Poultry Essentials Clay Pot Roasted Chicken Recipes

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.

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.

ROMERTOPF ROASTED CHICKEN

Steps:

• Soak lid and body of cooker in water for 10-15 minutes.
• Remove skin from chicken pieces if using.
• Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
• Turn oven on to 480F (250C) and bake for 60 minutes.
• Remove lid from clay cooker.
• Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
• Continue cooking chicken and veggies, uncovered, for 15 minutes.
• Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.

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.

POULTRY ESSENTIALS: CLAY POT ROASTED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: Make a standard brine solution (1/4 cup fine-grained kosher salt, per quart of water), and make enough to cover the chicken.
• 4. Allow the chicken to brine, in the fridge, for 2 hours.
• 5. While the chicken is brining, soak the clay pot in water.
• 6. Remove the chicken from the brine, and rinse; inside and out.
• 7. Prep your veggies.
• 8. Lay the veggies in a layer at the bottom of the pre-soaked clay pot.
• 9. Add the chicken stock.
• 10. Add the quartered apple to the cavity of the chicken, and then truss.
• 11. Place the chicken on top of the veggies, and rub the skin with the softened butter.
• 12. Sprinkle with the pepper, and paprika.
• 13. Chef's Note: Because we have brined the chicken, we will not be adding any additional salt.
• 14. Place a rack in the bottom position of a cold oven, and then cover the clay pot, and place into the oven.
• 15. Set the temperature to 450f (235c).
• 16. Bake the chicken until the juices run clear, about 1.5 hours.
• 17. Chef's Note: Allow the chicken to rest for 10 minutes before carving.
• 18. Chef's Note: Discard the apple before carving.
• 19. PLATE/PRESENT
• 20. You can separate the veggies from the broth, and then serve it on the side with the carved chicken. Enjoy.
• 21. Keep the faith, and keep cooking.