Medieval Chicken In A Clay Roaster Recipes

JUDHABA AL TAMR: CLAY OVEN CHICKEN

Steps:

• Boil dates until they are soft and mushy, drain and mash. Remove any pits.
• Cut bread into bite-size pieces, and soak in water until the bread is thoroughly sodden. Drain gently.
• Mix the soaked bread with the mashed dates, honey, sesame oil, spices and walnuts (if using them).
• Line the bottom of a 9 x 13-inch baking pan with pita or tortillas.
• Take a tomato can or other similarly sized can, remove top and bottom, and place it in the middle of the pan. Add the bread mixture to the pan, placing it around the can. Add water to the bread mixture to make sure it is thoroughly wet.
• Cover the top of the bread mixture with pita or tortillas. If they don't fit, they can be torn to appropriately sized pieces.
• Balance the chicken on top of the can.
• Bake in clay oven until the chicken is just done.
• Remove the chicken. Remove the top pita or tortilla and break into pieces. Empty any juices that have accumulated in the pan into the bread pudding.

CLAY OVEN-ROASTED CHICKEN

Steps:

• Soak clay oven in water to cover for 10 to 15 minutes.
• Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
• Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.

CLAY POT HERBED ROAST CHICKEN

Steps:

• Soak the baker and lid for 30 minutes in cold water.
• In a small bowl, mix olive oil, lemon zest, lemon juice, mustard, herbs and salt & pepper. Rub HALF of this mixture over the chicken. Toss the remaining mixture with the vegetables
• Place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. Pour the wine around the chicken and over the vegetables.
• Place the cover on the baker and place in cold oven.
• Set oven to 450℉ and cook for 90 minutes.
• Remove the lid and cook chicken another 10-15 minutes to crisp and further brown.
• Let chicken rest about 15 minutes before carving.

ROMERTOPF CLAY POT ROAST CHICKEN

Steps:

• If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.
• Only if using a regular roaster pan Preheat oven to 400 degrees. (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)
• Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.
• Wash chicken and dry thoroughly.
• Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.
• Place the lemon, celery, and onion in the chicken and any herbs that you choose.
• Season the outside of the chicken with salt and pepper.
• Tie legs together with kitchen twine
• Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.
• (A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.(B) If using regular Stoneware roaster bake for 65-70 minutes
• 11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

ROAST CHICKEN IN A CLAY POT

Steps:

• Soak clay baker in warm water for 15 minutes.
• Remove baker from water. Place carrots, potatoes, onions, and garlic in the bottom of baker.
• Toss with half of the herbs, salt, and pepper.
• Add chicken on top of vegetables and add remaining herbs, salt, and pepper. Cover with top lid of baker.
• Place in a cold oven. Set oven temperature to 450 degrees and bake for 1 hour. Remove lid of the baker and cook for an additional 20 minutes, or until chicken is browned and the meat thermometer inserted in thigh area reads 165°F.
• Remove from oven and set baker on a cutting board or trivet to rest for 10 minutes.

MEDIEVAL CHICKEN IN A CLAY ROASTER

Steps:

• Soak the clay pot according to the manufacturer's instructions.
• Spatchcock the chicken, making sure to remove the keel bone and breast cartilage, but not cutting the bird into halves. Rinse.
• Season the chicken inside and out to taste with the salt and pepper.
• Combine the softened butter and the minced garlic. The amount of garlic should be adjusted based upon your preference.
• Using your fingers, spread the garlic butter between the meat and the skin of the breast and leg meat.
• Wrap the chicken around the quartered onions and fresh rosemary and place in the prepared clay pot.
• Pour the white wine and the orange juice over the prepared bird, allowing the excess liquid to pool at the bottom of the pot.
• Place covered clay pot in COLD oven and turn the heat on to 450 degrees. Bake until the chicken is cooked (use an oven thermometer) through, checking often after the one hour mark. The time will vary based upon the size of the bird(s). (In our oven, baking time is typically between 75 and 90 minutes.).
• As the bird gets close to being done, take the cover off the pot and allow it to brown.
• Allow the chicken or hens to cool for 10 minutes in the pot with the juices after removing from the oven. Collect the juices and skim off as much fat as possible.
• Cut up and serve the bird with some of the lovely skimmed juice on the side. Thicken it if you want, but we like it just as is.

MEDIEVAL ROASTED CHICKEN

Steps:

• Preheat the oven to 325 degrees F. Combine all ingredients together to prepare the marinade. Dip the whole chicken in the marinade. Cover chicken completely with marinade. Let sit for 4 to 5 minutes. Place chicken on a sheet pan. Cook for 50 minutes uncovered, or until the chicken is cooked through and the juices run clear.