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Need easy baked chicken recipe

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Nyleve Apr 17, 2005 04:38 PM

Ok - first let's just clarify something right off the bat. This recipe is not for me. I got a call yesterday from a cousin who is making a Passover dinner for 30 people. She has ordered 6 chickens - quartered and skinned - and asked me for suggestions as to what to do with them. She refuses to brown the pieces beforehand, will not cook anything on top of the stove, and since there's no skin, well, there's no skin. Any ideas? Should be baked or roasted, and turn out wonderfully moist and flavourful. I was thinking of 40 garlic chicken (I guess this would be 240 garlic chicken) but I've never done it without browning first, and not without the skin. Help! I promised to send her some ideas.

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    N Tocus RE: Nyleve Apr 17, 2005 05:53 PM

    In large baking dishes put a generous amount of soy sauce and garlic powder (NOT GARLIC SALT as soy sauce is salty). Lay chicken pieces upside down in this. Bake in 350* oven. When half-done, remove from oven. Turn each piece over. Spoon canned crushed pineapple over the chicken. Sprinkle on more soy sauce and garlic powder. Finish baking. Chicken will be brown from soy sauce and pineapple will keep unskinned chicken moist. Easy. Tasty. Good served with rice or sweet potatoes.

    1. k
      kc girl RE: Nyleve Apr 17, 2005 06:56 PM

      Here's some.

      Chicken With Tamarind Pomegranate Sauce
      http://www.recipezaar.com/99764
      OR
      Broiled Chicken With Fig Sauce
      http://www.recipezaar.com/108155
      OR
      Citrus and Cumin Roasted Chicken
      http://www.recipezaar.com/116608
      OR
      Passover Cajun Spiced Chicken
      http://www.recipezaar.com/103122
      OR
      Fabulous Honey & Mustard Chicken
      http://www.recipezaar.com/115105
      OR
      Apricot Chicken With Almonds
      http://www.recipezaar.com/108406

      Just tell her that she will get best results if she has a roaster with a proper lid (Dutch Oven or lidded roaster). It will be more moist.

      Covering a roasting pan with tin foil just doesn't give the same moistness.

      And, lidded clay ovens are even good for a moist product.

      1. j
        Joy RE: Nyleve Apr 17, 2005 08:40 PM

        You're not supposed to use soy products on Passover, although the original poster didn't mention the extent to which they're following the rules.

        Skinless, non-browned chicken is going to be pretty dull no matter what you do. Can you at least get her to brown the chicken in the broiler first? Or grill it on the BBQ instead of baking it? Or order SOME of the chickens with skin?

        9 Replies
        1. re: Joy
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          Nyleve RE: Joy Apr 17, 2005 09:01 PM

          Yeah - thanks but you're right about the soy. No soy! No skin! No browning! No nothing! I'm trying not to be too judgemental but something tells me this is just not going to be the Best Chicken Ever, no matter what.

          Tried to convince her to brown the chicken. She flatly said "I'm not browning 6 chickens." I said, cheerfully, "YOu can do it in batches!" She said "I'm not browning 6 chickens." There was no point going any further, her mind was clearly made up.

          Sigh.

          1. re: Nyleve
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            Marion Morgenthal RE: Nyleve Apr 17, 2005 10:07 PM

            There's an old standby that mixes apricot jam, salad dressing (italian, russian or french...doesn't seem to make much difference) and onion soup mix (powder). All the ingredients are "legal" for Passover, and the proportions are not that critical (you can Google the ingredients for any number of recipes). It's hardly gourmet, but is rather moist, and if she cooks the chicken pieces upside down for most of the time, then just turns them to brown, it should probably do the trick.

            1. re: Marion Morgenthal
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              LadyLuck RE: Marion Morgenthal Apr 17, 2005 10:28 PM

              I was going to make the same suggestion. I find russian dressing works best. Make sure there is plenty of sauce in proportion to chicken.

              1. re: LadyLuck
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                Nyleve RE: LadyLuck Apr 18, 2005 11:20 AM

                That is SO funny. My cousin told me that the Russian dressing/apricot jam chicken is her usual recipe but she really wanted to make something else, since it's a special occasion. She also told me the last time she made a different "recipe" her husband said it was "Ok". Which basically means "Not ok". He was being nice. In a passive agressive sort of way.

                1. re: Nyleve
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                  Keri T. RE: Nyleve Apr 18, 2005 12:01 PM

                  Make sure the jam doesn't have corn syrup, that is not "legal" for passover in most homes.

                  1. re: Keri T.
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                    twinmommy RE: Keri T. Apr 18, 2005 01:19 PM

                    It's not kosher for passover, but I don't know if it's true that most homes follow that rule. I'm making a meatball dish that uses ketchup, and a salad dressing w/ vinegar, and was told by older family members that they would not find that objectionable even if I didn't use the special kfp condiments that you can find in some stores.

                    1. re: twinmommy
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                      p.j. RE: twinmommy Apr 19, 2005 04:26 PM

                      This is funny, too.
                      My kids and husband, and I will even admit, me, like the Hunt's (?) kosher for Passover ketchup better than Heinz 57. There is some ingredient in there that makes the KfP ketchup a little zingier.
                      Some years, we even buy an extra bottle!

            2. re: Nyleve
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              Joy RE: Nyleve Apr 18, 2005 09:38 PM

              Pardon me for my negative attitude, but your cousin sounds like a pain in the tucchus. Are you sure she's your relative, and not mine?

              1. re: Joy
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                Nyleve RE: Joy Apr 19, 2005 09:16 AM

                Truth is she might very well be your relative! She's actually MARRIED to my cousin so, technically, she's not my cousin at all. Her name is Joyce - does she belong to you?

          2. k
            Karl S. RE: Nyleve Apr 17, 2005 10:21 PM

            How about poaching instead of baking? Much better for that kind of chicken. So long as its poached insteaad of boiled, it will be moist, and you add vegetables and boxes of stock (if there are kosher for passover versions) and maybe some spices to boost flavor. At least they are on the bone and not boneless.

            1 Reply
            1. re: Karl S.
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              Zoe RE: Karl S. Apr 18, 2005 11:56 AM

              Russ Parsons of the LA Times put out a great poached chicken receipe a while back but there is also a book on poaching - completely different but delicious flavor.

            2. j
              jill RE: Nyleve Apr 18, 2005 02:29 AM

              Six chickens will only feed 30 munchkins. I don't know anything about Passover, are you supposed to eat just enough to stay alive or something? A quarter chicken is considered about minimum per person, and that's pushing it.

              2 Replies
              1. re: jill
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                kate RE: jill Apr 18, 2005 10:28 AM

                Jill makes a good point; one chicken (assuming they it doesn't have four legs like that scary mocked-up turkey that a chowhound linked pre-Thanksgiving) won't feed more than four.

                In response to the 'eating just enough to stay alive' query, I can say an emphatic no. Jewish festivals can be summarized like this: they tried to decimate/uproot/kill us, we survived, let's eat!

                So if this chicken is just one of three meat dishes (my mum usually goes for four!), then no one will starve. If chicken is the only meat dish, your sister's going to need to do some recalculating - buy more chickens, uninvite Aunt Sarah, or pray that Elijah doesn't come this Pesach.

                1. re: kate
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                  Nyleve RE: kate Apr 18, 2005 11:16 AM

                  Guaranteed that the chicken is only one of any number of multiple main dishes. I have never personally been to any Jewish holiday meal (or non-holiday, for that matter) where there wasn't at least enough food prepared to create two days worth of leftovers. The hostess is preparing the aforementioned skinless, non-browned chicken. I'm positive her mother and mother-in-law will be making the other two mains.

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                Nyleve RE: Nyleve Apr 18, 2005 11:22 AM

                Thanks for all the suggestions. I have e-mailed her a few recipes, including my favourite 40 Garlic Chicken (even though I don't know how it will turn out if you don't brown the chicken first, which I always do) and a Curry-glazed Chicken which is very easy and everyone loves it. Except that I just realized that it contains mustard which some people don't use on Passover so....well...I tried.

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                  Nyleve RE: Nyleve Apr 18, 2005 11:23 AM

                  Thanks for all the suggestions. I have e-mailed her a few recipes, including my favourite 40 Garlic Chicken (even though I don't know how it will turn out if you don't brown the chicken first, which I always do) and a Curry-glazed Chicken which is very easy and everyone loves it. Except that I just realized that it contains mustard which some people don't use on Passover so....well...I tried.

                  1. j
                    JRL RE: Nyleve Apr 18, 2005 01:23 PM

                    Along the same non-gourmet line as the apricot/russian dressing recipe, easy and skinless. I think Gold's makes KP duck sauce:

                    GARLIC CHICKEN

                    Yield: 6 servings
                    • 3 onions, sliced
                    • 3 1/2 lbs chicken, cut up
                    • 15 cloves of garlic, peeled
                    • pepper, paprika and basil to taste
                    • 11 oz. can Passover tomato and mushroom sauce (or 1- 1/4 cups tomato sauce)
                    • 1/2 cup Szechuan-style duck sauce
                    Preheat oven to 350 degrees F. Spray a large roasting pan with non stick cooking spray. Place onions in bottom of the pan. Remove skin and excess fat from the chicken. Place chicken in roasting pan. Crush 3 of the cloves of garlic and rub them over the chicken. Season with pepper, paprika and basil. Pour tomato sauce and duck sauce over chicken. Cover tightly with foil.Bake chicken at 350 degrees F covered for 1- 1/2 hours. Uncover and bake 1/2 hour longer, basting occasionly with pan juices.

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