KOL FOODS: A Revolution in Kosher Meat

Thank you, KOL Foods, for providing me with the meat used in this recipe. A special thank you to Hadassah Sabo Milner (Social Media Specialist of KOL foods) for her assistance and guidance. KOL poultry hashgacha is OU and CHK (Crown Heights) certified.  Before using any product that you are unfamiliar with regarding certification, please consult your personal Rabbincal authority. I have been given product by KOL Foods, and have not been compensated financially.

I believe I can safely posit the theory that there has never been a time in modern history where a person needed to be so concerned for what went into their food, especially their meat, poultry or fish. Nor have we ever been so aware of the conditions that the animals are raised in, as well. Considering both of these topics, in my opinion, is something that gives me a great deal to contemplate.

While kosher meat is not as harmful to a person, the animals themselves, or the environment as non-kosher (in terms of how the animal is raised, what it is fed, and how it is slaughtered) there is most certainly room to argue if kosher meat does all in its capabilities to both animal and customer.

I sometimes wonder about that. Compared to the way non-kosher animals are slaughtered, shechita is far and away the kindest way to end an animal’s life. As concerned as we are to ensure our animals die humanely, do kosher meat companies also show the same level of care that they live just as humanely?  I know of one company that subscribes to this theory whole-heartedly.

KOL Foods is starting, in my opinion, a quiet but growing revolution in kosher meat, poultry and fish. In a world where additives, injections, corn enhanced feeds and feedlots are the norm, KOL  Foods is leading the charge in the opposite direction.  Their animals are grass fed throughout their entire lives, kept on pasture, and never injected with a single foreign substance. In other words, the animals are raised the way G-d intended them to. And they are slaughtered the same way. It’s a completed cycle, and one that I would be happy to support.

There are all sorts of food ‘movements’ out there – locavorism, farm to table, nose-to-tail. How about adding ‘completely humane’ as well to that list? I believe we should.  I actually got a chance to see if KOL Foods lived up to the hype. The difference in the taste, quality, and overall treatment of the end product is startling in the very best way. I tested both their boneless/skinless chicken legs and their boneless/skinless chicken breasts. To start, I was stunned at the chicken legs – they were entire chicken legs (thigh and drumstick) completely boned out and they were clean. When I say clean, I mean there was little residual fat from the skin, there were no tendons, and no bones or cartilage. The meat itself  took the marinade fantastically, and the taste at the end gave new meaning to the expression ‘it tastes like chicken.”

The chicken cutlets I shall discuss in my next post on KOL Foods- where there will also be the very first ever giveaway for this blog! One lucky reader will win exactly what I tested – a pack of KOL Foods dark chicken fillets and 2 packs of boneless/skinless chicken cutlets! But let me not get too far ahead of myself here- don’t you want to see what I made with my dark chicken fillets?


French Style Braised Dark Chicken Fillets with Crimmi mushrooms, white potatoes, onions and fresh herbs.

French Style Braised Dark Chicken Fillets with Crimini mushrooms, white potatoes, onions and fresh herbs.


Recipe for French-style Braised Chicken Legs

Ingredients for Marinade

1 package (1.5 lbs approx) KOL FOODS boneless dark chicken fillets

5 sprigs fresh rosemary

6 stems of fresh sage

4 cloves fresh garlic

Salt and pepper

1/2 C of Extra-virgin olive oil


Take 5 sprigs of rosemary, 6 stems of sage, 4 cloves of garlic , 1/2 C of EVOO, a handful of salt and pepper and the chicken thighs and combine.  Cover and leave sit in fridge for a minimum of an hour.




For the Stew:

1 package KOL FOODS boneless dark chicken fillets, pre-marinated (see above)

1/3 C Extra-virgin olive oil

1 medium Vidalia or Spanish onion, cut medium dice

1 bunch celery, cut medium dice

3 large white potatoes, quartered lengthwise and cut medium dice

2 10 oz packages of crimini (baby bella) mushrooms, cut in half

4 fresh garlic cloves, finely minced

3 stems fresh sage, finely minced

4 Gefen frozen cubes of basil

5 Gefen frozen cubes of parsley

1 1/2 C good red wine ( I used Kedem Burgundy Royale so that or better)

Salt and pepper to taste



Take a 5Qt or larger Dutch oven or stock pot with a tight fitting lid and heat well. Add your pre-marinated dark chicken fillets, searing them for about 3 mins per side. You do not want to completely cook them, just get a bit of golden brown on outside. Remove from pot and set aside.

Using the drippings from searing, add the oil, keeping your heat medium to high. Add onions, garlic and celery, cooking for a few minutes til onions start to become translucent. Add remainder of vegetables, herbs and spices and cook for approx 10 mins this way, then re-add chicken pieces.




Cook for about 50 mins on a low to medium temperature, stirring occasionally. Meal is done when you can cut the chicken into smaller pieces with a wooden spoon and potatoes are fork-tender.

Please visit http://www.kolfoods.com/ for information on their wide range of completely free-range, organic products.