Every year for the Pesach (Passover) seder, my mother-in-law a’H would prepare her famous Gedemfte Chicken. We all could barely pronounce its name, but we would all so look forward to this delicacy. There was nothing fussy about it. It was simple, it was delicious and it was falling-off-the-bone succulent.
During the year, the kids would ask me to make it for them and I would refuse, saying that it was Bubby’s Pesach secret. The truth is…that it is a very simple recipe, so similar to the roasted chicken that I prepare almost every Friday night. The only true difference is that it is prepared in a crockpot and stewed until the chicken is so soft.
I wanted it to remain Bubby’s famous dish. Even though my mother-in-law a’H is no longer with us, it has remained and will forever remain as Bubby’s Gedemfte Chicken recipe, prepared exclusively for our seder.
1 chicken, whole or cut into parts
barbecue sauce or duck sauce (optional)
carrots, sliced into 1″ sections
potatoes, diced large
zucchini, cut into large sections
celery, sliced into 1″ sections
onions, whole or cut into wedges
garlic, fresh or granulated
onion, minced or granulated (optional)
cajon seasoning (optional)
ginger, fresh or powdered (optional)
LIQUID OPTIONS (any combination)
Clean and wash chicken. Place an assortment of vegetables in crock pot and cover with chicken. Add 2-3 inches of liquid to crockpot. Drizzle with sauce. Sprinkle with seasonings.
Cook 5-6 hours or overnight on high, until the chicken is soft and falling off the bone. To brighten up the chicken, serve with fresh herbs.
Stuff the chicken with your favorite stuffing, placing the stuffing under the skin, before cooking.
Use boneless chicken breasts instead of or in addition to chicken parts. Cut into pieces that are 2-3 inches wide, roll with optional stuffing and gently place in the crockpot.
Recipe credits to my dear mother-in-law, Devorah bas Yitzchak Ahron a’H.