Poulet à la Juive

Name: Poulet à la Juive
Yield: 4 to 6 servings
Ingredients: 1 large onion, peeled and quartered; 2 leeks, halved and rinsed; 2 large carrots, peeled and cut into 1-inch pieces; 1 medium turnip, peeled and cut into 8 pieces; 1 stalk celery, cut into 1-inch pieces; 3 tablespoons vegetable oil; Salt to taste; One 3 1/2-to-4-pound chicken, cut into 8 pieces; 3 large shallots, finely diced; 1 clove garlic, minced; 2 tablespoons flour; Freshly ground pepper to taste; 1 tablespoon chopped parsley

December 9, 2011

This Jewish-style stewed chicken comes from Gastronomie Pratique, a cookbook published in 1907 by Ali-Bab. Born Henri Babinski to Polish Christian immigrants to France, he was by profession a mining engineer, but he loved to cook and travel. Using the pseudonym Ali-Bab, he wrote the book for fun and included a long description of kosher cuisine as well as two Jewish recipes, one for choucroute, and one for poulet à la juive. Basically, he’s making a pot-au-feu, substituting chicken for beef and using fresh rendered chicken fat or veal-kidney suet. Since he finishes the dish off with butter, a no-no in kosher cooking, I have omitted this step. When serving this, I sometimes remove the skin and bones from the chicken for a more refined dish. I pile the chicken over white rice and spoon the gravy on top. Others, who like the meat on the bone, serve it as is. Sometimes called poule au bouillon or poule au pot, it is a comfort dish, and one often served in France for Friday night dinner or for the meal before the fast of Yom Kippur.

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