Chicken Kishk Recipes

Steps:

• In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
• In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
• In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
• In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
• To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
• In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
• Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
• Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.