Poultry Essentials Clay Pot Roasted Chicken Food

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ROAST CHICKEN IN A CLAY POT



Roast Chicken in a Clay Pot image

Provided by LittleFamilyAdventure.com

Time 1h40m

Number Of Ingredients 9

1 3-4 pound whole chicken
2 carrots, cut in half and sliced
3 russet potatoes, cubed
1/2 red onion, chopped
3 garlic cloves, crushed
2 sprigs rosemary
2 sprigs thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Soak clay baker in warm water for 15 minutes.
  • Remove baker from water. Place carrots, potatoes, onions, and garlic in the bottom of baker.
  • Toss with half of the herbs, salt, and pepper.
  • Add chicken on top of vegetables and add remaining herbs, salt, and pepper. Cover with top lid of baker.
  • Place in a cold oven. Set oven temperature to 450 degrees and bake for 1 hour. Remove lid of the baker and cook for an additional 20 minutes, or until chicken is browned and the meat thermometer inserted in thigh area reads 165°F.
  • Remove from oven and set baker on a cutting board or trivet to rest for 10 minutes.

POULTRY ESSENTIALS: CLAY POT ROASTED CHICKEN



Poultry Essentials: Clay Pot Roasted Chicken image

Clay pots were very popular during the Roman era, and history records their use even further back. This recipe is very basic, although I have added a few of my own touches to the dish. If you do not have a clay pot, you might consider getting one; they have so many wonderful uses. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Chicken

Time 1h45m

Number Of Ingredients 11

PLAN/PURCHASE
1 brine solution, more on this later
1 large whole chicken, 4 - 5 pounds (1.8 - 2.2 kg)
1 medium yellow onion, thickly sliced
2 stalk(s) celery, cut on the bias, 1-inch thick (2.5cm)
2 medium carrots, cut on the bias, 1-inch thick (2.5cm)
3/4 c chicken stock, not broth
1 medium apple, quartered
2 Tbsp sweet butter, unsalted, softened
black pepper, freshly ground, to taste
sweet paprika, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Chef's Note: Make a standard brine solution (1/4 cup fine-grained kosher salt, per quart of water), and make enough to cover the chicken.
  • 4. Allow the chicken to brine, in the fridge, for 2 hours.
  • 5. While the chicken is brining, soak the clay pot in water.
  • 6. Remove the chicken from the brine, and rinse; inside and out.
  • 7. Prep your veggies.
  • 8. Lay the veggies in a layer at the bottom of the pre-soaked clay pot.
  • 9. Add the chicken stock.
  • 10. Add the quartered apple to the cavity of the chicken, and then truss.
  • 11. Place the chicken on top of the veggies, and rub the skin with the softened butter.
  • 12. Sprinkle with the pepper, and paprika.
  • 13. Chef's Note: Because we have brined the chicken, we will not be adding any additional salt.
  • 14. Place a rack in the bottom position of a cold oven, and then cover the clay pot, and place into the oven.
  • 15. Set the temperature to 450f (235c).
  • 16. Bake the chicken until the juices run clear, about 1.5 hours.
  • 17. Chef's Note: Allow the chicken to rest for 10 minutes before carving.
  • 18. Chef's Note: Discard the apple before carving.
  • 19. PLATE/PRESENT
  • 20. You can separate the veggies from the broth, and then serve it on the side with the carved chicken. Enjoy.
  • 21. Keep the faith, and keep cooking.

POT-ROAST CHICKEN WITH STOCK



Pot-roast chicken with stock image

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 2h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

2 tbsp olive oil
2.4kg chicken - buy the best you can afford
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 peppercorns
175ml white wine
1.2l chicken stock

Steps:

  • Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
  • Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
  • Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Nutrition Facts : Calories 500 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.6 milligram of sodium

CLAY POT HONEY-LEMON CHICKEN



Clay Pot Honey-Lemon Chicken image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 9

1 (3 1/2-pound) fryer chicken
1/4 cup plus 2 tablespoons fresh lemon juice (reserve lemon shell)
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon melted butter, plus 4 tablespoons, softened at room temperature
2/3 cup honey
1 1/2 tablespoons soy sauce
4 tablespoons all-purpose flour
Serving suggestion: orzo, rice pilaf, or cooked white rice

Steps:

  • Prepare a clay roaster by soaking in cold water for 15 minutes.
  • Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.
  • Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into the melted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.

ROMERTOPF CLAY POT ROAST CHICKEN



Romertopf Clay Pot Roast Chicken image

Romertopf Roast Chicken has the right seasonings to make it very moist. A Romertopf chicken baker makes one of the best clay pot chicken dishes.

Provided by Evelyn

Categories     Main Course

Time 3h15m

Number Of Ingredients 12

1 5 lb whole chicken
1 rib celery (cut into 2-3 pieces)
1/2 large red onion (cut into half)
1/2 lemon (cut in two)
4 tbsp butter (room temperature)
sprigs fresh thyme
sprigs fresh parsley
sprigs fresh rosemary
2 cloves garlic (minced)
1/2 cup white wine
1/2 cup chicken broth
Romertopf Roaster (optional)

Steps:

  • If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.
  • Only if using a regular roaster pan Preheat oven to 400 degrees. (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)
  • Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.
  • Wash chicken and dry thoroughly.
  • Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.
  • Place the lemon, celery, and onion in the chicken and any herbs that you choose.
  • Season the outside of the chicken with salt and pepper.
  • Tie legs together with kitchen twine
  • Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.
  • (A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.(B) If using regular Stoneware roaster bake for 65-70 minutes
  • 11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLAY POT CHICKEN



Clay Pot Chicken image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

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.

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