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Last weekend I finally managed to find good romertopf.
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A big one big sufficient for a small turkey!
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And am I glad.
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This is a neat way to cook.
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I fixed the following recipe and it came out great.
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I fudged it a bitadded a couple of quartered taters, three cut up carrots and a couple of cut up celery stalks.
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Everything came out cooked to perfection.
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After getting it, I went to the bookshelf and rummaged around for possible recipes and came across a book I'd forgotten I even had.
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These recipes are from it.
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This recipe is the only one I've actually fixed, but if the rest are as good, I'll be impressed.
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I had expected the chicken to have a soft, steamed skin, but the parts which were above the liquid were nicely browned.
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Here are some chicken ones, one for osso bucco and one for a New England boiled dinner which looks outrageous.
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In the book, Chalmers says which nearly any recipe can be adapted to the clay pot cookers by adding a hundred degrees to the listed temperature and adding half an hour to the cooking time.
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Soak the clay pot in cool water for 10 min.
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Truss the chicken securely and sit it in the pot, breast side up.
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Cut the bacon into small pcs and fry till crisp.
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Drain the bacon and scatter it over the chicken breast.
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Add in the onion, garlic, chicken broth, salt and pepper.
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Cover the pot and place it in a cool oven.
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Adjust the heat to 450F and cook for 1 1/2 hrs.
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Drain the juices into a small saucepan.
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Bring to boiling point and stir in the cornstarch dissolved in cool water.
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Add in the chives or possibly parsley to the sauce and pour it over the chicken.
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The chicken will be so utterly tender you won't have any difficulty carving it right out of the pot.
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Serve with rice or possibly noodles and a tomato salad.
