I mentioned in a comment on the last cholent post that I had experimented last weekend with a chicken cholent. It was dreadful. So I’ve been thinking about it over the last few days and I have some ideas. But my ideas have brought up some questions for me. What exactly makes a cholent?
I think every cholent that has ever been served to me contained potatoes, meat (beef), beans and barley. So in my mine, that’s what made a cholent. On the other hand, I’ve been asking many cholent-makers what makes a cholent. The one answer I’ve heard over and over again is that you can put anything you want in a cholent. Anything?
Let me phrase this in a different way. Is there a difference between a cholent and any other recipe that cooked for a long time on low heat? Or can I call anything that I tuck into the oven at 225 overnight a cholent?
The chicken cholent I’ll try again in the next couple of weeks will have no barley, no beans and no potatoes. I’ll keep the details to myself for now, because I want to try it before posting and because I don’t yet know exactly what will go in it.
I’m just wondering if anybody has any interesting cholent ideas. Any thoughts about what cholent really is?

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