Welcome to Day 3 of my Purim Giveaway Week! Are you enjoying all the giveaways? Did you catch Giveaway #1 to KosherWine.com and Giveaway #2 for Shalom Sesame DVDs?
Today’s giveaway is one that I am most excited about. Just a few weeks ago, I was introduced to a truly wonderful company. It’s small, it’s ethical, and it’s local – at least it is for my many NY / NJ readers (sadly it’s not local for me, waaaaay out here in Kansas).
The company is called Grow & Behold and it is run by Naftali & Anna Hanau. They sell kosher (O-U), pastured meats, with deliveries (yes, deliveries – as in to your house or shul!) in the New York area, plus Philadelphia and South Jersey. They have even recently implemented a three-day ground service so those of us in the… ehem… hinterland can enjoy slightly more affordable shipping on the highest quality meat.
Okay, but enough about the delivery options. What I really REALLY want to tell you guys about is this AMAZING pastured, kosher meat. (Although Grow & Behold chickens are not certified organic, they are free from hormones and antibiotics.)
Naftali was very kind to send my family an amazingly generous package of chicken. Now you guys know that we tend to save our meat-eating for Shabbat, but when our Grow & Behold box arrived, we knew we couldn’t wait that long! So, we defrosted our chicken in eights and fired up the grill.
Oh, my, YUM.
My husband and I kept saying to each other things like:
“Is it just me? Or is this chicken… actually… sweet?”
“Yeah, I totally know what you mean. It IS sweet.”
“Yes! And it’s definitely more… tender, dontcha think?”
Apparently not spending their lives cooped up in cages the sizes of shoe boxes does something good to these birds. It makes ’em sweet. And tender. (Poor things.)
I will tell you, since you all know I’m a frugal-minded gal, that this chicken IS more expensive than the already expensive, non-pastured chicken you’re probably used to. And if you live out in the boonies, shipping is going to get spendy.
But if “ethical eating” is one of your non-negotiables, then I really think you will be delighted with Grow & Behold. And as I’ve often said, Kosher on a Budget isn’t about saving money on everything. It’s about saving money on some things, so you can afford the rest of the things.
Would you like to win a $30 gift certificate to Grow & Behold* to taste this yumminess for yourself?! (Trust me, you would!)
You have three different ways to enter to win. Be sure to leave separate comments for each answer to increase your chances.
(1) Leave a comment on this post telling me your favorite way to prepare chicken.
(2) “Like” Kosher on a Budget on Facebook (if you haven’t already) and then share this giveaway with your friends (you can just click on the “share” button under this post on the Facebook wall). Be sure to come back and leave a comment telling me you have done so.
(3) Follow Kosher on a Budget on Twitter (if you haven’t already) and then ReTweet this giveaway. Simply copy & paste the following: I just entered to win $30 worth of pastured, kosher meats from Grow & Behold @kosheronabudget. http://bit.ly/gtFsva Be sure to come back and leave a comment telling me you have done so.
** Coupon Code **
If you would like to try Grow & Behold on your own, through April 7, KOAB readers can save 10% on orders over $75 when they use the code KOAB10 at checkout.
Entries on this – and the rest of my Purim giveaways – will end on Sunday, March 13 at midnight. I will announce all the winners on Monday morning!
All winners will be selected randomly. Each person can win only once during the week-long Purim Giveaway.
*Please note that the $30 Gift Certificate does apply to shipping.
my favorite way to prepare chicken is to simply roast it…. my boys like it best when I make schnitzel though LOL
and I “shared” on facebook 🙂
A super-easy, delicious chicken recipe given to me by a friend: sprinkle Montreal Steak seasoning and a little rice vinegar over chicken 1/8s. Bake covered for an hour and uncovered for 15 minutes at 350.
I love a whole roasted chicken stuffed with lemon, rosemary, and garlic – glazed with lemon, olive oil, honey, dijon mustard, garlic, and more rosemary…salt and pepper.
I’m simple…love shake n bake roasted chicken 🙂
I usually prepare chicken legs or drumsticks in the oven, covered in some ready-made sauce. Not the healthiest way, but the easiest…
we enjoy a recipe from the empire company. it involves baking
the chicken with garlic, cinnamon and onion slices. easy and delicious
and the cinnamon is a surprise.
i like you already on facebook and i think
i will have to learn how to tweet
Prepare a mixture of paprika, salt, pepper, garlic, brown sugar. Add some water to it and schmeer it all over the chicken. Roast, broil or grill as you would normally. Delish!
although i am a veg, my family’s fave chicken recipe is super easy. garlic powder, pepper, paprika and basil. crisp skin. turn oven all the way down and pour over sweet red kiddush wine. i’ve never tried it but everyone always loves it!
i shared.
So many chicken recipes to choose from: really, really easy BBQ sauce and bake (or grill), Italian dressing with vegetables and bake. More difficult: carmelized onions or 40-clove garlic chicken. YUM.
favorite chicken recipe – store rotisserie chicken!
My mouth was watering at the thought of grilled organic chicken.
Here is my favorite chicken dish:
Chicken Paprika
I prefer to cook this in a large cast iron skillet or dutch oven.
Slow cook onions for an hour
Add chicken pieces, skinned or not whatever your preference.
Add 1 can chopped tomatoes and juice
Add 4 tbsp more or less of paprika
Add a good slosh of good red wine
Add a bunch of sliced mushrooms
Add salt to taste.
Cook as slowly as you can get away with until the chicken is done. Cook down the sauce a bit until it’s not too watery.
I once left this dish on longer than planned and ended up with wonderful chicken/tomatoe/wine crust on the bottom. It’s one of those things that never goes the same when you try to do it intentionally.
Serve with rice.
I’m hungry!
I like the five hour sticky roasted chicken on allrecipes. Yum!
add a few spices (garlic powder, onion powder, paprika, parsley flakes) and bake
easy and healthy!
I’d love to win this certificate- i’ve been eyeing this company for a while!
My kids love when i roast chicken with duck sauce mixed with a bit of soy and garlic. Easy and yummy. I like it with the duck sauce thats slightly spicy.
But if i had some fresh pastured chicken, i’m not sure i’d cover up the taste with such a strong sauce. I’d probably just want it roasted with spices.
I am a vegetarian who would just as soon not cook meat. So my favorite way to make chicken is to buy the $3.99 a pound kosher roasted chicken from the local Shoprite. (See, another very good thing about New Jersey.) But my children’s favorite way for me to make chicken is for me to take chicken legs, pull off the skins (yuck!), cut them at the joint to separate the thigh and the drumstick, coat them in crushed corn flakes and bake in a 350 degree oven until the juice runs clear.
Just one more comment:
Should I win the credit for that gorgeous pastured meat, I will be very happy to cook the meat.
My latest favorite way to make chicken is to make homemade BBQ sauce and oven bake it! Super easy and yummy!
Barbequeued in spicy honey bbq sauce!
Beer can chicken.
Favorite way: grilled chicken breast, in a pita with hummus and fixin’s (which if I’m really lucky will include “chips”)
I shared this on facebook
I just tweeted this
We love our chicken grilled with South African stickey chicken marinade from Woolworths.
I shared this on FB.
My favorite way to prepare chicken is with orange slices in my slow cooker.
I shared this on Facebook.
We like chicken made over rice with mushrooms.
My favorite way to make kosher chicken is to bread it with savory spices and matza meal using coconut milk, but we also like to grill it when it’s really good meat. I shared it on fb too.
liked/shared the site on fb
I like to make BBQ with a garlic marinaide…. yum!!!!!!!!
I shared this post on FB
tweet tweet 🙂
Schnitzel…love fried food 🙂
chicken preference: whole slow roasted in the oven
shared on facebook
tweeted on twitter
Not to be mean or anything, but these prices are simply ridiculous. Kosher meat is beyond expensive as it is, and they’re now charging a premium for ‘ethical treatment’ of animals; I think this is also the first time I’ve seen ‘pastured’ on a meat product – perhaps it’s not quite free-range?!?
For my kosher poultry needs, I stick with Empire, and usually buy it at the wholesale club. $13/lb. for chicken breasts, for example is more than twice the price of Empire. Perhaps there are those out there that can afford this luxury, but my wallet comes before my animal treatment concerns. I am satisfied enough that the strict laws of kashrut provide the treatment required under halachah.
Aside from the free GC, this is far from kosher ‘on a budget.’
Drew –
Since you’ve never commented here before, I’m not completely sure if your comment is genuine – or spam. Assuming the former, I’m approving it just to dispel this notion that “pastured” is somehow a bogus label. Free range, FTR, is just a FDA term, which means only – no joke – that the chickens have to have 5 minutes of access to daylight a day. They still live in little bitty cages their whole (short) lives. Pastured means just that – these chickens are out in the … pasture.
If you don’t think that pastured, kosher chicken is something you want or can afford to dedicate resources to, that’s totally your call. I don’t know that we can afford to eat Behold & Grow chicken on a regular basis either. But please don’t disparage a very ethical and generous company that is sponsoring this wonderful giveaway for KOAB readers.
Drew,
I understand your concern about the price of Grow and Behold products because I am the man who sets the prices as the CEO of the company. While it’s not for me to tell people what they should be spending on food, it’s very important that you understand that the laws of kashrut say almost nothing about the treatment of animals. The laws of kashrut dictate the species of animals that are permitted and how they are slaughtered and processed. There is just as much poor treatment of animals for kosher production as there is for non-kosher production.
The reason that our chicken is so expensive is because our farmers are paid 3-4 times what conventional farmers earn for regular chickens. Our standards are indeed much higher than the standards for “free-range” chicken set by the USDA, and I encourage you to visit the “Our Promise” section of our website to read our detailed protocols for how our birds are raised.
Like anything in this world, you get what you pay for. Our chickens cost a good deal more than regular chickens, but they taste a heck of a lot better.
Thanks so much,
Naftali Hanau
CEO, Grow and Behold Foods
I have a recipe called Israeli chicken made with onions, olives and orange juice. LOVE it! Also love chicken fricasee. And simple grilling is so yummy! Okay, I just love chicken. (And I’ve liked KOAB for quite a while now.)
Shared on FB!
love my chicken on the BBQ
I roast my (organic only!) chicken in a cast iron dutch oven, preferably with freshly-ground pepper ground over the chicken, a head of garlic and some good wine poured on the bottom of the pan. I’ve been liking the Barkan 2007 Cabernet Sauvignon lately. We can’t stop eating the chicken when we make it this way. Swoon….
I’ve Liked you on Facebook for quite a while now :). I really have been wanting to try Grow and Behold, so it would be nice to win some. If I like what I try, I’ll buy a case…or so.
I love honey-bbq chicken. Pour flour, black pepper, garlid powder and paprika into a ziploc bag. Cut up a few pieces of chicken into bite size pieces. Put it in the bag and shake till they’re all coated. Fry until cooked. Next, mis 1/4 cup of honey and 1/2 cup bbq sauce. Cover the pieces of chicken with the mixture and bake for about 15 minutes.
Delicious!!!
already liked KOAB on FB
My favorite way to make chicken is plain old broiled chicken w/ pepper, garlic powder, parsley and paprika. We had it all the time growing up. My daughters favorite is pretzel coated boneless chicken breasts.
I shared on my facebook page too.
I retweeted about the contest @AuntieKim2
yum! can’t wait to win!
Shared on FB
I love making shnizel. My husband taught me to do it Israeli style. I don’t know anyone, Israelis included, that makes it as tasty. It’s all in the spice mix.
I’ve been making chicken this way lately:
season one side of a boneless skinless chicken breast.
place it seasoning side down in a hot dry (no oil) skillet
don’t touch it or move it…for 4 minutes. seriously
season the other side and flip it over
leave it for 3 minutes and then
cook in a 450 degree oven for 10-12 minutes
no added fat and it is really delicious!
sharing this right now
I like my chicken baked
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I like you on FB
[email protected]
tweeted
shared on fb
I love chicken prepared almost any way, but my recent favorite is one that my mom came up with.
You can use a whole or pieces, leave the skin on to achieve ultimate crispiness, cover with ginger and garlic powders, some white pepper, a bit of OJ, drizzle a bit of honey, a few shakes of tamari sauce and cook uncovered to desired cooked-thoughness.
I like to cook it over onion slices with Trader Joe’s Harvest Grains on the side. Or with. We’ve cooked it with the harvest grains in the pan and that’s delicious too but a little greasy.
🙂
Yum! A simple roast chicken goes over very well with my family — a little olive oil, herbs, salt & pepper, and a lemon in the cavity. If I want to use up some pantry items, I’ll mix Russian dressing, onion soup mix, and whole berry cranberry sauce, pour over cut up chicken, and bake it.
Liked on FB.
My favorite way to prepare chicken is to sprinkle it with onion powder, garlic powder and paprika, then broil it. Yum!
My favorite way to prepare chicken: rosemary, time, lemon, paprika, onion garlic and olive oil, cooked in orange juice!
I love roasting a whole chicken – it is my favorite Shabbat meal! I play with my recipes, throwing a little of this in, tweaking that. It comes out great every time.
I like KOAB on Facebook and shared this post.
I just tweeted about the contest!
Grilled! YUM!
Omg, all these posts are making me really hungry. My favorite chicken is a spice rub and grilled. YUM. I would love to try this chicken. I checked out their website and its just so great what these guys are doing.
Also “liked” on facebook!
Shared on facebook.
Chicken with poultry seasoning and brown rice, yum!
Love a yummy roasted chicken. Roast it breast-side down, turn halfway (more moist breast). Stuff whole chicken with lemon & onion slices, and fresh herbs (rosemary is my favorite).
Like you on FB!
I enjoy honey-mustard chicken.
Cast iron dutch oven with lemon juice (from fresh lemons), throw the lemon rinds in the pan, with cut-up potatoes and plenty of olive oil. Add kalamata olives. Sprinkle with salt and pepper. Put a lid on it, put it in the oven and about 1 hour later -perfect!
Oh–and I have been waiting for this post. Too bad they are SOOO far from KC.
I’ve “liked” you on FB
My favorite is à la Sicilienne: pieces browned in olive and then cooked slowly with scallions and tarragon.
Now liked on facebook.
And tweeted.
40 clove garlic chicken.
or with lemon and capers – like we had on Shabbat!
One of our favorite ways to prepare chicken is the Tangy Citrus Chicken from the first Kosher By Design book. It is always a big hit. It seems like a lot of ingredients, but so long as you have the lemonade concentrate, it is a cinch.
And I “like” you on facebook too. 🙂
Nothing tops chicken on the grill. I sometimes put some fresh herbs under the skin before grilling. But it’s good without anything added, too.
marinate chicken wings in BBQ sauce mixed with duck sauce. Then BBQ them on the BBQ. They are soooooo good and easy! Hope to win!
If I’m going for easy, it’s a bought marinade and grilled. If I’m taking more time I have a great recipe for quick chicken mole where the sauce (and chicken) is soo good, especially for dipping challah. I also make a braised chicken called Indian shabbat chicken from the 20+ year old cookbook New Kosher Cuisine. These other recipes sound so good!!
And I liked on FB
Onion Chicken is my total favorite.
I DO like you on FB… going to share right now
BBQ all the way!
Try this: 1 T chilli powder and 1 T brown sugar and 2 T OIL rub on chickens and bake
We are FB friends
And I follow on twitter
Yummm! I like my chicken Moroccan:
Brown chicken bottoms in a pan+oil.
Soften onions till brown/golden, garlic, ginger, cumin, cinnamon, coriander, a hint of cayenne, chopped tomatoes, chickpeas and a bit of water….put chicken back in pot and cook till tender. Optional, add a bit of cracked bulgur for texture/thickness.
Enjoy!
I like to grill chicken
I “like” you on Facebook too
“Bread” the chicken with Manischewitz Potato Roasters seasoning mix–better on chicken than their Chicken Roasters!
I think I have to bookmark this post… enough recipes for a year of Shabbatot!
shared on facebook tonight
and also tweeted via @CarolineEr
On the grill
Already a facebook fan
Well, we are a big fan of “chicken in the pot.” It’s a great way to use up all of our extra veggies, and is healthy and noursihing. Plus, it has gotten us through all of these nasty winter colds going around.
Email and Facebook subscribed!
And Twitter, too!
depends on if it’s whole- then either rotisseried or roasted w/ root vegetables, if it’s parts then either lightly breaded or one of two marinades from my grandmother – one is a cocktail sauce/onion BBQ sauce (secret recipe!) and the other is a red wine/horseradish/spice marinade
Bar-B-Q! Yummy.
Sautee an onion and some spinach with some salt and pepper. Stuff under the chicken skin. Season chicken with salt, pepper, garlic and onion powder. Drizzle tops with honey to make a think coating. The honey caramelizes and it is delish!
Mushroom-wine chicken breasts are on the menu this shabbat!
I like slow-roasting a whole chicken at a low temp. Rub on some spices at night and put it in the fridge. In the morning, stick it in the oven at 250 for 5 hours. it melts in your mouth!
BBQ Chix!
Roasted in a blue stone roaster with onions, potatoes and spices.
Roasted. Glad to hear about a kosher free range company.
I like you on fb and we grill our chicken and had a little bit of dry ranch as seasoning.
I like baking chicken cutlets instead of frying. I use potato starch instead of bread crumbs.
My family loves chicken schnitzel breaded with panko crumbs. I love it any way as long as it is pasture raised.
Love you on FB.
Shared your post on FB.
Favorite weekday chicken: put whole chicken or pieces in crockpot, pour marinara sauce over, leave all day, come back, pull chicken off the bone and serve over rice. Very yummy!
And did the Tweet thing.
Favorite is apricot/onion chicken – yum!