Real Recipes From Real Home Cooks ®

poultry essentials: clay pot roasted chicken

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 4 - 6
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For poultry essentials: clay pot roasted chicken

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

How To Make poultry essentials: clay pot roasted chicken

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 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.
  • 4
    Allow the chicken to brine, in the fridge, for 2 hours.
  • 5
    While the chicken is brining, soak the clay pot in water.
  • 6
    Remove the chicken from the brine, and rinse; inside and out.
  • 7
    Prep your veggies.
  • 8
    Lay the veggies in a layer at the bottom of the pre-soaked clay pot.
  • 9
    Add the chicken stock.
  • 10
    Add the quartered apple to the cavity of the chicken, and then truss.
  • 11
    Place the chicken on top of the veggies, and rub the skin with the softened butter.
  • 12
    Sprinkle with the pepper, and paprika.
  • 13
    Chef’s Note: Because we have brined the chicken, we will not be adding any additional salt.
  • 14
    Place a rack in the bottom position of a cold oven, and then cover the clay pot, and place into the oven.
  • 15
    Set the temperature to 450f (235c).
  • 16
    Bake the chicken until the juices run clear, about 1.5 hours.
  • 17
    Chef’s Note: Allow the chicken to rest for 10 minutes before carving.
  • 18
    Chef’s Note: Discard the apple before carving.
  • 19
  • 20
    You can separate the veggies from the broth, and then serve it on the side with the carved chicken. Enjoy.
  • 21
    Keep the faith, and keep cooking.

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