Poultry Essentials: Clay Pot Roasted Chicken

19
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 - 6
Prep:
15 Min
Cook:
1 Hr 30 Min
Method:
Bake

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 c
    chicken stock, not broth
  • 1 medium
    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

Step-by-Step

  1. PREP/PREPARE
  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. PLATE/PRESENT
  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.

Printable Recipe Card

About Poultry Essentials: Clay Pot Roasted Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom




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