poultry essentials: clay pot roasted chicken

How To Make poultry essentials: clay pot roasted chicken

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  1

  PREP/PREPARE
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  2

  Gather your Ingredients (mise en place).
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  3

  Chef’s Note: Make a standard brine solution (1/4 cup fine-grained kosher salt, per quart of water), and make enough to cover the chicken.
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  4

  Allow the chicken to brine, in the fridge, for 2 hours.
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  5

  While the chicken is brining, soak the clay pot in water.
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  6

  Remove the chicken from the brine, and rinse; inside and out.
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  7

  Prep your veggies.
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  8

  Lay the veggies in a layer at the bottom of the pre-soaked clay pot.
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  9

  Add the chicken stock.
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  10

  Add the quartered apple to the cavity of the chicken, and then truss.
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  11

  Place the chicken on top of the veggies, and rub the skin with the softened butter.
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  12

  Sprinkle with the pepper, and paprika.
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  13

  Chef’s Note: Because we have brined the chicken, we will not be adding any additional salt.
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  14

  Place a rack in the bottom position of a cold oven, and then cover the clay pot, and place into the oven.
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  15

  Set the temperature to 450f (235c).
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  16

  Bake the chicken until the juices run clear, about 1.5 hours.
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  17

  Chef’s Note: Allow the chicken to rest for 10 minutes before carving.
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  18

  Chef’s Note: Discard the apple before carving.
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  19

  PLATE/PRESENT
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  20

  You can separate the veggies from the broth, and then serve it on the side with the carved chicken. Enjoy.
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  21

  Keep the faith, and keep cooking.
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