Now that I have my clay roaster, I can make a couple of the recipes from 365 Ways To Cook Chicken that call for a clay roaster. I decided on the basic Clay Pot Roast Chicken to start, with my own addition of white and sweet potatoes.
Clay Pot Roast Chicken
1 whole chicken, about 3 pounds
1 onion, cut into large chunks
2 carrots, cut into large pieces
1 white potato, cut into large pieces
1 sweet potato, cut into large pieces
2 T butter or margarine, melted
1 T garlic paste
½ t freshly ground black pepper
1 t rosemary, crumbled
½ t thyme
1. Soak clay roaster according to manufacturer’s directions
2. Rinse and dry chicken. Place inside roaster with vegetables around the chicken.
3. In a small bowl, combine melted butter, garlic, pepper, rosemary and thyme. Drizzle over chicken and veggies. Cover chicken.
4. Place roaster in the middle of a cold oven. Turn temperature to 450 and back for 1 hour. Remove lid and roast uncovered for about 10 minutes to brown the skin lightly.
Yeah. You can see how well I did with the "lightly brown" part. Oops.
Overall, the chicken was good, and it was moist. I was not expecting so much juice to come from the chicken. It didn't let the chicken or the potatoes get crispy. Maybe if I didn't put in the veggies or potatoes the chicken would get crisp. Or maybe not. We'll see. And I read that you can bake bread in these things too...