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Recipe by Sarah Faygie Berkowitz

Rebbetzin Machlis’s Sweet Chicken (Big Batch)

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Rebbetzin Machlis's Sweet Chicken (Big Batch)
Meat Meat
Easy Easy
100 Servings
Allergens

Contains

- Soy
2 Hours, 20 Minutes
Diets
- Gluten Free

Ingredients

Chicken

  • 25 chickens, quartered (without necks and wings)

  • 100 ounces (2.83 kilograms) ketchup (usually 4–5 bottles, unless you get an extra-large size)

  • 5 pounds (2.25 kilograms) brown sugar

  • 2 large handfuls Pereg Garlic Powder

Directions

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

Mix all sauce ingredients together and pour over chicken. The main thing is to daven that the chicken should be delicious and cook a perfect amount and be very soft, not underbaked, not overbaked, and not burned, and that everyone who eats it should taste the taste of the mahn that came down from Heaven.

3.

Pour the sauce over the chicken. You can add sliced onions on top of the chicken before you add the sauce. Cover the pan and bake for about two hours.

Notes:

If you’re making the chicken in a deep pan and layering the pieces, make sure to put sauce between each layer of chicken.

Recipe tags

big batch chicken easy prep Rebbetzin Henny Machlis sweet chicken
Rebbetzin Machlis's Sweet Chicken (Big Batch)

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