Poultry Essentials Clay Pot Roasted Chicken Recipes

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ROMERTOPF CLAY POT ROAST CHICKEN



Romertopf Clay Pot Roast Chicken image

Romertopf Roast Chicken has the right seasonings to make it very moist. A Romertopf chicken baker makes one of the best clay pot chicken dishes.

Provided by Evelyn

Categories     Main Course

Time 3h15m

Number Of Ingredients 12

1 5 lb whole chicken
1 rib celery (cut into 2-3 pieces)
1/2 large red onion (cut into half)
1/2 lemon (cut in two)
4 tbsp butter (room temperature)
sprigs fresh thyme
sprigs fresh parsley
sprigs fresh rosemary
2 cloves garlic (minced)
1/2 cup white wine
1/2 cup chicken broth
Romertopf Roaster (optional)

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.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROAST CHICKEN IN A CLAY POT



Roast Chicken in a Clay Pot image

Provided by LittleFamilyAdventure.com

Time 1h40m

Number Of Ingredients 9

1 3-4 pound whole chicken
2 carrots, cut in half and sliced
3 russet potatoes, cubed
1/2 red onion, chopped
3 garlic cloves, crushed
2 sprigs rosemary
2 sprigs thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

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.

CLAY POT CHICKEN



Clay Pot Chicken image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

Steps:

  • Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
  • Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
  • Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
  • Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

CLAY POT BAKED CHICKEN RECIPE



Clay Pot Baked Chicken Recipe image

Cooked and served in a clay pot, which maintains moistness in the meat during baking and retains heat while serving, this succulent, tender chicken is irresistible.

Provided by RecipeTips

Number Of Ingredients 8

3 pounds to 4 pounds whole chicken
1 medium onion, coarsely chopped
2 cloves to 3 cloves of garlic, chopped
1 cup parsley, stems removed
1 tablespoon fresh rosemary (optional)
1 tablespoon butter or canola oil
Salt and pepper
Paprika for garnish

Steps:

  • Soak top and bottom of clay pot in cold water for 10 minutes, or follow soaking directions provided with the clay pot. Do not preheat oven. Rinse chicken in cold water, pat dry with paper towel. Lightly oil outside of chicken and sprinkle salt & pepper inside cavity and on the outside skin. Place chicken breast side up in clay pot and fill cavity of chicken with onion, garlic, parsley, fresh rosemary, and oil. Sprinkle paprika on top of chicken. Cover and put in a cold oven. Turn oven to 425 degrees F.; bake 90 minutes. Remove the top during the last 10 minutes of baking to brown. Remove from oven and place on hot pads or a towel. Do not put on a cold surface. Serve directly from clay pot as it retains heat well.

CHICKEN IN A POT



Chicken In A Pot image

You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

1 1/2 cups low-sodium chicken broth
1/3 cup dry white wine
1 whole chicken (3 to 4 pounds), rinsed and patted dry (giblets removed)
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 leeks (white and light-green parts only), halved lengthwise, rinsed well, and cut into 2-inch pieces
10 baby carrots or 5 carrots, halved if large and cut into 2 1/2-inch lengths
5 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 pound new potatoes, halved (quartered if large)

Steps:

  • Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
  • In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
  • Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

Nutrition Facts : Calories 592 g, Fat 28 g, Fiber 4 g, Protein 46 g

CLAY OVEN-ROASTED CHICKEN



Clay Oven-Roasted Chicken image

Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.

Provided by Alan in SW Florida

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 3

1 (3 1/2-4 lb) whole chickens
1 lemon, quartered
1 teaspoon dried tarragon

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.

Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6

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