Roasted Chicken in Clay

Chef Dan and Kitchen University team up to bring you a juicy, tender and delicioous way to cook chicken. In a Clay Baker. (Available at www.kitchenuniversity.net)

Category:

Howto & Style

Tags:

• food
• healthy
• roast
• chicken
• clay
• cooking

[scriptotres]

I've got one of these romertopf pots at home, don't really understand where the fuss is about, they do not give good results.

[seattwa]

Soak the pot and lid for 20 minutes first - i didnt know that, great tip! Thank you!

[changinglivesagain]

Have you thought of browning it first to get the flavor of the maillard reaction, then placing it in the clay?

[obaidCarkey]

@mooch357

go to kfc!

[mooch357]

THATS A PRETTY SICK LOOKING BIRD THERE DANNY BOY!!! What do you think about the idea of pulling off the cover for the last 15 minutes or so just to crisp it up a little? Regards, Mooch.

[777Aharon]

The most detailed demostration of romertopf cooking on youtube. But I'd rather chop up my seasoning fresh from scratch; it surely tastes better and it avoids the detrimental additives of processed seasoning.

[franulele]

@TomsLastJoint The A section of a classical piece written in sonata form (such as this by Beethoven) is always repeated. Of course, you can always mute the sound if you don't like it.

[Kurtkristian]

Because the chicken comes out pale and the skin is not crisp, can it be put in another pan after cooking in the clay cooker, and back into the oven on broil (with the oven door slightly open an inch or two) and let the skin get crisp?

[jmg1957]

well done.