Clay Pot Chicken For Dinner, Why Not?!

Clay pot cooking has been around for centuries and I only caught onto it when we lived in Belgium a few years ago and my friend, Cecile bought me this Romertopf clay chicken casserole dish.  I had seen it at a restaurant where my interest was piqued and I wanted to try it as well.  It was on a much smaller scale but Cecile hooked me up when she bought me the pot.  Here’s the instructions for the most mouth watering, juicy, flavorful chicken you can cook in an oven.

1 whole chicken (I use around 5 lbs so I can have leftovers)

Your favorite “chicken” spices (I used rosemary, Lawry’s Season Salt, pepper, poultry seasoning and a smidge of regular salt, all up to you and what you like)

DO NOT PREHEAT OVEN!

The first time you use your clay pot you need to soak the lid and bottom for about 2 hours.  This helps create the moisture that will be transferred to your chicken as it cooks, that way the chicken will be moist from the moisture from the pot. 

After you soak your pot you need to rinse off your chicken and then season it with the herbs and spices you have chosen.  Just an fyi, I did not use more than 1/8 tsp of each seasoning on my chicken, except for the rosemary.  

Place the chicken with the BREAST SIDE DOWN into the pot.  The reason you need to do this is that the breast is the driest meat on the bird and if you place it upside down in the pot, the moisture will naturally gravitate that direction as well.  Add more seasonings if you like, adjust them to where you think that you would like then place the lid on the pot.   

Turn the oven on NOW to 425.  I cook my 5 lbs chicken about 1.5 hours. 

After 1.5 hours, I take the pot out of the oven and sit it on the stove.  It will still continue to cook the chicken because of the heat and steam that are built up inside the pot-so be forewarned, it will be VERY hot when it is opened and also full of steam.  I use oven mitts and a butter knife on the opposite side of the pot, to take the lid off so that the steam does not hit my face. 

Next, grab a couple of tongs or the lifters that you use when you take a turkey out and position them under the bird, lifting gently onto a platter.  Slice or quarter as desired.

I also like to change things up every now and again and instead of seasonings, I open a can of cream of chicken soup and cream of celery soup and spread over the top then cook the same way.  The reason I do this is so that I can use the juices that have dripped off of the meat in a gravy or sauce.  You can siphon out the fat so that it is less caloric if you like.  I do. 

You can find your own here! http://www.romertopfclaybakers.com/category/products/clay-bakers/

Horny Dinosaur Chicken

Okay, here's the rub...literally! lol  Michille and Martin (daughter and son in  law-respectively) bought me a big present.  I opened the wrapping and on the outside it said hornea des asaurus when after turning the box around I figured out it was a beautiful toaster oven...with a rotisserie!  I told Martin, "Oh!  Thank you for the horny dinosaur," and it has been a running joke ever since.  I use the oven mainly for the rotisserie item.  It is so awesome.  It is a GE model and very well made.  After reading the handbook (yes, I read the instruction manuals on things) I learned how to operate my "horny dinosaur" to make the most moist, juicy, tender and flavorful chicken in the world.

When we lived in Belgium (stationed there for 9 years) we went to the weekly markets and they made a very good rotisserie chicken that I wanted to try and do for myself but never had the rotisserie before.  So, alas, my son in law and daughter made it happen.  Anyhow, onto making Horny Dinosaur Chicken.

First assemble all your ingredients.  

You will need a chicken 5 lbs. or under (as stated in the GE manual)

1 TBS poultry seasoning

2 tsp onion powder

2 tsp garlic powder

3 tsp season all 

Kitchen String

Kitchen Shears

And um...your rotisserie!

First you make your rub.  There is no particular order, just ensure that all ingredients are there.

Then you rinse your chicken off and take out any packets of internal organs that may be inside.  Pat dry the chicken.

Next you need to rub the "rub" into the inside of the chicken, under the skin and around the chicken skin itself.  Next, tie the chicken legs together and wrap the kitchen string around the chicken ensuring that you have the wings up tight next to the chicken.  If not, they will catch on the rotisserie roof or bottom and it may cause problems with your rotisserie.

Next you need to put the spit through the meat of the bird and attach the "forks" into the meat of the chicken as well.  Make sure the screws are screwed in very well to the spit apparatus.  

Another view.

Next you insert the spit apparatus into the oven.  The pointed end goes into the round opening on the side.  There are two notches on the opposite end with the blunt tip.  The spit sits into the grove with the TINY notch, not the next one over.  Make sure you put it on the right one.

Close the door to the rotisserie after ensuring the drip pan is in place.  Turn the oven on to 400 degrees (book says 450 but I like 400, it doesn't crispyfy (word?) the skin as much.  Leaves it more most.  Turn the second dial to "rotisserie" and the third dial to "stay on".  Then set your kitchen timer.  It takes approximately 30-40 minutes per pound of chicken.  So since my chicken was right at 5 lbs., I cooked it for a little over 2.5 hours.  

I checked on it occasionally and at the 2 hour and 40 minute mark I got the thermometer.  I know it's a little blurry and dark but I couldn't take the flash because you wouldn't be able to see it.  It reads 172.  Perfect!

I took the spit out of the chicken, grabbed my oven mitts, opened the door and took out the chicken on the spit.  I set it aside on the platter, cut the string off and Voila!  

Horny Dinosaur Chicken!  aka Herbed Rotisserie Chicken.  I served it with baked potatoes and a mix of steamed vegetables.  

I sure hope you enjoy this as much as our family does!

*hugz and blessings*

Elizabeth

Chicken!

I don't know if you have been introduced or not, but these recipes are from a very awesome and creative individual by the name of Susan Branch.

I have been a fan of her work since the 80's and have loved each and every beautiful watercolor that she has done.  They are whimsical, insightful, useful and down-right adorable!  I added her link to the page so you could follow her blog if you choose.  I visit it regularly.  Her books as well as some other vintage era items are also for sale on another part of her blog.  Visit her today and enjoy her as much as I do.

*hugz n blessings*
Elizabeth

http://www.susanbranch.com/