Roasting a chicken is usually considered as one of the easiest things to do. And, if you roast it into the clay pot cooking, it is much easier to cook! The clay pot makes it without any inconvenience.
Prepared in the clay, chicken stays juicy and succulent, and cooks very elegantly. Meat in the clay pot remains wet and the flavours show their magic as they mingle and mix with vegetables, spices and aromatics.
Usually, clay pot used to cook anything is unglazed. Before putting inside the oven, the pot is drowned in the water, so that the clay can consume all the liquid and transfer it into the food as the food gets prepared. This makes sure that the food will be deliciously supple throughout the cooking. Clay pots are generally used to prepare soups, meats, vegetables, desserts, soups and even breads as well.
Clay pots are in use since thousands of years, and from that time, various cultures have been adopted to transfer these pots into several shapes and sizes. However, the most common pots in use are the red clay pot (used for chicken and vegetable), the tagine (a cone shaped top pot belongs to North Africa), the fish baker (a pot with a fish like shaped), the Boston bean pot (a narrow mouthed bulbous pot) and the garlic toaster (a pot with a small size dish shaped). The wide variety of pots mentioned above have several uses and is quite attractive.
However, there are certain rules to cook in the clay pot. These are listed below –
- Make sure that you always use unglazed clay pot before you start to cook. If you don’t follow this, they will surely dry up and break due to the high heat
- Don’t even think to change or quick the temperature in between. You should always place you pot in the cold oven and after then, increase the temperature by 10-15 minutes
- Do not keep cooked food in the clay pot. If you do so, the main flavours of the cooked food will seep into the clay and will be difficult to remove.
Now, let’s see how to prepare perfect roast chicken and vegetables in the clay pot –
This title suits it at its best, because whenever the roast chicken and vegetables come out of it, it comes at its best. You can throw the vegetables in the pot at the same time you put chicken in the pot, but we usually sprinkle them surrounds the chicken for 30 minutes into the cooking process, because we prefer that vegetables should be slightly less cooked. To make this, you can use red clay pot in oval shaped.
Ingredients required preparing this recipe –
- 1 organic chicken. It should be rinsed properly
- 2 teaspoons fennel seeds. They should be lightly crushed
- 1 teaspoon salt
- ¼ teaspoon mild paprika
- ½ spoon pepper
Vegetables you required preparing this –
- 2 celery stalks
- 2 carrots
- 1 medium apple (optional)
- 1 yellow onion
- 1 fennel bulb (optional)
- 2 tablespoons fresh herbs plus a little more garnish
- 1 starchy vegetable such as turnip, potato, celery root, yam, etc
- Salt and pepper
How to prepare –
- Soak the clay pot for 10 minutes in water. Add all the spices in the small dish and rub them properly onto the chicken from inside as well as outside
- Put the chicken into the pot and cover it with lid. After then, put the clay pot in the cold oven. Set temperature of the oven to 425 degrees and leave it there for 30 minutes
- In the meantime, cut the vegetables in a decorative fashion
- Take out the hot pot from the oven and uncover it. Sprinkle veggies around the chicken and decorate it with pepper, salt and herbs
- Now, cover the clay pot cooking into the oven again for another 45 minutes, so that the chicken is completely prepared
- Before serving, leave the chicken open for 10-15 minutes. Add some fresh herbs and then, serve it out of the pot.