Thursday, September 7, 2023

Repost: Overnight Chicken

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I'm reposting this due to some recent requests for this recipe! I originally posted this several years ago.

Read on for more - I started doing this because sometimes life gets crazy, and I was finding myself exhausted at the end of a long day, needing to sleep, but also really needing to get some food cooked for Shabbat. I hope you like my "cook while you sleep" post!

This post is long, long overdue!

I've been meaning to post about one of my favorite ways to streamline my Shabbat cooking.

Some of you have heard me say that I'm getting some of the cooking out of the way on Thursday night before I go to sleep by prepping "Overnight Chicken". During really busy times, this is a lifesaver!

I know a lot of people really don't like Crock Pot Chicken, but I really love the convenience of prepping food and letting it cook while I sleep. And the thing I love about overnight chicken the way I do it is its forgiving nature. I can leave it in for 8 hours as planned, or if I need to, take it out after 10 hours! It's better than Crock Pot Chicken.

So here's what I do:

I use a nice big roasting pan. I think it's one of the keys to success with this recipe. The other key to success is the baking paper. Read on and I'll explain the method I use. If you don't have a large roasting pan like this, I recommend setting aside some money to buy one. (You can even find a very affordable one - this one ships to Israeli addresses and currently has a FREE shipping option!)

Place cut up chicken in the pan.
*Season the chicken.
Cover with baking paper.
Cover TIGHTLY with aluminum foil.
Place in oven.
Turn oven on 100 C for 8-10 hours.

After it's cooked for 8-10 hours (and most likely the aroma of your Shabbat chicken is driving everyone in the house crazy), take it out of the oven.

Take a look inside the pan:

(This was 2 chickens, cut up)


When I make overnight chicken, I default to one of two flavor profiles. And I'm completely imprecise about it. I just line up my seasonings on the counter and then one by one I shake some out onto the top of all the chicken. Obviously, this means it can vary a bit in flavor from week to week...

Flavor Profile #1: "Spicy Chicken"

For this flavor profile, I use:

Soy Sauce (I use GF soy sauce with no sugar added)
Granulated or Minced Garlic (lots)
Ground Ginger (not a lot)
Black Pepper (coarsely ground)
Smoked Paprika
Hot Pepper (I prefer the Chipotle version of this so it's smoked and hot - you can find it on iHerb - note that this link is my referral link)

You can leave out the soy sauce if you're soy-free, but if you do, it might be worth sprinkling a bit of salt onto the chicken with the other seasonings.

Flavor Profile #2: "Date Honey Chicken"

For this flavor profile, I use:

Granulated or Minced Garlic (don't skimp)
Ground Ginger (don't skimp)
Black Pepper (coarsely ground)
About 1/4 cup silan (Date Honey - I use the kind that is 100% dates)


I don't add salt to this one.

I'm sure you can use the same method for any other flavor profile you like -- I'd love to hear your favorites!

Hope you like this recipe. Please leave me note if you make it, and I'd be thrilled if you tag me on social media if you post about it. Thanks!

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