Featured Cookbook

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1. Chicken, Corn, and Potato Chowder

2. Chicken Stock

3. Honey Ginger Chicken

4. Warm Vanessa Salad

Book Description

You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.

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Empire Kosher Chicken Cookbook : 225 Easy and Elegant Recipes for Poultry and Great Side Dishes

Authors: ARTHUR BOEHM

Date: March 1999

ISBN: 0517708639

Publisher: Clarkson Potter

Hardcover

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My children adore this tantalizing baked chicken. Marinated in a soy and honey bath, it cooks to a caramelized sweetness that's irresistible. To produce this delicious taste and deep color, make sure to give the chicken the full roasting time; it won't be overcooked, I promise you. Serve this bird with rice and a platter of steamed green vegetables such as snow peas, broccoli, and spinach.

Serves 6 to 8

• One 6-inch piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)

• 12 garlic cloves, minced

• 16 medium scallions, white and green parts, coarsely chopped

• 3/4 cup low-sodium soy sauce

• 3/4 cup honey

• 1/4 teaspoon five-spice powder

• Freshly ground black pepper

• Two 3-pound chickens, trimmed of all visible fat and cut into eighths, or

• 6 pounds chicken parts of your choice

1. Preheat the oven to 350 degrees F.

2. Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, and five-spice powder. Season to taste with the pepper and process to blend.

3. In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes. Serve the chicken hot or cold.

More From This Book:

1. Chicken, Corn, and Potato Chowder

2. Chicken Stock

3. Honey Ginger Chicken

4. Warm Vanessa Salad

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