This booklet, High Holy Days: the Basics, explains the Days of Awe, starting with Rosh Hashanah and running through Yom Kippur, including what to expect at synagogue services, what the home celebrations may look like and concluding with a glossary of useful terms.
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
Hamentaschen or “Haman’s Pockets” are the traditional dessert of Ashkenazi Jews on the holiday of Purim. Originally containing poppy seed filling in medieval Germany, it later became popular to fill the Hamentashen with prune filling. This tradition was started in 1731 to honor a Jewish prune jam merchant named David Brandeis. David was acquitted after being charged erroneously with trying to poison the magistrate of Jungbunzlau in northeastern Bohemia (now part of the Czech Republic). To celebrate his acquittal the people in his community filled Hamantashen with his plum jam and called it Poivadl (plum/prune) Purim. Today Hamentaschen are filled with many different flavors of fruit jams, nuts and even chocolate.
It is difficult for people suffering from Celiac Disease and others whose bodies are sensitive to gluten to participate in many food customs when one’s diet is restricted in this way. Creating recipes that allow people on restricted diets to participate fully in the enjoyment of Jewish culinary traditions is a very important goal of mine. The following two recipes can be made dairy free as well as gluten-free if you so choose and it is delicious either way. Choose either to make chocolate cookie dough or traditional sugar cookie dough, both with delicious chocolate filling. Enjoy!
For your chocolate filling, you can either follow the instructions below, or use Nutella or Israeli chocolate spread Hashachar H’aole.
¾ stick of unsalted butter
3 oz. chocolate chips + 1 oz. unsweetened chocolate OR 3.5 oz. bar of 78% cacao
¾ cup granulated sugar
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 large eggs
1 tablespoon rice flour
1. Place butter and chocolate in a 1 ½ quart glass mixing bowl and microwave on 80 percent power for 45 seconds; if butter is not completely melted then heat on high for 15 more seconds. Stir contents of bowl until smooth.
2. Whisk the sugar, extracts and salt into the chocolate mixture. Combine well to dissolve some of the sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Add the rice flour and whisk until a smooth, shiny mass is formed and pulls away from the side of the bowl.
5. Place mixture in a sealed container and refrigerate until needed. Filling will become firm but not too firm to scoop into little mounds for filling Hamentaschen.
Note: Chocolate often retains it shape when melted, so don’t over heat or it will burn. One tablespoon rice flour is equivalent to two tablespoons flour if gluten is not a concern and you don’t have rice flour at home.
Gluten-Free Chocolate Hamentaschen
Makes about 2 dozen hamentaschen
2 tsp. vanilla
½ tsp. pure almond extract
2 cups Gluten-free flour (Bob’s Red Mill 1-to-1 to regular flour)
1 stick unsalted butter, Crisco or coconut oil
3/4 cup sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. salt
½ tsp. xanthan powder
filling of your choice
* For chocolate cookie dough, do not use almond extract, but instead use 1 Tbsp. vanilla extract. Instead of 2 cups flour, use 1 3/4 cup Gluten-free flour and 1/4 cup Dutch processed cocoa.
1. Pre-heat oven to 350°F. Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
3. Add the eggs, vanilla and almond extracts, and beat until lighter in color and fluffy.
4. Combine the 2 cups flour, baking powder, salt and xanthan in a 1 quart bowl. Add to mixer bowl and mix on medium speed just until the dough starts to hold together.
5. Very gently knead the dough on a surface lightly floured with additional flour about ten strokes or until the dough is smooth and holds together. Cover with plastic wrap, flatten into a disc and refrigerate for at least 30 minutes.
6. Place dough between two sheets of parchment paper or waxed paper that have been lightly dusted with confectioner’s sugar. Roll the dough out to about ¼ inch thickness.
Carefully remove one sheet of paper (you might have to scrape some of the dough off if it sticks) and then place dough side down on a board that is heavily covered with confectioner’s sugar. Carefully remove the paper on top and, if necessary dust with additional confectioner’s sugar and lightly roll to make the surface uniform in thickness. (NOTE: This is only necessary if dough was very sticky and pulled apart when removing paper.)
7. Cut the dough into 2 ½ inch circles using the mouth of a glass. Place 1 scant teaspoon of filling in the center of each circle. Using your thumbs and forefingers shape the hamentaschen. Imagine the circle is a clock; place your two thumbs at 6 o’clock and your forefingers at 2 and 10. Gently bring your fingers together and you will have formed a perfect hamantashen triangle! Pinch the dough together so that the filling is exposed only at the top of the cookie.
8. Bake hamentaschen in the pre-heated oven for 10 minutes or until golden. Can be stored in a plastic bag or airtight container when cool or freeze for later use. Share with friends! Happy Purim!
Tu Bishvat is a celebration of the connections we have to nature and the new year of trees. When it comes to food, trees provide us with fruit and nuts. This nutty pilaf and Tu Bishvat Marbella chicken is an ode to both fruit and nuts.
If you grew up with a copy of The Silver Palate in your parents’ kitchen then Chicken Marbella was definitely on the menu for a special occasion. In the summer we dream of fresh juicy fruit, but come fall and winter, dried fruit becomes a decadent and rich treat. We add raisins to salads to bring in some sweetness. We nibble on dried apricots or pears served on a cheese plate or charcuterie board. Sweet dried papaya and pineapple and tart cranberries and cherries find themselves sweetening up trail mixes as well.
The plum however, gets a bad rap when dried. Unless you grew up noshing on them as a filling for hamentaschen or as part of your grandmother’s tsimmes, prunes continue to be as unpopular as Brussels sprouts once were. Prunes have a sweet richness almost like a fortified wine or Port. They add that sweetness and richness to this wonderful chicken dish that is perfect for a weeknight dinner or a special weekend meal.
What I love about this dinner is that both the pilaf and the chicken cook in the oven so all you have to do is prep everything and let it cook. The warm oven will keep you toasty and the smells wafting out once everything starts to cook is heavenly. You do, however, need to plan ahead a little to allow time for the chicken to marinate. I suggest prepping the chicken the night before, but in a pinch all you need is two hours of marinating time.
Tu Bishvat Marbella Chicken with Nutty Barley Pilaf (makes 8-10 servings)
1 1/2 cups of prunes
*Call them dried plums if it makes you happier
1/2 c. of pitted green olives
I like to mix two types for depth of flavour
4-5 cornichons, sliced & 2 tsp. of the cornichon brine
These can be found in jars or in bulk near the fancy cheeses or sometimes near the mustard and jarred olives at most grocery stores
4 large bay leaves
For the chicken before cooking
1/4 – 1/2 cup of brown sugar
1/2 cup of white wine
I used an Albariño
For the Pilaf
2 Tbsp. olive oil
2 cloves of garlic, pressed or minced
1 cup of hulled barley
Hulled barley takes longer to cook and has a nuttier chewier texture than pearl barley. Hulled barley works perfectly for this nutty dairy-free pilaf.
1/2 cup of broken up vermicelli (1 inch-size pieces approx.)
When I think of vermicelli, I think of rice vermicelli, but here you need an egg noodle or eggless noodle version of vermicelli. You can also use a thin spaghetti broken up into small pieces. DO NOT use rice vermicelli.
1 medium onion, chopped
1/2 tsp. of salt
1/2 tsp. of pepper
4 cups of chicken stock
Do not use low salt stock or your pilaf will lack seasoning. If you choose low salt stock be sure to check for salt and season accordingly.
1/2 cup blanched almonds
1/2 a lemon, peeled with a vegetable peeler
1. The chicken will need to marinate for at least two hours or overnight. The pilaf cooks for 2-3 hours in the oven and the chicken will cook in the oven next to the pilaf for the last 40 minutes, so plan accordingly. Preheat the oven to 350°F.
2. Place the chicken breasts and thighs in a large bowl (glass is best). Sprinkle the chicken with 2 tsp. of Kosher salt, 1 tsp. of pepper and 1/4 cup of oregano. Mix the chicken so that it is covered with the seasonings. If you have a garlic press, press the garlic cloves from both heads of garlic over the chicken. If you do not have a press, just mince the garlic finely. Mix the chicken one more time to spread the garlic around. Over the chicken, pour: 1/4 cup red wine vinegar, 2 Tbsp. apple cider vinegar and 1/4 cup of olive oil.
3. Slice the cornichons into tiny rounds and toss them into the bowl with the cornichon brine. Add in the prunes, pitted olives and the bay leaves to the chicken as well. Cover the bowl with a lid or plastic wrap and refrigerate overnight (or at least 2 hours).
Pilaf & Chicken:
1. For the pilaf you will start by very coarsely chopping the 1/2 cup of blanched almonds and browning them on the stove in a large dry pan over medium high heat for 5-7 minutes. Do not step away or the nuts will go from blanched to burnt in seconds.
2. Set the nuts aside in a bowl or plate and then add 1 Tbsp. of oil to the pan. Over medium high heat, heat the oil and when warm, toss in 1/2 cup of the broken vermicelli. Stir the vermicelli to coat with oil and continue cooking and stirring until the vermicelli are a dark golden brown. Set the vermicelli aside with the nuts.
3. Chop the onion and two cloves of garlic. Add 1 Tbsp. of olive oil to the pan, over medium heat. Toss the onion into the pan and sauté until it becomes translucent. Then, add in the minced garlic and 1 cup of barley. Sauté for 2 more minutes. In the pan, add the toasted vermicelli and almond. Toss to mix everything together.
4. Add everything from the pan into a 3 quart baking dish as well as 4 cups of chicken broth.
5. Place the dish in the oven and cook uncovered for 2 to 2 1/2 hours or until the stock is
6. Now to finish the chicken. Take out a baking tray or two oven safe serving dishes that will fit all the chicken without crowding it. Arrange the chicken on your tray or serving dishes in a single layer. Pour the marinade, prunes, cornichons, bay leaves and olives around the chicken. Sprinkle 1/4 cup of brown sugar on top of the chicken. If you like a sweeter dish, you can use up to 1/2 cup of brown sugar. If you like tangy and vinegary dishes, 1/4 cup is plenty.
7. Pour 1/2 cup of white wine around the chicken and cook for 40 minutes at 350°F.
8. Once the chicken is cooked through, you can separate the pan juices to serve on the side and pour over the chicken and pilaf, or you can leave it together in the serving dish.
Whatever you do, be sure to spoon some sauce over the chicken and the pilaf before
Food pathways show the influence on recipes from region to region and neighbor to neighbor. In Germany, a recipe for gingerbread men was adapted and adopted by Eastern European Jews to make Zimsterne, or “star” cookies to be served at the end of Shabbat after Havdalah services. Containing the spices found in the Bisomim box used during the close of Shabbat service, the symbolism was to take the sweetness of Shabbat with you into the coming week.
With the holiday season coming up and relatives visiting, this cookie is the perfect bridge between Jewish tradition and Christmas cookie baking. Everyone will enjoy the treat and you can share two celebrations with all family members at one time. Best of all, everyone can help make these soft spice cookies or, you can make them in advance. They keep very well in an airtight container and their flavor gets better, as all spice cookies do, with age.
Makes 4 or more dozen depending on size of cookie
4 Tbsp. unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla
½ cup honey
5 cups all purpose flour
3/4 tsp. baking soda
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
Confectioner’s sugar for rolling out dough
1 cup confectioner’s sugar
¼ teaspoon vanilla
1-2 Tbsp. milk
1. Cream the butter and the sugar together with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until mixture gets lighter in color. Beat in the honey.
2. Combine the baking soda and spices with 1 cup of the flour. Set aside.
3. With the mixer on low speed, gradually add the remaining 4 cups of flour, mixing well to form a thick dough. If your mixer is powerful, use it to add the reserved cup of flour and spices until well combined. If not, stir the remaining flour into the dough by hand. Make sure that the mixture is thoroughly combined.
4. Pat dough into a flat round and place in a plastic storage bag or airtight container. Seal and store in the refrigerator for 1 hour or until firm and easy to handle.
5. Preheat the oven to 300°F. Lightly dust a pastry board with some confectioner’s sugar. Roll the dough out on the board to ¼ inch thickness.
6. Cut the dough into star shapes using a cookie cutter, and place on a cookie sheet lined with parchment paper. Bake for 15 minutes or until golden brown. Allow the cookies to cool for 5-10 minutes while you make the icing.
To make the icing:
1. Place the cup of confectioner’s sugar in a 1-quart mixing bowl. Whisk in the vanilla and 1 tablespoon of the milk until smooth. If the mixture is too thick, whisk in some more milk until the mixture resembles mayonnaise in consistency.
2. Using a pastry brush, brush the icing over the tops of the warm cookies and let sit at room temperature until the cookies are cool and the icing is dry and no longer sticky. Store in an airtight container at room temperature, or freeze until later use.
Children love to cut out cookies and transfer them to the cookie sheet. A trick to prevent the dough from dragging on the spatula and losing its shape is to rub a scrap of dough on the spatula and then dip the spatula in some of the confectioner’s sugar before you transfer the cookie onto the baking sheet.
Using a rolling pin is often challenging for young hands. However, rolling pin bands of varying thickness are sold that fit on the ends of the rolling pin to ensure the dough isn’t rolled unevenly.
Shepherd’s pie is an old English, Irish and Scottish peasant food. It’s traditionally made with minced lamb and is topped with mashed potatoes. An earlier version of this dish is known as cottage pie. Cottage pie was typically made with ground beef. Whether it’s cottage pie or shepherd’s pie the essentials are potatoes and an inexpensive cut of meat.
This version fuses cultures, inviting a Jewish flair by using flanken cut beef short ribs rather than ground beef. Flanken is a Yiddish word for the cut of meat that goes across the bone so the meat is in strips wrapped around sections of bone rather than lying along the bone. This is a tough, typically undesirable cut of meat, which is why it was easily available, and, like so many peasant foods, is absolutely delicious if treated just right.
Flanken would have been used for cholent and stews that could sit for hours on the stove to be enjoyed during Shabbat or for the holidays. Although this recipe does take a little time, it doesn’t take hours. It is quick to prepare and slow to cook, which is perfect for a cool fall day.
English Cottage Pie with Yiddish Flanken Cut Short Ribs
4 flanked cut short ribs 2 in. thick
1/8 cup of olive oil plus 1 Tbsp. olive oil
2 Tbsp. vegetable oil
1 6-oz can of tomato paste
1/2 head of cauliflower
2 cups of frozen peas
1 head of garlic
2 medium/large yukon potatoes
1 1/2 cups of red wine
1 – 1 1/2 cups of rice milk, stock or water
2 tsp. Kosher salt
1 tsp. pepper
1. Preheat oven to 350° F.
2. Pat the flanked short ribs dry with a paper towel. Then sprinkle with 1/2 tsp. of salt. Drizzle 1 Tbsp. of olive oil into a dutch oven or a frying pan. If you are using a dutch oven or oven-safe pan with a lid you can make this all in one pot. If you do not have a dutch oven you can transfer the meat to a roasting pan once it has browned. Brown the short ribs on high/medium high on both sides.
3. While the meat is browning, wash and trim cauliflower. Remove core and slice in half. Wash potatoes and wipe dry. Cut root side off of the head of garlic. Pour 1/8 of a cup of olive oil over the potatoes, garlic and cauliflower and rub with oil. Sprinkle 1 tsp. of salt over the vegetables and place them together in a separate roasting pan.
4. If you are using a roasting pan for your meat as well, transfer the browned ribs to the pan now. Deglaze your frying pan with 1 1/2 cups of red wine then pour that into the roasting pan as well. If you are using a dutch oven, just add the wine to the dutch oven and bring to a boil. Add tomato paste and cover with a lid or heavy duty tin foil.
5. Place everything in the oven for 90 minutes. Be prepared to check the vegetables within an hour. If they are still hard, you can add a few tablespoons of water to the roasting pan.
6. After 90 minutes, carefully remove the dishes from the oven. Check that the potatoes and cauliflower are tender and there is no resistance when a knife is inserted into either. Remove the bones from the flanken cut short ribs. They should pop out with a spoon or fork. The meat should be very tender. After removing the bones, put the meat back in the oven with the lid on for another 30 minutes while you prepare the mash.
7. In a food processor or blender puree the roasted garlic, cauliflower and 1 cup of water, stock or rice milk. You want a smooth texture. If the puree is too thick (like mashed potatoes) add a little more liquid until the puree is more like a thin applesauce. Slice the potatoes (if you prefer no skin, remove the potato skins as soon as the potatoes are cool enough to touch). Drizzle 2 Tbsp. of vegetable oil over the potatoes and mash with a fork or potato masher. Mash in 1/2 tsp. of salt and 1 tsp. of freshly ground pepper. Next, stir the cauliflower mash into the mashed potatoes.
8. Take the ribs out of the oven and carefully take out the meat one rib or piece at a time. With two forks, shred the meat. As you shred the meat remove the pieces of cartilage that can be found near where the bones were. Once you have shredded all the meat, scoop out the tomato paste that is left in the pan and mix it with the shredded meat. Add two cups of (defrosted) frozen peas to the shredded meat and stir together.
9. Layer the meat into a baking dish or deep dish pie plate. Then add a thick layer of the mash until the meat is all sealed in below.
10. You can sprinkle the potato with paprika for color if you like. Take a teaspoonful of the rendered fat from the short ribs and drizzle it over the potatoes. Cover the shepherd’s pie with tin foil and bake for another 30 minutes. Remove foil and bake for an additional 10 minutes.
The pie can be prepared (steps 1-9) and frozen or left overnight in the fridge and then cooked the following day.
Let us know what you thought of the recipe and share your own photos on Instagram!
Teiglach is an eastern European confection most closely associated with Rosh Hashanah. It was often served for festive occasions such as a wedding, bar mitzvah or bris and in some communities during Shavuot or Simchat Torah because Torah is often equated with honey.
Teig in Yiddish means dough and Lach at the end of a word signifies small. Therefore Teiglach are little balls of baked dough submerged in honey syrup and then mixed with dried or candied cherries or raisins and some nuts (usually almond or hazelnut).
Once readily available in bakeries in large Jewish communities throughout North America, this confection is rapidly disappearing, so whether you were raised Jewish or not, this treat may be new to you. Not to worry if your own family doesn’t have the recipe; Teiglach is easy to make!
Even small children can help make the dough because no electric equipment is required and children enjoy rolling the dough into “snakes” while you can rapidly complete the task. However, children MUST NOT be involved with making the honey syrup, as the high temperature will certainly burn them if they accidentally touch the syrup before it cools. They can watch from afar and measure the awaiting dried fruit and nuts, but an adult must work alone while making the syrup and mixing all of the ingredients together.
The Teiglach may be served in a large pyramid or a few coated balls spooned into little paper cups. It is meant to be eaten with the fingers, pulling the balls off one by one and definitely licking one’s fingers afterwards!
3 tablespoons oil
½ teaspoon vanilla
2 Tablespoons water
2 1/2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
1 pound wildflower honey (any honey is O.K. but wildflower is the best)
½ cup sugar
½ teaspoon ginger
1 piece of orange zest 2″ long 1/2 inch wide
1 cup toasted hazelnuts
1/2 cup candied cherries or raisins
1. Preheat the oven to 375°F.
2. In a small bowl, combine the eggs, oil, water and vanilla and beat with a fork or whisk until light and combined. In a medium bowl, combine the flour, salt, ginger and baking powder.
3. Add the liquid ingredients to the dry ingredients and stir with a fork until well combined.
4. Knead with your hands for a few minutes until dough is smooth and shiny. Cover with plastic wrap and let rest for 10 minutes.
5. Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces. Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 – 22 minutes or until golden brown. Cool completely or freeze until later use.
6. When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil. Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well. Place in a pie plate or individual tart tins mounded to form a pyramid.
When I say “Shabbat Dinner” what comes to mind? For me, it always connotes roast chicken. While roasting a whole chicken can seem complicated and time consuming, I promise you’ll find that it’s not, and there are easy ways to upgrade Grandma’s recipe for today’s taste buds. My grandmother Sylvia, who I’m named for, was known to say “if you can read you can cook” and while I think there’s a bit more nuance involved than that, I do think it’s true—if you can read a recipe you can create a meal. However, we’re told not to “put stumbling blocks before the blind” so those recipes shouldn’t be chock full of unfamiliar, complicated terms and ingredients. If you’re a beginner cook, a roast chicken dinner is actually a great way to hone your skills, become more comfortable in your kitchen and really impress your friends and family.
For the gold standard of the simple roast chicken, I always turn to Ina Garten’s fool proof recipe. While her recipe calls for butter, if you keep kosher or are cooking for those who do, you can certainly substitute olive oil. This recipe doesn’t require any fancy appliances or accessories, and I can tell you from experience that if you skip the step of tying up the legs, the chicken will be no worse for the wear.
But if you’re ready to kick it up a notch, my Ginger Sesame Roast Chicken might become your new go-to Shabbat meal. And if you’re planning to celebrate the Chinese New Year in February, this recipe is a great way to meld these two cultural traditions through traditional flavors.
My first “secret” to a perfect roast chicken is this: Always buy a kosher chicken. Even if you don’t keep kosher. Even if you plan to wrap it in bacon or stuff it with lobster. I promise, it will taste better. Kosher chickens are salted before packaging, and therefore retain moisture better than traditional chickens. Because of this, they’re harder to ruin (ask my husband!) and even if you cook it a bit too long, it won’t be dry. My second “secret” is: Cook the chicken at a high heat. The skin crisps up which is a great contrasting texture to the meat and the flavor is deeper.
One last hint: If you’re making a roast chicken, why not make two? It takes the same amount of prep and time, and then you’ll have chicken ready to be used in everything from quesadillas, casserole, chicken salad, tortilla soup, chili and more!
Ginger Sesame Roast Chicken
Makes 4 servings
I love these little plastic cups. They keep everything organized and are also great for bringing salad dressing to work.
Being prepared makes cooking SO much easier. The French call pre-cooking organization “mis en place” and I find it makes everything run more smoothly in the kitchen. Get together all of your ingredients, tools and appliances before you even turn on the oven and then carefully read through the recipe to prep whatever it needs, measure ingredients, chop veggies, spray pans, etc., then you don’t have to do this as you go and you’ll never get to the middle of a recipe and realize that you’ve forgotten something. Work close to a sink so that you can dump scraps and used plates, etc. directly into it as you work.
This type of preparation is especially helpful when you’re cooking poultry and you’re concerned about cross-contamination. If everything is premeasured and chopped, you won’t need to worry. You’re going to be rinsing the chicken so make sure that your sink is empty and clean. Invest in an oven thermometer. Most ovens don’t read true, and this is an invaluable tool. But make sure not to run “self clean” on the oven with it in there—you won’t make that mistake twice…
3-4 lb. whole kosher chicken
2 Tbsp olive Oil
1 tsp sesame Oil
1 Tbsp grated fresh ginger
12 slices (roughly ¼ in.) of ginger
5 garlic cloves total, 1 minced
Salt and pepper
1/2 onion cut in half
1 quartered lime
1 thinly sliced jalapeño
1. Preheat oven to 425°F
2. Line a pan generously with paper towels. Rinse chicken, remove anything inside, transfer directly to the pan and pat dry with more paper towels.
(This is important, because if there is still water on the skin, the chicken won’t crisp up as well.)
3. Combine olive oil, sesame oil, grated ginger and minced garlic
(Use a microplane for both the garlic and ginger, or you can throw them both in a small food processor.)
4. Spread half of mixture under skin of chicken, other half on top of skin of chicken.
(To get under the skin, use the back of a spoon to separate the skin from the meat, and then the other side of the spoon to spread the ingredients.)
5. Salt and pepper well, including cavity.
6. Stuff chicken with remaining ginger, garlic, onion, half of lime and jalapeño
(Don’t worry about peeling any of this, as it’s not going to be eaten.)
7. Roast breast-side-up on cooling rack set into cookie sheet with sides for 1 hour 15 minutes. Half way through add ½ cup of water to the pan.
(You can use a roasting pan but the important thing is to keep the chicken from touching the bottom of the pan. If you don’t have a rack or cookie sheet, just place the chicken on top of a few thickly slice circles of onions.)
8. Remove from oven and let rest for 10 minutes
9. Slice the chicken and squeeze juice of the other half of the lime over the chicken. You can also try sprinkling fresh cilantro on top, for a delicious garnish.