The Kosher Heritage Chicken Cooking Guide
Braising
General Advice: I prefer to braise in a graniteware pan or dutch oven with a tight fitting lid. If not available make sure to cover tightly with tin foil. One can also braise a chicken on the stove or in a slow cooker, many recipes call for this. I cook the birds at 225-325°F until meat is tender, 30+ minutes per lb. The higher the temperature, the shorter the cooking time and crispier the skin will be. The lower the temperature, the longer cooking time and more tender the meat.
Braised Heritage Chicken With Lemons and Capers
Moroccan Style Heritage Chicken
Simple Braised Heritage Chicken
Roasting
General Advice: My favorite approach to roasting heritage birds it to brine them overnight and then cook in a tightly covered pan with vegetables inside. If a brine is not possible one may add some liquid to the bottom of the roasting pan during cooking instead. I prefer to do this in a graniteware pan or dutch oven with a tight fitting lid. I roast my birds at 225-325°F until meat is tender, usually 30+ minutes per lb. The higher the temperature, the shorter the cooking time and crispier the skin will be. The lower the temperature, the longer cooking time and more tender the meat.
Herb Roasted Kosher Heritage Chicken
Fried and Grilled
General Advice: Due to the drying nature of these cooking methods both have to be tweaked slightly for heritage. Follow the recipes below to achieve the right results.
Old Fashioned Fried Heritage Chicken
Grilled Heritage Chicken
Chicken Soup
General Advice: Cooking times may be longer when making chicken soup with heritage birds, through no specific heritage recipe is necessary for making soup. The recipe below is for cooking with old stewing fowl, chickens which are over 1 years old (not available in stores). These older birds provide much more flavorful soup than store bought hybrid chickens.
Heritage Chicken Soup
General Advice: I prefer to braise in a graniteware pan or dutch oven with a tight fitting lid. If not available make sure to cover tightly with tin foil. One can also braise a chicken on the stove or in a slow cooker, many recipes call for this. I cook the birds at 225-325°F until meat is tender, 30+ minutes per lb. The higher the temperature, the shorter the cooking time and crispier the skin will be. The lower the temperature, the longer cooking time and more tender the meat.
Braised Heritage Chicken With Lemons and Capers
Moroccan Style Heritage Chicken
Simple Braised Heritage Chicken
Roasting
General Advice: My favorite approach to roasting heritage birds it to brine them overnight and then cook in a tightly covered pan with vegetables inside. If a brine is not possible one may add some liquid to the bottom of the roasting pan during cooking instead. I prefer to do this in a graniteware pan or dutch oven with a tight fitting lid. I roast my birds at 225-325°F until meat is tender, usually 30+ minutes per lb. The higher the temperature, the shorter the cooking time and crispier the skin will be. The lower the temperature, the longer cooking time and more tender the meat.
Herb Roasted Kosher Heritage Chicken
Fried and Grilled
General Advice: Due to the drying nature of these cooking methods both have to be tweaked slightly for heritage. Follow the recipes below to achieve the right results.
Old Fashioned Fried Heritage Chicken
Grilled Heritage Chicken
Chicken Soup
General Advice: Cooking times may be longer when making chicken soup with heritage birds, through no specific heritage recipe is necessary for making soup. The recipe below is for cooking with old stewing fowl, chickens which are over 1 years old (not available in stores). These older birds provide much more flavorful soup than store bought hybrid chickens.
Heritage Chicken Soup
