Claypotchicken Recipes

CLAY POT CHICKEN RECIPE

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!

CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT) RECIPE

Steps:

• Soak top and bottom of 3 1/4-quart/3.25-liter clay cooker in water for 30 minutes; drain. Line bottom and sides of the cooker with parchment paper.
• Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the in the center.
• Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and cover.
• Place in a cold oven and set the temperature to 475 F/250 C. Bake until chicken is tender and juices run clear when the thigh is pierced about 1 1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
• Carve chicken and drizzle with pot gravy . Serve with the whole garlic cloves, vegetables, and French bread.

CLAY POT BAKED CHICKEN RECIPE

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 POT CHICKEN

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 SESAME CHICKEN

Steps:

• Pre-soak 3-quart clay pot.
• Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
• Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
• Transfer the chicken to a serving plate and garnish with the scallions.

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT

Steps:

• Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
• Line bottom and sides of cooker with parchment paper.
• Combine olive oil, garlic and herbs in cooker.
• Rinse and pat dry chicken reserving neck and giblets for other use.
• Place chicken over garlic mixture.
• Drizzle with lemon juice.
• Sprinkle with salt and pepper.
• Place covered cooker in COLD oven.
• Set oven at 475 degrees F.
• Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
• Remove cover; bake until chicken is crisp and brown.
• 5 to 10 minutes.
• Carve chicken and spoon cooking liquid over chicken.
• Serve with garlic and french bread.

HERB AND LEMON CHICKEN IN A CLAY POT

Steps:

• Mash Herbes de Provence into the softened butter until well blended.
• Rinse chicken inside and out and pat dry with paper towels.
• Soak clay pot and lid in cold water for 15 minutes.
• Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
• Slice remaining 1/2 lemon into 3 or 4 slices.
• After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
• Pour broth over chicken and cover pot with soaked lid.
• Place in a COLD oven and set heat at 450°F.
• Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
• (Lid can be removed the last 10 minutes, for crisper skin.).
• Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.

CARAMELIZED CLAYPOT CHICKEN

Steps:

• For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
• For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
• Garnish with cilantro and serve with steamed jasmine rice (optional).