Ground Chicken Recipes For The Heimish Kitchen by Chef Jordana Hirschel have been created using minimal ingredients keeping in mind both costs in these difficult economic times, as well as specific Passover kosher guidelines –  as many have different customs as to what ingredients may be used on this holiday. We tried to keep these recipes down to a few basic ingredients that most families use and can easily get during this season. We also used volume instead of weight in regards to measurements with the understanding that many may have limited kitchen utensils for Passover.

Chicken Loaf

INGREDIENTS

• 2 cups finely textured chicken grind
• 1 cup potato, peeled, cooked, and mashed
• 1/4 cup sauteed onion
• 1/4 cup raw onion, minced
• 1 raw egg
• 1/4 tsp salt

INSTRUCTIONS

Preheat oven to 350. Mix all ingredients and pour into a greased loaf pan. Bake, uncovered for 90 minutes or until the inside reaches 165°.

Layered Potato & Chicken Loaf

CHICKEN MIXTURE

• 4 cups finely textured chicken grind
• 2 raw eggs
• 1/2 cup sauteed onion
• 1/4 tsp salt

POTATO MIXTURE

• 3 cups potato, peeled, cooked, and mashed
• 1/2 cup sauteed onion
• 2 Tbsp oil
• 1/2 tsp salt

INSTRUCTIONS

Preheat oven to 350°. In a large bowl combine all chicken batter ingredients. In a separate bowl, combine potato mixture ingredients and mash to a smooth texture. Grease a large loaf pan and pour in half of the chicken mixture. Then add the potato mixture on top of that, and pour the remainder of the chicken mix over the top. Cover tightly with foil and bake for 90 minutes. Uncover and bake for another 30 minutes or until the center of the chicken reaches 165° degrees.

Chicken – Potato Chremzlach

CHICKEN FILLING

• 2 cups finely textured chicken grind
• 3/4 cup diced onion
• pinch salt
• 1 Tbsp oil

POTATO BATTER

• 4 cups potato, peeled cooked, and mashed
• 3/4 cup sauteed onions
• 1 1/2 tsp salt
• 2 raw eggs
• oil for frying.

INSTRUCTIONS

Heat oil in a frying pan over medium-high heat. Add diced onion with a pinch of salt and saute until it begins to soften. Add the ground chicken and cook until it is fully cooked through and you no longer see any pink. Meanwhile mix potato, sauteed onions, salt, and egg in a mixing bowl and mash it into a smooth batter. Divide potato mixture into 7 equal sections. Take each potato section and make a ball of potato dough. Fill the potato ball with 1-2 Tbsp of your cooked chicken mixture and flatten it into a patty shape. Heat fresh oil in a clean frying pan over medium-high heat and fry the patties 2-3 minutes per side or until golden brown and delicious.

Chicken Balls For Soup

CHICKEN MIXTURE

• 2 cups finely textured chicken grind
• 1 raw egg
• 1 cup potato, peeled, cooked, and mashed
• Additional herbs and spices (optional)
• Chicken Soup (optional)

INSTRUCTIONS

Mix ground chicken, egg, and potato into a uniform batter. Refrigerate overnight. Working with wet hands quickly, form into balls and drop into boiling chicken soup, broth, or water. Let cook for 15-20 minutes. Yield 15-20 balls.

False Fish

Based on Mrs. Rapaport’s Recipe – (may be darker than your typical falseh fish)

INGREDIENTS

• 2 cups finely textured chicken grind
• 1 raw egg
• 1 cooked egg, grated
• 3/4 cup potato, peeled, cooked, and grated
• 1/2 cup raw onion, grated
• 1/2 tsp salt
• 1/4 cup sugar (up to 1/2 cup if you like it sweeter)
• 4 quarts water
• 2 large carrots
• 1 onion, whole, peeled
• salt to taste

INSTRUCTIONS

Line a loaf pan with plastic wrap or parchment paper with enough overhang to wrap around the pan twice. Mix the ground chicken, raw egg, cooked egg, potato, onion salt, and sugar into a smooth batter. Pour into the lined loaf pan. Wrap the batter tightly and freeze overnight. Bring water, carrot, onion, and salt to a boil. Remove wrapped chicken from the loaf pan, but keep it wrapped. Slowly drop the wrapped chicken into boiling water and simmer for 2.5 hours. Drain and cool. Slice and Enjoy.

Chicken Potato Blintzes

BLINTZ / CREPE BATTER

• 5 raw eggs
• 1 Tbsp oil
• 1/2 cup water
• 1/4 cup potato, peeled, cooked, and mashed (or potato starch)
• 1-2 Tbsp additional oil for cooking

FILLING

• 2 cups finely textured chicken grind
• 1/2 cup potato, peeled, cooked, and mashed
• 1/2 onion, minced
• 1 Tbsp oil

INSTRUCTIONS

Blend all blintz batter ingredients together into a smooth cohesive liquid making sure there are no lumps. Heat a non-stick skillet over medium heat and add 1 tsp of oil to coat the pan. Pour 1/4 cup of batter into a thin layer of the pan and let cook through. Flip and let cook for 30 and additional 30 seconds. Continue making crepes with all of the batters, then set crepes aside, keeping them covered so as not to dry out.

In the same skillet, heat oil over medium-high heat. Add diced onion and saute until it begins to soften. Add the ground chicken and cook until it is fully cooked through and you no longer see any pink. Add the mashed potato and stir until it is fully incorporated.

Build the blintzes. Layout one crepe. Place 1/3 cup of chicken mixture on the bottom third of the crepe. Fold the bottom over the chicken mixture, then fold over the sides and roll over to close the blintz (burrito style). Enjoy!

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