Did you know that your child can prepare chicken for the Sabbath dinner? This 4-by-4 Kosher Chicken recipe, from Miriam Zakon's wonderful The Kids Kosher Cookbook: Do-It-Yourself Recipes Your Kids Will Love to Cook, is easy and delicious. Your child will enjoy making it, serving it and eating it!
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup oil
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 medium chicken (about 4 pounds or 2 kilograms)
- EQUIPMENT: small saucepan, wooden spoon, roasting pan with cover
Preparation:
1. Combine soy sauce, oil, honey, and lemon juice in saucepan. Place on stovetop.
2. Turn on stove to medium. Keeping one hand on saucepan handle, stir ingredients with wooden spoon. Simmer about 4 minutes, until everything is combined.
3. Turn off stove.
4. Place chicken in roasting pan. Gripping saucepan handle, carefully pour sauce over chicken.
5. Cover pan and place in oven. Turn over on to 375 degrees Fahrenheit. Bake for 1 1/4 hours (or 1 1/2 hours if you like your chicken well-done). If an adult is around to help you, turn the chicken over after about 40 minutes.
6. Turn off oven. Using oven mitts, remove pan from oven and place on potholder.
SOURCE: The Kids Kosher Cookbook: Do-It-Yourself Recipes That Kids Will Love to Cook, by Miriam Zakon. Recipe reprinted with permission from Targum Press.
2. Turn on stove to medium. Keeping one hand on saucepan handle, stir ingredients with wooden spoon. Simmer about 4 minutes, until everything is combined.
3. Turn off stove.
4. Place chicken in roasting pan. Gripping saucepan handle, carefully pour sauce over chicken.
5. Cover pan and place in oven. Turn over on to 375 degrees Fahrenheit. Bake for 1 1/4 hours (or 1 1/2 hours if you like your chicken well-done). If an adult is around to help you, turn the chicken over after about 40 minutes.
6. Turn off oven. Using oven mitts, remove pan from oven and place on potholder.
SOURCE: The Kids Kosher Cookbook: Do-It-Yourself Recipes That Kids Will Love to Cook, by Miriam Zakon. Recipe reprinted with permission from Targum Press.
