablespoons flour

½ teaspoon salt

1/8 teaspoon pepper

1¾ cups chicken stock

2 cups diced cooked chicken

1 pimento, chopped

2 tablespoons sherry


Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat for 5 minutes. Add the chicken, pimento and sherry. Heat and serve on toast or in patty shells. Serves 4.


           The Art of Jewish Cooking. Jenny Grossinger, © 1958 by Random House, Inc., USA