When we bring Shabbat home, we first prepare our homes and hearts. We create an atmosphere of symbolically returning to the Father’s table, leaving a legacy of faith and family for our children. Another joyous part of preparing is cooking! Here are some of our favorite Shabbat recipes.
Shabbat Recipes | Roasted Chicken
There are 2 ways you can prepare a roasted chicken:
- Brine it in water and spices
- Marinate in salt and buttermilk for 24 hours
Here’s What You Will Need:
- 3 to 4-pound whole chicken
- Gallon plastic bag that seals
- Rimmed plate or cookie sheet
- Dry seasoning mix (your favorite, or see ours below)
Prepping the Chicken:
- Take a whole chicken (after removing the neck and giblets)
- Cover generously with kosher salt
- Allow to sit at room temperature for 30 minutes
- Stir 2 tablespoons of kosher salt into 2 cups of buttermilk
- Place the chicken into a gallon-sized, resealable plastic bag
- Pour buttermilk over chicken in the bag and seal the bag
- Rub the buttermilk all around the chicken and place it in the refrigerator on a rimmed plate or cookie sheet, in case of a leak (for at least 24 hours)
Tip: I recommend using Diamond Crystal® Kosher Salt. Did you know that there is a difference between Diamond Crystal® Kosher Salt and Morton® Salt? Diamond Crystal® is less salty so it is a bit more forgiving.
Tip: Turn the chicken every so often while it sits in the refrigerator. For the last 1 to 2 hours, remove it from the refrigerator (keeping it in the bag), and allow the chicken to sit on the counter at room temperature. Allowing it to come to room temperature helps it cook more evenly.
After the resting period, follow up with preferred seasoning and roast according to your favorite recipe. Simply scrape off as much of the buttermilk as you can and season accordingly.
Our Favorite Dry Seasoning Mix:
- 2 teaspoons sea salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon red pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat your oven to 425 degrees with the oven rack in the center position
- Place seasoned and trussed chicken (with butter pats placed under the skin) in a roasting pan or 10-inch cast-iron skillet
- Roast at 425 degrees for 20 minutes and then reduce heat to 400 for 30 to 40 minutes (depending on the size of the chicken and your oven)
- Allow chicken to rest 10 minutes before carving
After roasting, the juices should run clear and the internal temperature of the chicken needs to reach 165 degrees. We rely heavily on a digital thermometer when it comes to any kind of roasting or grilling.
Tip: You don’t have to truss the chicken but cooking the chicken with wingtips tucked under and legs tightly tied gives you a more even cooking experience.
Shabbat Recipes | Mashed Potatoes
I love mashed potatoes—the creamier the better! Our family loves creamy, rich potatoes. Our go-to recipe is inspired by The Pioneer Woman.
Here’s What You Will Need
- 5 pounds russet or Yukon gold potatoes (russet is our preferred texture)
- 1 ½ sticks (12 tablespoons) butter (We prefer Irish butter such as Kerrygold®.)
- 1— 8-ounce package cream cheese, softened
- ½ to ¾ cup half-and-half (or substitute with milk and heavy whipping cream)
- 1 teaspoon seasoned salt, such as Lawry's® Seasoned Salt
- ½ to 1 teaspoon freshly ground black pepper
- Sea salt to taste
Mashed Potatoes Instructions
- Bring a large pot of salted water to a simmer
- Peel potatoes while you wait on the water to simmer
- Cut the potatoes into large pieces that are approximately similar in size
- Once the salted water is simmering, add the potatoes and bring to a boil
- Cook for 30 to 35 minutes
- Turn off the stove add 1 ½ sticks of butter, the 8-ounce package of cream cheese, and about ½ cup of half-and-half
- Mash, mash, mash!
- Add about ½ teaspoon of Lawry's® Seasoned Salt and a ½ teaspoon of black pepper
- Stir well and serve immediately OR place in a medium-sized baking dish
- (Optional) Throw a few additional pats of butter on the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Tip: I have found it works best to simmer first and then add salt. Depending on the size of your pot probably 1½ to 3 tablespoons of kosher salt.
Tip: To tell if the potatoes are done, poke with a fork. It should easily slide into the potatoes with no resistance, but the potatoes should not fall completely apart.
Serve your potatoes hot. Try these tricks from The Pioneer Woman:
- Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot, and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
I have also found the potatoes will usually hold their heat for 20 minutes or so if needed on the stovetop.
Make-ahead notes: When making this dish a day or two in advance…
- Take it out of the fridge about 2 to 3 hours before serving time.
- Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
- If making earlier in the day, you can take the potatoes directly from the stove and place them in a slow cooker for a few hours on the warm setting.
Tip: Don’t leave the mashed potatoes for more than 4 or 5 hours in the slow cooker, as the potatoes start to break down, messing with the consistency and taste. We always use the slow cooker option during the holidays because it saves oven space and the potatoes are nice and hot!
Shabbat Recipes | Roasted Asparagus
We have roasted vegetables multiple times a week because they taste great. They are quick, healthy, and prep and clean-up is a breeze! Roasted asparagus is one of our main go-to Shabbat recipes.
Here’s What You Will Need
- 1 bunch asparagus
- Extra virgin olive oil
Roasted Asparagus Instructions
- Preheat your oven to 425 degrees with the oven rack in the center
- Snap off the bottom ends of the asparagus
- Wash and dry asparagus
- Line baking sheet with parchment paper
- Place asparagus in a large bowl or sealed bag and toss one bunch with 2 to 3 tablespoons extra virgin olive oil and about a teaspoon of salt
- Lay the asparagus on a baking sheet with a little room around each stalk so it roasts and does not steam
- Lightly sprinkle with black pepper
- Roast for 12 to 15 minutes or until just tender (If you leave them too long, they may turn darker than you would like but will still taste good!)
Want to mix it up? You can always add a splash of lemon. Or add parmesan or garlic into the mix. These are all good options.
At the end of the day, it doesn’t really matter what Shabbat recipes you make or how you make them. What matters is creating the time and space for Shabbat. Making something a little special and unique that says this time is special and set apart. This is Shabbat. This is family. This is relationship.
Shabbat shalom, friends!
Get a free download of our favorite Shabbat recipes HERE.