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!)

THE BASIC METHOD:

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)

*Seasonings:

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)

Turmeric

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!

Deal: Sanitizing Wipes!

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Sanitizing Wipes on your list?

Currently, we're all being told to use cleaners that can kill pathogens, especially on high touch surfaces. Here's a deal for sanitizing wipes - get 10 packages for 59.90 NIS, or 18 packages for 99.90 NIS! Boxit shipping costs 15.90, and delivery to your door is 25 NIS

Click here to go to GROO to buy this deal!

Important Note: I don't know what will happen with Boxit Shipping if there is a full lockdown. I imagine there will be ways to get out packages, but I just don't know for sure what will be. I'm still shopping online, and assuming it will get worked out. Hopefully Boxit will find a way to get our packages to us even if there's a lockdown!

Don't forget to follow my page on Facebook and join my Facebook Deals group or my Whatsapp Deals group! Thanks!

How to make a bunch of cakes in a hurry!

Mine's purple, really!

This is my secret to making multiple cakes for every Shabbat, with very little effort (I usually bring cakes to kiddush). I really don't have time for complicated baking, and erev Shabbat is super crazy - so here's what I do to bake 2-3 cakes every week - and only spend about 10 min. on it (besides baking time)!

Makes TWO 9 x 13 inch baking pans, or 3 round cake pans

Cake Batter:
4 tablespoons flaxseed mixed with 1/2 cup hot water, (allow to cool)
1/2 cup oil
1 tsp vanilla extract
2 cups sugar
4 cups flour (I used whole spelt, you can make it with whole wheat or white wheat, or a mix too)
pinch of salt
1.5 tsp baking soda
1.5 cup water + 1 tsp vinegar 
Toppings (these are my go-to options, you can be as creative with this as you like!): 


1. 
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 cup flour
2 Tablespoons of oil - best if solid like palm shortening or coconut oil

2. chocolate chips, sprinkled on top

3.
Reserve about 1/4 of the cake batter after filling the pans and add 1/3 cup cocoa powder, mix well. Add to a half filled pan and mix very gently - to make marble cake

4. fruit jam of your choice folded into one of the pans

Instructions:

Mix together flaxseed/water mixture, oil, vanilla,  and sugar. Combine flour with salt and baking soda. Slowly add flour mixture to wet ingredients. Mix well to combine (this is best done with a mixer or a whisk). Add water/vinegar mixture slowly while whisking. Whisk till smooth.
 
Pour HALF the batter into each 9 x 13 inch baking pan, or reserve some if making the marble cake option. Top with your choices of toppings.

Voila! You've got (two or) three very easy cakes ready to go into the oven!
 
Bake for about 1 hour at 175 C (check with toothpick to make sure it's done) 

Allow to cool before cutting. 
Enjoy!