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. 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.
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.
Chicken Soup
Cooking times may be longer when making chicken soup with heritage birds
Suggested cooking methods for different classes of heritage poultry
Heritage broilers are not commonly available commercially
Fryers are the most commonly commercially available heritage bird. You can find these kosher on the KOL Foods and Grow and Behold websites
Heritage roasters are uncommon commercially but are available kosher on the KOL Foods and Grow and Behold websites
Stewing fowl are not available commercially.
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. 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.
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.
Chicken Soup
Cooking times may be longer when making chicken soup with heritage birds
Suggested cooking methods for different classes of heritage poultry
- Broilers: Age 7-12 weeks, Usual Size >2lbs
Heritage broilers are not commonly available commercially
- Fryers: Age 12-16 weeks, Usual Size 2-4.25lbs
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
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
Stewing fowl are not available commercially.
