Onion Clay Pot Chicken Food

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

ONION CLAY POT CHICKEN

Steps:

• Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
• Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
• Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
• Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
• Put the butter in small clicks over the chicken and veggies.
• Cover with the lid and put the pot on a rack far down in a cold oven.
• Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary).
• Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.

CLAY POT CHICKEN

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.

SPICY CREAMY COCONUT CLAY POT CHICKEN

Steps:

• If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
• If cooking conventionally, pre-heat oven to 180°C.
• Chop chicken into large chunks, about 6cm (2 1/2") square.
• In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
• If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
• Add onion mixture to the pan and fry for about 30 seconds until aromatic.
• Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
• Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
• Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
• For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
• For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
• For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
• At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
• Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
• Remove from oven and stir in the juice of HALF the lime (or to taste).
• Taste and add a little salt if necessary.
• Serve over steamed jasmine rice and garnish with coriander leaves.

VIETNAMESE CLAY POT CHICKEN

Steps:

• Remove the skin from the chicken.
• Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
• Cover and place in the fridge for at least three hours, but not more than 24 hours.
• Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
• Cover and place the clay pot into a cold oven.
• Turn oven temperature to 360F - 375F (moderate heat).
• Bake for 1 hour or until chicken is tender.
• If using shiitake mushrooms, add 15 minutes before the end of cooking time.

HERB AND LEMON CHICKEN IN A CLAY POT

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.