Meat
Easy
4 Hours, 30 Minutes
Diets 
When I visited my parents a while ago, my mother indulged me with this chicken for supper. She tasted it at a sheva brochos at Esther K’s house and thought it was melt-in-your-mouth delicious. I concurred. The best part of the chicken is that you prepare it and freeze it raw, then bake it straight from the freezer, removing as many portions as you actually need at that time. When I served it to my family and company, they loved it and couldn’t get over how easy the preparation is. That’s the kuntz of a good recipe — not much work, basic ingredients, yet amazing end results.
8 fresh chicken bottoms or 16 thighs
1/2 cup oil
2 large onions, diced
2 cloves garlic (optional)
1/2 cup water
1/3 cup flour
salt and pepper, to taste
garlic powder
paprika
Heat oil in a large skillet. Add onions and sauté over a medium heat until golden brown.
If using garlic, mince and add five minutes before the end. Remove from heat and transfer to a medium bowl.
Add water and flour to create a stuffing consistency. Adjust quantities if necessary. Add salt and pepper and mix well.
Place a heaping tablespoon of stuffing under the skin of the chicken and place in a large roasting pan (or two).
When finished with all the chicken pieces, sprinkle with garlic powder and paprika or spices of your choice. Cover and place in freezer until ready to bake.
When you bake the chicken, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place frozen chicken, very well covered (I use a double layer of aluminum foil or a layer of Gefen Easy Baking Parchment Paper and a layer of aluminum foil tightly sealed) in the oven and bake for four hours.
How Would You
Rate this recipe?
Please log in to rate
Baking without freezing? How long do you bake it, if you make it fresh (not pre-frozen)? 2 hours?
My go to is to bake for an hour and then test with an oven thermometer. But one and a half hours for sure.
Delicious! Easy! Flavorful!! Another winner from Bryni! So easy to put together, freeze it and bake when you’re ready (I prepared in on Wednesday and am baking it today, Sunday, erev yom tov. Tasty and “fancy” without too much patshka!! Thank you Bryni!
We are so happy to hear that you are enjoying this recipe!