Breast meat meal is associated with most Jewish holidays, but perhaps more often than any Hanukkah. And for good reason - the Festival of Lights lasts for eight days and is always on a Friday evening meal on Saturday.
Of course, the breast is a cup of low-cost, yet delicious that feeds a crowd and fusion becomes tender when cooked slowly at low temperatures. But is this last part that makes it perfect for a dinner on Saturday when cooking must be completed before sunset. The chest is the perfect place to prepare meals in advance.
Other Hanukkah traditions call for dairy food and, of course, fried foods like potato latke everywhere to celebrate the legend of the small amount of oil that burned for eight days in the Jewish temple miraculous. But there is almost always a meal of meat, too.
Bruce Aidells meat guru remembers her grandmother, who had a house kosher, has always had an onion and carrot in the chest Hanukkah pancakes smothered with crispy potatoes served. He said he always served a roast chicken, too.
Aidells, who is the author of "The Complete Meat Cookbook," says his mother has prepared a hood, too, but the stew in a more traditional way with a pot of chili sauce, onion and many a little onion soup mix more flavor in the sauce.
Kosher Chef Laura Frankel says she has a hunch that this tradition of stewing one breast is the reason that often accompanies the roast chicken dinner.
