Rosh Hashanah Holiday Menu

Ingredients

• 1 Whole Chicken (cut into pieces, skin-on and bone-in)
• 2 Onion (halved)
• 4 Carrot (peeled and sliced into rounds)
• 2 Parsnip (peeled and sliced into rounds)
• 3 Celery (stalks, halved)
• 1 Dill (large bunch, fresh)
• 1 Parsley (large bunch, fresh)
• 1 tbsp Kosher Salt (to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Paprika
• 8 cups All-Purpose Flour (for challah dough)
• 2 tbsp Yeast (active dry)
• ½ cup White Sugar
• ½ cup Vegetable Oil
• 3 Chicken Egg (2 for dough; 1 for egg wash)
• 1 tbsp Sesame Seeds (for topping)
• 1 lb Brussels Sprouts (halved)
• 2 Shallot (sliced)
• 1 tsp Chili Paste (red variety)
• 2 tbsp Olive Oil

Instructions

1. 1

   For the Chicken Soup: In a large stockpot, add the chicken pieces, onions, carrots, parsnips, and celery.

2. 2

   Add the fresh dill and parsley bunches on top of the vegetables and chicken.

3. 3

   Season with kosher salt, black pepper, and paprika. Fill the pot with water until all ingredients are submerged.

4. 4

   Bring to a boil over high heat, then reduce to a simmer. Cook for 1.5 to 2 hours until the chicken is tender and the broth is flavorful.

5. 5

   For the Round Challah: Prepare the dough by mixing flour, yeast, sugar, vegetable oil, and 2 eggs in a stand mixer. Knead until smooth and let it rise in a covered bowl until doubled in size.

6. 6

   Once risen, divide the dough into long strands. Braid the strands into a circular round shape, characteristic for the Jewish New Year.

7. 7

   Place braided loaves on a parchment-lined baking sheet. Brush with an egg wash (1 egg beaten with a splash of water) and sprinkle with sesame seeds.

8. 8

   Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until deep golden brown.

9. 9

   For the Brussels Sprouts: Sauté halved sprouts in a pan with olive oil over medium-high heat until they begin to char and soften.

10. 10

    Add sliced shallots and a teaspoon of chili paste. Toss well and continue cooking until shallots are translucent and sprouts are fully cooked.