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Prep 25 mins
Cook 1 hr
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.
- 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
- 1 tablespoon cold water
- 1 tablespoon cornstarch (cornflour)
- Soak lid and body of cooker in water for 10-15 minutes.
- Remove skin from chicken pieces if using.
- Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
- Turn oven on to 480F (250C) and bake for 60 minutes.
- Remove lid from clay cooker.
- Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
- Continue cooking chicken and veggies, uncovered, for 15 minutes.
- Make 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.
I was looking for Romertopf recipies and apparently no one uses these or haven't learned that this is the ultimate cooker. This recipe turns out quite lovely. Do you have any more? Thank you Sue. Kari
After reading this recipe, I want to see about this clay cooker. Honestly, I don't need another anything, but the way you write, I might just have to take the leap. Let you know. Lolly