The Kosher Omnivore's Quest
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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
  • Simply Braised Heritage Chicken 

Roasting
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
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
Cooking times may be longer when making chicken soup with heritage birds
  • Heritage Chicken Soup 



Suggested cooking methods for different classes of heritage poultry
  • ​Broilers: Age 7-12 weeks, Usual Size >2lbs
Best for grilling and frying - also suitable for roasting, braising, and stewing
Heritage broilers are not commonly available commercially

  • Fryers:  Age 12-16 weeks, Usual Size 2-4.25lbs
Best for frying, roasting, and braising - also good for stewing and grilling
Fryers are the most commonly commercially available heritage bird. You can find these kosher on the KOL Foods and Grow and Behold websites
  • Roasters: Age 16-36 weeks, Usual Size 4.5-8lbs
Best for roasting, braising, and stewing - suitable for frying but - not recommended for bbq
Heritage roasters are uncommon commercially but are available kosher on the KOL Foods and Grow and Behold websites

  • Stewing Fowl: Age 1-10 years, Usual size is 5+lbs
Best for stewing and braising - Cooking time is 4-10 hours depending on age and size - NOT suitable for any other cooking methods.
Stewing fowl are not available commercially.



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