1 hr 25 mins
One of my most treasured gadgets is a clay Romertopf cooker. It makes the most delicious and moist roasted chicken or turkey I have ever tasted. You have to soak both lid and body of the cooker for 10/15 minutes in cold water before you can use it. It's the steam that produces the cooking medium so no oil or fats are needed making the cooker a very healthful way of cooking.
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Units: US | Metric
- 4 -5 lbs roasting chickens (Organic preferred, left whole or cut into pieces)
- 3/4 cup red wine
- 2 cups homemade chicken broth
- 6 red potatoes, halved
- 3 large carrots, roughtly chopped
- 1/4 lb button mushroom
- 8 -12 white pearl onions (left whole)
- 2 garlic cloves, minced
- 1 teaspoon tarragon
- 1 teaspoon rosemary
- salt & freshly ground black pepper, to taste
- 1Soak lid and body of cooker in water for 10-15 minutes.
- 2Remove skin from chicken pieces if using.
- 3Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
- 4Turn oven on to 480F (250C) and bake for 60 minutes.
- 5Remove lid from clay cooker.
- 6Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
- 7Continue cooking chicken and veggies, uncovered, for 15 minutes.
- 8Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.
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Nutritional Facts for Romertopf Roasted Chicken
Serving Size: 1 (614 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 998.1
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 13.6 g
- Cholesterol 214.5 mg
- Sodium 693.7 mg
- Total Carbohydrate 71.5 g
- Dietary Fiber 9.2 g
- Sugars 12.5 g
- Protein 61.9 g