a blog about kosher slaughter, kosher meat & animal welfare
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.
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.