Clay Pot Roasted Chicken

CP Roasted Chicken 4

Chicken ready to be roasted!

Clay pot roaster

Clay Pot

Soaking the clay pots

Soaking the clay pots

Clay Pot Roasted Chicken

Ages ago, I owned a clay pot roaster but along with way with several moves, it was somehow broken and never replaced. Then my good friend Cynthia surprised me the other day and gave me one that used to belong to her Mother-in-Law. I could hardly wait to get it home and use it. As soon as the juicy yet beautifully browned chicken came out of the oven, I remembered why I loved it so and wondered why I had not replaced the baker sooner. It is incredibly moist and tender to the point that it practically falls off the carcass. Don’t think you are limited to only chicken with a clay pot roaster. You can bake potatoes, prepare stews, casseroles, lasagna, meatloaf, cobblers and even bread pudding.  The key is to soak the roaster for 15 minutes in cold water before using it. Then key number two is to always place it in a COLD oven and never a preheated one. The shock of placing it in a warm oven can cause your clay baker to crack. And because it is such a good heat conductor, you can keep food warm for quite some time after removing it from the oven. Try the recipe I have used below that I served with tomato slices and roasted cauliflower. Delicious!

Honey Roasted Chicken

Yield: 4-6 servings

1 (4 to 4-1/2 pound) whole roasting chicken (it will have a pop-up thermometer already inserted)
2 lemons
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter, melted

Soak the clay pot roaster in cold water for 15 minutes. Meanwhile, remove the giblets from the chicken and discard or save for another use. Remove the roaster from the soaking water and dry. Place the chicken with the breast side up in the bottom of the roaster. Cut one of the lemons in half and squeeze all over the chicken. Place the used lemon halves in the cavity and sprinkle the outside with the salt and pepper. Cover and place in a cold oven. Turn the oven on to 400 degrees and cook for 1 hour. After 55 minutes, whisk together the juice of the remaining lemon, honey, Worcestershire sauce, and melted butter. Pour the honey mixture over the top of the chicken, cover, and cook another 45 to 55 minutes or until the thermometer has popped up and the chicken is done. Allow to rest uncovered for 10 minutes. Slice and serve warm.


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