poultry essentials: clay pot roasted chicken

Name: Poultry Essentials: Clay Pot Roasted Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 - brine solution, more on this later; 1 large whole chicken, 4 – 5 pounds (1.8 – 2.2 kg); 1 medium yellow onion, thickly sliced; 2 stalk(s) celery, cut on the bias, 1-inch thick (2.5cm); 2 medium carrots, cut on the bias, 1-inch thick (2.5cm); 3/4 cup(s) chicken stock, not broth; 1 medium apple, quartered; 2 tablespoon(s) sweet butter, unsalted, softened; - black pepper, freshly ground, to taste; - sweet paprika, to taste

19 Pinches 19 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 3, 2017

Clay pots were very popular during the Roman era, and history records their use even further back. This recipe is very basic, although I have added a few of my own touches to the dish. If you do not have a clay pot, you might consider getting one; they have so many wonderful uses. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 1 Hr 30 Min

method Bake

yield 4 - 6

Ingredients

PLAN/PURCHASE
1 - brine solution, more on this later
1 large whole chicken, 4 – 5 pounds (1.8 – 2.2 kg)
1 medium yellow onion, thickly sliced
2 stalks celery, cut on the bias, 1-inch thick (2.5cm)
2 medium carrots, cut on the bias, 1-inch thick (2.5cm)
3/4 cup chicken stock, not broth
1 medium apple, quartered
2 tablespoons sweet butter, unsalted, softened
- black pepper, freshly ground, to taste
- sweet paprika, to taste

How To Make poultry essentials: clay pot roasted chicken

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 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.
Step 4

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

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

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

Prep your veggies.
Step 8

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

Add the chicken stock.
Step 10

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

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

Sprinkle with the pepper, and paprika.
Step 13

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

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

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

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

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

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

PLATE/PRESENT
Step 20

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

Keep the faith, and keep cooking.
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