Romertopf Clay Pot Chicken Recipes
ROMERTOPF CLAY POT ROAST CHICKEN
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
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
HERB AND LEMON CHICKEN IN A CLAY POT
This recipe utilizes a clay cooker, such as a Romertopf. (for alternative cooking method without a clay pot, see diner524's review) The chicken stays juicy but still gets a crispy skin on top. Remember the clay pot and lid need to be soaked in cold water for 15 minutes before using. Try to find an Herbes de Provence that includes lavender flowers. This is good with steamed rice, or roasted vegies. The juices from the clay pot are good over the rice or vegies.
Provided by Outta Here
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
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.
ROMERTOPF ROASTED CHICKEN
One of my most treasured gadgets is a clay Romertopf cooker. It makes the most delicious and moist roasted chicken or turkey I have ever tasted. You have to soak both lid and body of the cooker for 10/15 minutes in cold water before you can use it. It's the steam that produces the cooking medium so no oil or fats are needed making the cooker a very healthful way of cooking.
Provided by SueVM
Categories < 4 Hours
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 998.1, Fat 47.9, SaturatedFat 13.7, Cholesterol 214.5, Sodium 693.8, Carbohydrate 71.6, Fiber 9.2, Sugar 12.5, Protein 61.9
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