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Tuesday, June 15, 2010

Clay Pot Roasted Chicken with Vegetables

The first time I was introduced to clay pot cooking, I thought I was in heaven!! You can take just about any mundane ingredients, put them in the clay pot and voila!! You have an extremely moist gourmet dish that is not only healthy, but saves on dishes if you put the veggies in it as well. Because the clay pot is soaked, both top and bottom before putting in a cold oven, the food is steamed, retaining the vitamins and minerals in the food.  Romertopf clay pots are lead free, and I can't imagine that any other clay pot company could get away with selling anything other than lead free as well. You can buy one like mine here:   Or you can wait to find one at a garage sale like I did.  I have purchased 3 different ones and different sizes from garage sales for $5.00 each.  Tim just brought home the biggest size they carry for only $ 5.00-not bad for a $70.00 item!

Clay Pot Roasted Chicken with Vegetables

1/4 cup cooking White Wine (I often use organic Balsamic Vinegar)
1/2 cup organic Olive Oil
Fresh herbs from the garden, or whatever combination of dried herbs you want to use.  Today I used Lemon Thyme, regular Thyme, Sage,  Flat leaf Parsley, and a little Rosemary.
3 Cloves of organic Garlic, minced
1/2 Tsp. medium grind Celtic Sea Salt
Freshly ground organic Black Pepper
About 2 cups Fresh organic red new potatoes, in chucks if too big
About 2 cups Organic baby Carrots
One bunch of small red Radishes (I never thought about cooking these, but once I tried it, found it to be a real treat! Trust me!)
A small red onion cut into large chunks
4 lb. whole Organic Chicken
Largest size Clay Pot (I only have the next smaller size, the largest would definitely be much better so that all of the veggies are cooked in the sauce.

Do not preheat the oven!
Soak the top and bottom of an appropriate sized clay pot cooker in a clean sink filled with water for 15 minutes.  Wash the chicken inside and out.  Pat dry.  Bend the wings behind the chicken, and put into the clay pot.  Using your fingers, gently lift the skin of the chicken, and separate the skin without breaking it throughout the breast and leg areas.  Combine first 6 items in a bowl and whisk. Put the herb mixture in between the skin and the flesh of the chicken including the legs, saving a little to put on top of chicken and then on top of the veggies when they are in the pot.  Smooth wine mixture on top of the skin. (I use my fingers.)  Arrange the veggies around the chicken.  Using a spatula, scrape down the rest of the mixture and pour over the veggies. Put the clay pot in the cold oven, and turn the oven to 450 degrees.  Bake for 90 minutes, removing the lid for the last 10 minutes to brown the chicken.  Using very thick oven mitts, remove the clay pot from the oven and let rest for 15 minutes.  Serve from pot if desired.

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