Romertopf Roasted Chicken Recipes

ROMERTOPF ROASTED CHICKEN

Romertopf Roasted Chicken image

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

Ingredients

4 -5 lbs roasting chickens (Organic preferred, left whole or cut into pieces)
3/4 cup red wine
2 cups homemade chicken broth
6 red potatoes, halved
3 large carrots, roughtly chopped
1/4 lb button mushroom
8 -12 white pearl onions (left whole)
2 garlic cloves, minced
1 teaspoon tarragon
1 teaspoon rosemary
salt & freshly ground black pepper, to taste
1 tablespoon cold water
1 tablespoon cornstarch (cornflour)

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

Römertopf image

Categories Lamb Bake Marinate Steam Stew Lunch

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 5-pound shoulder of lamb, deboned
2 cups white wine
2 onions, cut into chunks
4 pounds potatoes, peeled and thinly sliced
4 zucchini, cut into chunks
4 tomatoes, peeled and quartered
5 cloves garlic
2 bay leaves
1 teaspoon curry powder
1 teaspoon sweet paprika
2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
Salt and freshly ground pepper to taste

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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