CLAY POT CHICKEN RECIPE
Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that's super easy and quick.
Provided by Steve Gordon
Categories Main Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
- Prepare your vegetables.
- Place the carrots in the bottom of the baker.
- Add the potatoes.
- Add the onions.
- Add the garlic cloves.
- Arrange the chicken thighs on top of the vegetables.
- Sprinkle chicken with salt.
- Sprinkle with black pepper.
- Place the pats of butter on top of the chicken pieces.
- Place the top on the baker.
- Place the baker in a COLD oven.
- Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
- Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
- Internal temperature of the chicken should be 165F degrees to be done.
- Remove from oven when done. Let chicken rest for 15 minutes before serving.
- Enjoy!
CLAY POT BAKED CHICKEN RECIPE
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
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.
CLAY OVEN-ROASTED CHICKEN
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
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
CLAY POT HONEY-LEMON CHICKEN
Steps:
- Prepare a clay roaster by soaking in cold water for 15 minutes.
- Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
- Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.
MEDIEVAL CHICKEN IN A CLAY ROASTER
This is more a technique than a recipe, but it's special in our household because my 10 yo son can do this with minimal help. I have no idea why it's called a medieval chicken, but I originally got the recipe from a colleague. We have never used a cut-up, boneless, skinless or unprepared whole chicken, so I don't know how one would adjust the recipe to work with those cuts. You can substitute smaller roasters or cornish game hens, but adjust the cooking time accordingly. To learn to spatchcock the bird, ask the butcher to do this or check on the internet for a video.
Provided by Akikobay
Categories Whole Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.9, Fat 15.5, SaturatedFat 7.1, Cholesterol 56, Sodium 37.5, Carbohydrate 7.4, Fiber 0.4, Sugar 4.6, Protein 9
BAKER'S CLAY
This is a NON-EDIBLE cookie recipe that makes lovely ornaments to hang on your Christmas Tree.
Provided by Johanna
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
Nutrition Facts : Calories 1820 calories, Carbohydrate 381.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 13.5 g, Protein 51.6 g, SaturatedFat 0.8 g, Sodium 93427.4 mg, Sugar 1.4 g
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