Fahdreiteh Chicken
About This Recipe
“I originally got this recipe from Dudi Gur who donated it to a community cookbook. Fahdreiteh means mixed-up in Yiddish, but this chicken is anything but. A heavenly and delicious smell will pervade the house which is in equal only to the taste of the chicken itself.”
Ingredients
Directions
Reviews
“Absolutely Delicious!I think I,de like to try the marinade with Pork Chops too.”
“this was really good; chicken was moist.i would use a little let sea salt next time, though, as the sodium of the soy sauce and 3 tsp of sea salt put it over the salty edge.”
“Very good chicken dish! I marinated for 8 hrs. had it for supper the same day. I did cut back on the salt by half. Very moist and tasty.”
“Lots and lots of garlic, which was the best!”
“This is a really great chicken dish.”
“Truly tasty and a snap to put together! We cooked it at 375F for 1 1/2 hours as there were other dishes to cook at same time. Nice color and crispy. Definitely will make again.”
“This chicken is so YUMMY! I was looking for a new chicken recipe for Shabbat and I decided to give this a try. I consider myself a beginner cook, and this was so easy and everyone seemed to love it (they asked for the recipe!).I needed to make enough chicken for 12 people, so I doubled up on the marinade, and it seemed to be the perfect amount for the chicken that I used (about 3 kilos). I did use half the amount of salt mentioned in the recipe and I added a bit more soy sauce – the salt level was perfect. I let the chicken marinate for about 20 hours.The chicken was super-moist, even after reheating it a few times. This is definitely 5 stars!”
“Excellent, easy recipe.Rather than bake in an oven, we used this strictly as a marinade and put the meat on the grill.This is wonderful with chicken or pork chops, and works best when you have a long time to marinade, but you can also use it with good flavor for 2 hours.We highly recommend it.”
“This was really tasty – and lots of garlic – yummm.I let mine marinate for about 20 hours and it turned out wonderful!”
“Just like it says….smells wonderful when it’s cooking!!I used just one dish for the entire meal!I mixed the marinade in a glass lasagna dish, added the chicken, flipped the chicken to get all of the flavors.Covered and refrigerated for 24 hours, then put that same dish from the refrigerator right into the oven at 350 for one hour.Came out great!!”
“We enjoyed this chicken very much.The flavor was wonderful.I only marinated about 8 hours and it was filled with flavor.Thankyou for sharing.”
“Great taste and easy prep!I lovede the crispy skin.I did just as the recipe asked, I didn’t think it was overpowered by the garlic at all!”
“Very quick and easy to prep. I had my doubts about the temperature. 480F seemed way high to cook this at for an hour, but I tripled checked the conversion so I went with it. The chicken came out dry, but the flavors were so nice, we’ll definitely have this again and just cook at a lower temp or for less time. Thanks for sharing.”
“Ok… I loved it but the rest of the family shot it down as being totally totally overpowering c.f. the garlic… they *ADORE* garlic ! so why didn’t they love it as I did???I don’t know. Easy to make, smelled divine, yummy (well at least for me) and a “well, oops on this one” in DH’s words… go figure.I’ll put this one down to extreme personal preferences. Please see my rating system: they wanted to give it 2 stars and I wanted to give it 5, so we compromised with a 3 star rating. I think it’s an excellent recipe… and will make it agin just for Moi !Thanks Mirj !!!”
“Lots of prep work, and time, to make what is essentially my Mother in law’s recipe for POTTED CHICKEN!! Also, use Farenheit measurement! Had I used Celcius, I would have ended up with very well done, dry chicken. Will NOT make this again.Sorry, Mirj.I will try your Scarlet Chicken though. I’m sorry I didn’t make it instead of the Fahdreith Chicken.Jams 18”