
1) Soak the clay cooker for 15 minutes. Do NOT preheat the oven!
2) Put 1 cup brown rice in a pot with 1 3/4 cups of chicken broth and bring to a boil. Cover and simmer for 20 minutes.
3) Meanwhile, dice a whole onion and/or a handful of shallots. Add a teaspoon of parsley and sage. Mix all of this with the rice and liquid.
4) Salt the whole chicken and stuff the cavity with rice mixture. I like to set the chicken on a bed of carrots.
5) Put the covered cooker in a COLD oven and set it for 480 degrees. Lift the lid at 80 minutes. If desired, baste and cook uncovered for another 10 minutes. My cooker is small, so the skin of my chicken sometimes sticks to the top, eliminating the last step.
6 comments:
I had a clay pot cooker when I was young and foolish. I gave the thing away......I have something to add to my thrift store shopping list!! I remember what wonderful dishes came from that cooker! Mouthwatering, tender and delicious. Thanks for the reminder.
hmmm, I've never tried one of these. . . . I'll keep the old thrift store/yard sale eyes open! It looks and sounds delish.
I wonder if it's regional; I haven't seen these in my thrifting journeys ... but I'll be watching. Looks like something that has earned a space in the cupboard.
Anyway, you just convinced me to keep my clay garlic roaster.
Jora
I have the TOP to a clay chicken pot just like yours. I've had it (my uncle gave it to me) for four years and have yet to find a whole one, let alone a bottom.
There must have been a store in my city which sold them, because I see them more often than not. I think a lot of shoppers just don't know what they are?
You can get them at Amazon:
http://www.amazon.com/Reco-International-Classic-Romertopf-Pounds/dp/B00032RJF4/
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