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Calling All Chicken Recipes!


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This Month’s Recipe contest calls for your favorite chicken recipes.

We just closed a very successful kugel contest and were totally amazed at the huge response we had.

This month, in the lead-up to the High Holidays, we thought we would put a call out for your favorite kosher chicken recipes. Please SUBMIT your chicken recipe and then link to it in the comments down below. Enter as many recipes as you would like.  Perhaps it’s your go-to chicken recipe that you cook when inspiration has left the building but you know this will satisfy those hungry tummies. Perhaps it’s the recipe passed down from Grandma Zelda that has withstood the test of time. All chicken dish recipes submitted to this site between now (September 1st) and September 13 2011 will be entered.

After September 13 2011 the JoyofKosher team will pick the top five finalists from the chicken recipes submitted. We will make all five of those dishes and by September 21st 2011 we will choose two recipes to go head-to-head for the top prize. You, our readers, will get to vote on who takes home the prize. Voting will take place from 9 am EST September 21st 2011 until 9 am EST September 28th 2011.

What are the prizes? The overall winner will win an Emile Henry Flame Roasting Dish  and the runner-up will win an Emile Henry Chicken Roaster.

Winners must be over 18 years of age and US residents. Prizes may vary slightly from the ones shown and be of equal or higher value.

Good Luck and Happy Cooking!

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About Hadassah Sabo Milner


HaDassah Sabo Milner is a Welsh Jew who lives in Monsey NY. She is a writer and a blogger and a lifelong foodie. She's married with four sons who provide her with much fodder for her writing projects. HaDassah is also a social media rockstar who can update multiple platforms simultaneously whilst cooking Shabbat dinner for 70. You can find her on Facebook, Twitter Twittr , and read her blog In The Pink .




24 Responses to Calling All Chicken Recipes!

  1. My favorite chicken recipe is Stuffed Chicken, boneless chicken cutlets stuffed with kishke.

  2. My favorite chicken recipe is lemon garlic chicken. Baked in oven for 30 minutes and served with fried rice.

  3. avatar says: devorah

    I am posting my recipe here becasue the submit link doesn’t work.
    Breaded baked chicken:
    1 chicken cut into 1/4′s or 1/8′s
    1 cup of breadcrumbs
    2 egg whites
    1 tbsp light mayonaise
    remove skin from chicken, rinse
    beat egg whites and mayonaise together with fork, place in ziplock bag
    combine breadcrumbs, salt, pepper garlic powder , paprika to taste in ziploc bag
    shake up chicken in egg bag, then remove pieces and place in breadcrumb bag and shake up
    layer pieces of chicken in 9×13 pan and bake at 350 for 1.5 hours covered, then uncover for 1/2 hour until crunchy!

  4. ONE DISH YUM 3-4lb chichen thight. add 2tablespoon olive oil 2-3 tablespoon soy souce 1 tablespoon garlich pouder black pepper skneof one lrmon and the lemon juice ,2 tablespoon of honey half can to1 one can whole cranbery souce ,1 big apple cut thin slices …mix togther … with the cranberry souce….you can add 2-3 swet t pottato cut up in circle …MIX THE SOUCE AND CHICHEN. AND CRANBERY APPE AND SWETT POTATO. BAKE ALL FOR 50 MIN . AT 400 DEG. COVERD .. UNCOVER AND BAKE 10 – UNDER THE BROLER. SERVE WITH BROWN RICE ,,,,,,ENJOY

  5. avatar says: ohyoucook

    I just entered Curried Chicken Salad Canapes — small in size, big on taste! http://www.joyofkosher.com/recipe/curried-chicken-salad-canapes/

  6. Enter me to win!

    Martin Joseph Schumaker
    WIN ME NOW!!!!!!

  7. avatar says: Malkie

    I submitted our favorite sesame honey chicken.

  8. I submitted my own stuffed chicken recipe via the submit link above, but I don’t see how to link it.

    4 boneless, skinless chicken breasts
    1/2 lb. fresh mushrooms
    1/2 lb. fresh spinach, washed and drained
    4 Tbsp. light tasting olive oil
    1/2 cup chopped onion
    2 cloves garlic, crushed
    1/2 tsp. crushed oregano leaves
    pinch of black pepper (or to taste)
    1 tsp. salt (or to taste)
    1/4 cup chicken broth

    Rinse, pat dry and chop mushrooms. Set aside. Cook spinach, covered, only with the water clinging to the leaves until barely wilted. Drain well, squeezing out excess water. Chop (should make about 1/2 cup). Set aside. In a large skillet, heat 2 Tbsp. of the oil until hot. Add onions and mushrooms. Sauté until tender, about 4 minutes. Add garlic, oregano, pepper, salt and spinach. Cook and stir well for 1 minute. Set aside to cool.

    Meanwhile, flatten each chicken breast, place them between 2 sheets of wax paper or plastic wrap and pound them with a mallet until about 1/4 inch thick. Spoon 1/4 of the mushroom/spinach mixture onto the center of each chicken breast. Roll lengthwise. Secure with toothpicks.

    Place rolled chicken breasts into a 9 inch square pan. Combine chicken broth with remaining 2 Tbsp. of oil. Spoon over chicken. Bake uncovered, basting frequently, until chicken is tender, about 15 – 20 minutes. Sprinkle with chopped parsley before serving (optional).

    Note: You can make the mushroom/spinach mixture the night before and refrigerate it. Let it come to room temperature before using. You can also use the spinach filling to stuff chicken bottoms, just lift up the skin and push the spinach mixture inside.

  9. This looks really good, making me hungry!

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