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.
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 CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
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 CHICKEN
A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!
Provided by Luschka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 180 degrees Celcius.
- Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
- Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
- Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
- Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
- Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT
I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.
Provided by Herb Lady
Categories Chicken
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 10
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.
CLAY POT CHICKEN WITH GARLIC CARROTS AND POTATOES
This is our family's favorite recipe. I created this recipe when I purchased my first clay pot. Chicken will be very moist and tender; potatoes are done in the same pot. What more could you want? Easy, delicious and great looking dish. I promise, that even your pickiest eaters will be asking for seconds.
Provided by AngelaSept
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak clay pot for 15 min.
- Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
- In a clay pot, add potatoes, carrots and chicken on top.
- Place your clay pot in the cold oven and roast at 430F for 1.5 hours.
CARAMELIZED CLAYPOT CHICKEN
Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
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).
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