Cooking Kosher: French Onion Chicken

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HOWARD WASSERMAN, ADVENTURES IN KOSHER COOKING

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.


French Onion Chicken

Recipe is for two chickens.

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  • 2 tablespoons olive oil
  • 1 1/2 pounds yellow onions, vertically sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1/4 cup dry white wine
  • 1/4 cup olive oil
  • 1 teaspoon black pepper
  • 2 (3-lb.) whole chickens, spatchcocked (butterflied)

 

  1. Preheat oven to 450°F.
  2. Heat oil in a large skillet over medium.
  3. Add onions, 1 tablespoon thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes.
  4. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.
  5. Combine EVOO, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl.
  6. Loosen skin on chickens; spread oil mixture under skin. Place chickens, skin sides up, on onion mixture.
  7. Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, about 35 minutes.
  8. Let stand 10 minutes. Remove and discard skin; slice meat.
  9. Using a slotted spoon, reserve 1/2 cup onion mixture.
  10. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers in refrigerator up to 5 days.
  11. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.