Jewish Biblical Chicken

A good old fashion roast chicken is a staple to many a Jewish meal, particularly across Eastern Europe.  This is my take on Biblical Chicken, combining several elements to traditional Jewish recipes and a few of my own personal touches.

Biblical Chicken

Biblical Chicken

Ingredients (serves 4)

1 whole chicken

1 lemon sliced

4 white onions each cut into quarters

1 bulb garlic, broken into cloves and the outer paper removed

20 white peppercorns

Bunch of lemon thyme and thyme and parsley

Bay leaf

1/2 bottle dry white wine

75g unsalted butter

350 ml chicken stock

1/2 beef stock cube

1 tsp cornflour if sauce needs thickening

Roast potatoes, curly kale, carrots & long-stemmed broccoli to serve


Put bay leaf, wine, lemon, garlic, onion, white peppercorns, parsley in bottom of roasting tin


Put bunch of lemon thyme and thyme into cavity of chicken, place on roasting rack in tin

Spread butter across chicken skin


Cover and cook for 1 1/2 hours

(Remove foil cover after 1 hour & baste occasionally to prevent drying out)

Remove chicken and rack and keep warm

Sieve sauce

Heat sauce on hob, add chicken stock

Sprinkle in beef stock cube


Stir continuously and heat until thickened

Add cornflour dissolved in small amount of cold water if necessary

Serve with selection of potatoes, vegetables and delicious sauce ready for your guests to pour

Biblical Chicken

Biblical Chicken

About Charlotte J

Graduate, journalist, blogger and follower of all things media.