Romertopf Roasted Chicken Recipes
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
RöMERTOPF
Steps:
- Marinate the lamb in the white wine overnight. Drain, saving the marinade.
- Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
- Preheat the oven to 375 degrees.
- Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
- Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.
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