January 21, 2018

Shabbos Chicken Recipe

This recipe was created by my mother-in-law.   It is actually quite simple, with few ingredients and a lot of crispy, juicy deliciousness.  I make this chicken dish every Friday night so in my house, we call it, ‘Shabbos Chicken’.   I had a housekeeper who thought that this was the traditional chicken dish made in every Jewish household on Friday  nights, until she consulted with a friend of hers who helps her family makes schnitzel every Friday night.  This recipe is a much healthier alternative to schnitzel, to say the least.   Because I serve this dish on Friday nights when I have a good chance of actually getting chicken into my kids’ stomachs, I splurge on using all Organic ingredients.  I use organic onions, potatoes, carrots and tomatoes (the only other ingredients in this recipe). I buy the whole organic Empire Kosher chickens from Trader Joe’s because they have them at a very reasonable price and are consistent in their pricing, freshness and quality. But any whole chicken can be used for this recipe.  Using the whole chicken has many advantages, first, its very economical, second, it gives you much more meat and third, the flavors and juices are enhanced when the bones are intact.  So, here’s the Raff Family Shabbos Chicken Recipe.

Shabbos Chicken Recipe


1 whole 3-4 lb Kosher chicken

1 large onion

1 large carrot

1 large tomato

3-4  potatoes, peeled and cut into small chunks

Pereg grilled chicken spice (or your own mixture of paprika, garlic & onion powder)

Gravy powder

Sea Salt & Pepper


Using your Food Processor or a hand grater, grate 1 onion and 1 large carrot.  Place the grated vegetables around the inside edges of a large roasting pan, this is the stainless steel pan I use.  The Food Processor that I use to grate the vegetables with (and use all day long, for baking, cooking, grating and all my dips) is this Braun Multiquick 3.

Next, again using your Food Processor or grater, grate 1 tomato and add 1 teaspoon of brown gravy powder to the tomato mixture (the gravy powder is optional, on Passover I don’t have the powder and it tastes just as good).  Set the tomato mixture aside for later.

Using a kitchen scissor like this one, clean the excess fat and skin off of the chicken.  I  like to use these kitchen shears to snip off the extra skin and fat – the skin that’s not covering meat that falls over and the extra fat all around.  This makes the chicken less fatty and healthier.  I like to cut off the ends (the tush & neck) because they are full of fat and no-one in my house eats them, but you can leave them on if you like them.  After cleaning the chicken, rinse it off all around in cool water, pat dry.

Sprinkle the chicken lightly with sea salt all around on both sides.  I use sea salt because it is not only healthier but I find it brings out a much nicer flavor in everything I make.  I buy my Sea Salt in bulk, on Amazon using my Amazon Prime account for convenience and price since most of the sea salt in Health Food Stores are over-priced.  This is the Kosher brand of Sea Salt I get from Amazon.  Sprinkle the chicken with a dash of black pepper as well.

Next, season the chicken generously with Pereg Mixed Spices for Grilled Chicken spice mix.  This is not a promotional post for Pereg, it happens to just be a great spice mixture for this chicken.  You can make it yourself since its a simple mixture of Paprika, Garlic, Onion and Salt.  Gives a great flavor and color to the chicken.  I cover the entire chicken on both sides with this spice mixture.  (i don’t see this spice on Amazon, I checked, but it can be found in most Kosher grocery stores).

Place clean and spiced chicken into the roasting pan, breast side up, with the grated onion/carrot mixture around it.  You will now bake the chicken at 350 for 2 hours alternating sides and covering it and uncovering it.  Its this alteration of covering, uncovering, turning, uncovering and covering that keeps it crispy on the outside and juicy on the inside.  Here’s how I do it:

  1.  bake in the oven covered for 30 minutes.
  2. uncover the chicken and bake uncovered for another 30 minutes.
  3. after the first hour its half done.  Now, take the roasting pan out of the oven, remove the chicken and add the tomato mixture to the carrot/onions on the bottom of the pan.  Add the cut potatoes to the sides of the pan.  Turn the chicken over and place it back into the roasting pan.  If you started with breast side up, you will now place the breast side down (this keeps the white meat juicy).  Put roasting pan back in the oven uncovered for another 30 – 40 minutes.
  4. finally, cover it again and cook it covered for the remaining 30 minutes.   I usually make it about 3 hours before Shabbos starts and then keep it covered on warm (about 250 degrees) until I’m ready to serve it.  To serve, remove the chicken from the pan, slice off desired pieces (at this point its very tender so slices very easily) and serve with sauce and potatoes on top of the chicken.  It is so delicious.  Enjoy!

One final tip:  I often prepare the chicken in the morning when my kids are in school and leave it ready to go in the refrigerator until about 3 hours before Shabbos at which time I place it in the oven to cook.  I also set my timer so that I know when to take the top off, turn the chicken and put the top back on.

For more Shabbat Recipes, like Challah, visit here.

Here are some of the kitchen tools I use for this recipe


The Best Chicken Dinner – With a Low Price to Match

Barbecue chicken recipeThis is the second of a series of articles that I am writing for Culinary Kosher, a beautiful Kosher cooking website.

The Best Chicken Dinner – With a Low Price To Match

I have the tastiest and easiest recipe for Barbecue Chicken that I am so excited to share with my readers on Culinary Kosher and The Kosher Shop-a-holic.  The best part about this recipe is that it feeds your whole family, generously, for around $7 – $8!

Here’s the big money saving tip.  Use a whole kosher chicken.  Whole chickens are much less expensive than cut up chickens – often $1.00 per pound less than a cut up chicken. A whole 3lb roaster can run between $6.50 to $7.50 and goes a long way.  I’ve found that the Costco frozen Empire chickens tend to be the least expensive roasters around;  although with the loyalty rewards program from one of my local Kosher markets, a whole chicken runs me around the same price as Costco’s.   A whole chicken is also much juicier than a cut-up one and contains a lot more meat per pound when cooked.  By buying a whole chicken instead of a cut-up one, you can save around $3.00 per chicken.

Whole chickens are often intimidating, so people tend to pay the extra cash for the cut-up version.  Here’s a little trick to make whole chickens less threatening.  Use a kitchen searing scissor to clean it – just cut away the extra fat and skin with the kitchen scissor in 1 minute flat.  Then wash the chicken and prepare it whole, with a good recipe like the one below.

Here’s the recipe

Place the whole, cleaned chicken into an aluminum pan.  Pour on store bought barbecue sauce (about half a bottle) and honey (about 2 tablespoons to cover the chicken).   Turn on your barbecue – two back burners on and front burner off.  When its nice and hot (350 – 375 degrees Farenheit) place the chicken in the aluminum pan onto the front of the barbecue.  Close the lid of the barbecue and let it cook for 1.5 – 2.00 hours.  That’s it!

If you’ve used my 7 Steps to Kosher Savings strategy you’ve bought your barbecue sauce on sale for well under $1.00 – so the entire dish costs you about $7.00 and feeds a family of six generously.  I usually serve it with some baked potatoes which can be placed directly on the barbecue while the chicken is cooking.

This will be the juiciest, tastiest, finger-licking chicken you will ever make.  In my house, we eat the bones its so tasty!  And so incredibly easy on the budget and your time!

Let us know in the comments section below how you enjoyed this dish!

Have any great budget-friendly recipes you want to share?  Email them to me or share them in the comments section below.