Excellent cold chicken recipe for Shabbat
I like to make a cold lunch for Shabbat in the summer. I discovered this wonderful recipe in this week's Times (New York, not London). I like a cold lunch for many reasons, not least because of the wastefulness of leaving a hotplate on while running the AC.
Cold Boiled Chicken à la Chinois
Perfect for make-ahead cooks who work on Fridays and need to cook on Wednesday or Thursday.
I'd love to see everyone else's favorite recipes for cold, Shabbos-worthy chicken dishes.
I really like this recipe from Paula Deen of all ppl -
It's a staple in our house for shabbos, and i actually made it this past shabbos... most of the time I leave out the snap peas and red pepper,
I wouldn't serve it cold though...room temperature is perfect
I made the linked recipe this week, and found it a little bland. Perhaps it'd be better if I upped the spices, but ultimately, I think poached chicken is probably just doomed to dullness. I'm totally willing to be persuaded otherwise, though!
The other chicken recipe that I made this week was simple 'grilled' chicken (on a Foreman, so they barely deserve the name, but I lack other options as an apartment-dweller) with a sauce made by pureeing equal parts garlic scapes and scallions with a little lime juice. This was dictated by what I had on hand, but it's very flexible - any soft herb would do nicely.
Many grilled recipes work very well; I have several go-tos, including a sesame-soy one and one involving coconut milk, tamarind paste, ginger, hot peppers, and some other stuff I'm probably forgetting at the moment.
Chicken escabeche is designed to be served cold. There are tons of recipes out there, but briefly, cook the chicken, then put it in a vinegary sauce with a ton of vegetables; marinate it for a good while, then serve.
Really? I liked it. I may have reduced the cooking broth by more than half. But the low temp simmer left the thighs very tender, not dry. Simmering may require thighs, not breast. And the jellied broth was wonderfully redolent of anise. I saved the little "stars" of anise and used them to "decorate" the chicken on the serving dish.
I do agree with you about simple grilling, and the garlic scrapes would make a wonderful sauce.
I, too, reduced the cooking broth by half (as instructed by the recipe), and used thighs (as instructed by the recipe.) I didn't serve the broth, as I generally find jellied broths unappealing, but I did serve the chicken covered with slices of lime, minced parsley (we're not cilantro-eaters around here), and sliced jalapeno. The lime and jalapeno slices saved it from utter blandness, but I didn't find that the meat tasted much of the seasonings in the broth.