Romertopf Clay Pot Roast Chicken Recipes

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.

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.

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.