Everyone loves the combination of chicken and kishke and this recipe is no exception. Enjoy the taste and beautiful presentation of this wonderfully moist and flavorful chicken roll.
Combine all ingredients for chicken mixture in a large bowl; mix well. In a separate bowl, combine kishke ingredients and mix well. Remove one cup of mixture to use as kishke for another time. (Pour into a plastic cup, freeze, and pop right out to wrap in foil as a ready kishke roll for your cholent!)
Place both bowls in freezer for 15 minutes or until mixtures are both very firm.
Line a 9x13-inch (23x33-cm) pan with heavy-duty aluminum foil; grease lightly with oil. Spread chicken mixture evenly over bottom of pan. Place kishke mixture down the center of the chicken mixture. Pull both sides of the foil up and over the kishke mixture, covering the kishke and forming a round log. (The log will have a kishke filling.) Bake at 350?F (180°C) for 1 hour. Remove from oven and open foil to allow excess moisture to evaporate. Slice and serve warm or cold.
This chicken kishke roll can handle a red wine with a medium body that also has good acidity. The Capcanes Peraj Petita is aged in stainless steel tanks to preserve its fresh acidity, but it also has about 30 percent of the bigger Peraj Ha’abib blended in to give it a richer mouth feel and bigger body, a perfect combination for this dish.
Recipes by Faigy Grossman and Chavi Feldman.
Food styling by Anya Madding.
Photography by Dan Engongoro.
This recipe originally appeared in Mishpacha Magazine.
