Thracian Clay Pot Recipes

Steps:

• Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
• Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around.

Steps:

• Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
• With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
• In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
• Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
• Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
• Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.