Empire Kosher Chicken Cookbook: 225 Easy and Elegant Poultry Recipes for Every Cook

Empire Kosher Chicken Cookbook: 225 Easy and Elegant Poultry Recipes for Every Cook

by Arthur Boehm
     
 

Rated number one in taste in the New York Times and the Boston Globe, Empire Kosher chicken is what great cooks all across the country know to buy when flavor matters. Now, the authority on poultry presents hundreds of recipes for turning chicken and turkey into entrées to remember, as well as a generous helping of fabulous side dishes.
  
Katja… See more details below

Overview

Rated number one in taste in the New York Times and the Boston Globe, Empire Kosher chicken is what great cooks all across the country know to buy when flavor matters. Now, the authority on poultry presents hundreds of recipes for turning chicken and turkey into entrées to remember, as well as a generous helping of fabulous side dishes.
  
Katja Goldman, chef and recipe developer for Empire, offers recipes that will surprise and entice both accomplished and novice cooks. Naturally, there are peerless recipes for traditional favorites--such as Tante Genia's Chicken Kneidlach Soup and Kasha Varnishkes--but Empire Kosher Chicken Cookbook takes the tenets of kosher cooking and applies them to exciting dishes inspired by cuisines from all over the globe. Ready for something new? Think about Chicken Nori Rolls with Wasabi Sauce, Indonesian Basil Coconut Soup, Duck with Honey Glaze, Tuscan Barbecued Chicken, or Minted Mustard Chicken. And serve them up with Zucchini Potato Latkes, Mashed Potatoes with Leeks and Garlic, Sweet and Savory Stuffing, or a dollop of Fresh Pineapple Salsa.

Because leftover chicken is not just a fact of life, but also a bonus to the home cook, Katja offers dozens of unbelievably tempting dishes that feature leftover poultry--such as Turkey, White Bean, and Escarole Soup and Curried Chicken Cakes--that will have you roasting an extra-large bird just so you can have enough left for use in these recipes.  

Kosher cooking can be sophisticated and diverse, and in Empire Kosher Chicken Cookbook, home cooks will find years of excellent meals.

Whether cooking dinner or lunch, for a quick family meal or a gathering of friends, you can't go wrong with chicken--but how can you keep this perennial favorite new and exciting meal after meal?
  
Expand your poultry repertoire with Empire Kosher Chicken Cookbook's 225 delicious recipes. Relying on contemporary flavors, international influences, and health-conscious alternatives, Empire Kosher Chicken Cookbook updates chicken, turkey, and duck dishes while maintaining kosher dietary laws. Delicious recipes include Grandma Regina's Roast Chicken, Turkey Saté, Grilled Chicken Breasts with Cider Sauce and Sautéed Apples, Duck Ragout with Rigatoni, and side dishes such as Wild Rice, Mushroom, and Cherry Stuffing. Pairing time-honored recipes with innovative new flavors, Empire Kosher Chicken Cookbook is an indispensable addition to any kitchen.

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Editorial Reviews

From the Publisher
"I have enjoyed Katja Goldman's recipes in Empire Kosher's newsletter and so I was delighted to see the new kosher chicken cookbook she and Arthur Boehm have written. The enticing, creative recipes promise plenty of delicious holiday and everyday dinners. I can't wait to cook the Chicken, Corn, and Potato Chowder seasoned with saffron, the Georgian Cinnamon Citrus Chicken, the Chicken Fricassee with Pappardelle and Sun-Dried Tomatoes, and many more."
--Faye Levy, author, the Low-Fat Jewish Cookbook and Faye Levy's International Chicken Cookbook
Library Journal
Fowler (Classical Southern Cooking, LJ 11/1/95) doesn't neglect Southern fried chicken--in fact, he includes a whole chapter on it--but he goes way beyond. He describes fried chicken--whether deep-fried, pan-fried, or stir-fried--as universal, and he's collected recipes from countries as diverse as Israel, Nepal, and Japan to make his point. There are South African Cutlets in Curry Sauce, Golden Coin Chicken from China, Fried Chicken Malabar, and more, as well as a good introduction to "the chicken fryer's kitchen" and a chapter of "go-withs." Recommended for most collections. Many cooks prefer kosher chickens for their flavor, and both the New York Times and the Boston Globe recently rated Empire kosher chickens as the best in the country. With food writer Boehm, Goldman, a recipe developer for Empire and a former caterer, presents dozens of delectable recipes for chicken, turkey, and duck, some simple but many quite elegant. She's drawn on a wide variety of cuisines (the seasonings alone in the glossary range from Middle Eastern alleppo peppers to Thai kaffir lime leaves to Japanese wasabi powder) to come up with a mouthwatering array of dishes. There's even a separate chapter devoted to leftovers. As they say, you can never have too many chicken recipes--recommended for most collections.

Product Details

ISBN-13:
9780517708637
Publisher:
Crown Publishing Group
Publication date:
03/02/1999
Pages:
290
Product dimensions:
7.64(w) x 9.56(h) x 1.01(d)

Read an Excerpt

Chicken, Corn, and Potato Chowder
Makes about 3 quarts, 6 servings

This great recipe is from my cooking friend Levana Kirshenbaum. It celebrates the simple but profound pleasures of corn, potatoes, and leeks. As you may have noticed, leeks--once called the asparagus of the poor, are among my favorite vegetables in the onion family. As a base for this simple, hearty chowder, they add earthy, piquant goodness.
This elegant, easily made dish happily accommodates leftover chicken or corn.

2 tablespoons olive oil
1 medium onion, finely chopped
3 leeks, white parts only, well washed and sliced 1/4 inch thick
2 tablespoons flour
6 cups Chicken Stock (see recipe below), or good instant or low-sodium broth
1/2 cup dry white wine
2 medium potatoes, peeled and cut into 1/4-inch dice
2 cups cooked chicken, cut into
1/2-inch cubes
2 pinches of saffron threads
Salt and freshly ground black pepper
1 cup fresh or frozen corn kernels, defrosted
Pinch of ground nutmeg

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and sauté until translucent, about 4 minutes.
Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about
2 minutes. Do not allow the flour to color.
Slowly add the stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy consistency. If it is too thick, add more stock; if too thin, cook down gently.
Add the wine, potatoes, chicken, and saffron. Season to taste with the salt and pepper. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Add the frozen defrosted or fresh corn, and cook to heat through, 2 to 3 minutes. Thin the soup with stock if it seems too thick.

Chicken Stock
Makes about 6 quarts

A good stock makes a world of difference to your cooking. By good I mean stock that is light but fully flavored, not too sweet, and has a nice amber color. Like this one.

Stock is simple to make. It cooks while you go about your business and freezes perfectly. I use different size containers for freezing this stock--1 cup, 4 cup, and so on--so defrost-ing and cooking with it is really convenient. You can add herbs such as thyme chives, or rosemary to the cooking stock, but use a light hand and keep in mind the dishes the stock will flavor--the seasonings of the stock shouldn't compete with them. By the way, you'll notice that I don't add salt to the stock. That increases its versatility.

10 pounds chicken parts and/or bones, necks, wings, reserved trimmings
4 large onions, unpeeled and quartered
6 large carrots, scrubbed and cut into 2-inch pieces
5 celery stalks with tops
4 leek tops, or 2 whole leeks, well washed and cut into 2-inch lengths
1 bunch Italian parsley
1 tablespoon black peppercorns
1 to 2 sprigs fresh thyme, or 1/2 teaspoon dried
2 bay leaves
2 to 3 garlic cloves (optional)
1 bunch dill (optional)

Rinse the chicken parts under cold run-ning water. Remove excess fat.
Place the chicken parts in a large pot. Add cold water to cover and bring to a boil. Reduce the heat to a simmer and using a skimmer, remove surface scum as it forms.
Simmer for 1 hour. Add the onions, car-rots, celery, leeks, parsley, peppercorns, thyme, bay leaves, garlic, and dill. Simmer, uncovered, until the stock is richly flavored, about 1 hour more. (For an even richer stock, boil it gently until it's reduced by half.)
Allow the stock to cool. Strain the stock and discard the solids. For a very clear stock, first line the strainer with cheesecloth. Chill the stock and, using a large spoon, remove the solidified fat. If using the stock immedi-ately, skim off the fat with a spoon or blot it with paper towels. Use the stock within 2 days or freeze.

Honey Ginger Chicken
Serves 6 to 8

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.

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

Preheat the oven to 350° F.
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.
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.

Warm Vanessa Salad
Serves 6

Vanessa was a wonderful restaurant in Manhattan's Greenwich Village. It was the place where I first experienced warm chicken salad and the excitement of walnut oil. This salad, my version of the Vanessa specialty, combines chicken with walnuts, mushrooms, and fresh tarragon. Served over slightly wilted greens, it's a flavorful dish that makes a great simple meal, and one that can he prepared in minutes.

2/3 cup walnut oil
1 1/2 pounds chicken cutlets, cut lengthwise into 1/2-inch-wide strips
9 cups mixed salad greens, such as Boston, red leaf, romaine, watercress, and/or baby spinach leaves
1 tablespoon finely minced shallots
1 cup thinly sliced fresh mushrooms
3/4 cup walnut halves
1/2 cup minced roasted or pimento
Salt and freshly ground black pepper
1/3 cup sherry wine vinegar
1 teaspoon fresh tarragon leaves, or 1/4 teaspoon dried and crumbled

In a skillet large enough to accommodate the chicken in one layer; heat the oil over medium-high heat. Add the chicken and brown quickly on both sides, about 4 min-utes. Do not allow the chicken to cook through.
Distribute the greens evenly on a large platter. Remove the chicken from the skillet and reserve. To the skillet add the shallots, mushrooms, walnut halves, and roasted pepper. Season to taste with the salt and pepper and saute, stirring, about 1 minute. Add the chicken, saute 1 minute more, and add the vinegar and tarragon. Toss the ingredients together and remove from the heat.
Spoon the chicken mixture over the greens in a circular pattern and serve.

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