Recipes

Date: 2012/10/13
"A comment on why Leebay's chicken was overcooked. Clay pots retain heat extremely well. As mentioned, if you let the chicken cool in the pot this could have been the problem, especially if the top was left on or left in the oven after it was turned off. When the chicken is done I immediately remove it to a cutting board to rest and then get the veggies and whatever juices are in the bottom."

Date: 2012/10/13
"I have cooked variations of this recipe at least ten times, using two different ovens. Every time the chicked is moist, especially the breasts - that's why I use the clay pot. I always cook at 450, in part because I have a Romertopf clay baker and they recommend 450 degrees. I do two things differently - I soak for 20 minutes and I rub the outside of the chicken with oil. My variations include adding cut potatoes and carrots around the chicken, occasionally some white wine, and a variety of ingregients for the cavity, depending on what I have handy. Adding fresh herbs, garlic, celery, onion, etc tends to flavor the juices I use to make a gravy, either a traditional one with butter and flour or just au juice. Sometimes I put thick slices of onion or potatoes under the chicken to raise it off the bottom so it does not sit in it's own juices. The basic recipe given here is a winner. Try meatloaf in the clay pot-it's incredible."