a blog about kosher slaughter, kosher meat & animal welfare
Simple Braised Heritage Chicken
I prefer to braise in a graniteware pan or dutch oven with a tight fitting lid. One can also braise a chicken on the stove or in a slow cooker, many recipes call for this. I like to 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.
Ingredients: 1 heritage chicken 3 cloves of Garlic, whole peeled ½ onion, whole with skin on ½ lemon, cut in half 1-2 cups chicken broth, vegi stock, or water Pinch of salt Cracked black peppercorn Preheat oven to 300° F. Quarter chicken and place in roasting pan with garlic, lemon, onion and stock. Add enough liquid to fill ~3/4 inch of roasting pan and finish with cracked pepper. Cover pan tightly and cook until meat is tender, usually 30+ minutes per lb. If pan dries out add liquid as needed. If the skin is not crisp enough after the meat is cooked finish by broiling the uncovered meat for 3-5 minutes. If sauce is not thick enough return sauce to oven or thicken on stove top.