ever cooked a whole chicken in a clay pot?

[SweetTooth]

I have a clay pot that I would like to cook a whole chicken in for dinner tonight.

Has anyone tried this? Any specific recipe/or things I should know?

thanks!

[Gail]

Maybe these will help?

http://community.cookinglight.com/search.php?action=showresults&searchid=559643&sortby=lastpost&sortorder=descending

[sneezles]

I cook in clay pots quite a bit. Whole chickens, chicken parts, roasts, stews...
I would soak the pot and the top for about 30 minutes (I usually just fill each with water). I've made the following recipe that Missi posted awhile back. It's very good.

Exported from MasterCook *

Clay Pot Chicken and Vegetables in Herbs and Wine

Recipe By :Teresa Steinert
Serving Size : 6 Preparation Time :0:00
Categories : Clay Pot Main Dish, Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cloves garlic
3 sprigs thyme
2 sprigs rosemary
1 whole chicken -- 5-6 pounds
1 1/2 cups dry red wine
3 slices bacon -- diced
1 teaspoon salt
1 teaspoon pepper
1 pound red potatoes -- small and halved
12 ounces baby carrots -- 2 cups
8 ounces celery root -- 1 inch chunks
8 ounces boiling onions -- small
1 tablespoon margarine -- melted
8 ounces mushrooms -- 2 cups
1 tablespoon cornstarch

Place 3 cloves garlic, thyme and rosemary in cavity of chicken. Truss
chicken and place in Ziploc bag. Pour in wine and refrigerate overnight,
turning occasionally. Soak top and bottom of pot in cold water for 30
minutes. Meanwhile, over medium heat cook bacon until brown and crisp.
Drain on paper towels, reserve drippings. Drain pot. Remove chicken from
bag and place breast side up in pot. Add wine, bacon pieces, and sprinkle
chicken with half of salt and pepper. Cover with top, place on the bottom
shelf in cold oven. Set temperature at 450 degrees for 1 1/2 hours.
About 30 minutes before chicken is done, in shallow baking pan toss
potatoes, carrots, celery root and onions with butter and 1 tablespoon
reserved bacon drippings and remaining salt and pepper. Place on upper
shelf in oven; cook 20 minutes, stirring occasionally. Add mushrooms,
cook 5 more minutes, until tender and lightly brown. When chicken is
done, remove from oven. Remove chicken to platter; pour cooking liquids
into saucepan, skimming off fat. Spoon vegetable into clay pot, place
chicken back on top. Return to oven without cover. Cook 10 to 12
minutes, until skin is brown and crisp. Meanwhile, stir cornstarch into
cooking liquids; bring to a boil over medium-high heat. Reduce heat to
medium-low; cook about 3 minutes, stirring occasionally, until slightly
thickened. Serve chicken and vegetables in clay pot with sauce on the
side.





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Suggested Wine: Pinor noir

NOTES : Garnish with additional sprigs of herb, if desired.

[munchies]

Mmm...that recipe sneezles posted sounds good.

Mom - surely you and Dad can't eat that whole chicken by yourselves, can you? ;) Maybe we need to come help out :D

Your loving daughter :)

[Curleytop]

This actually came from CL! I have made it and it turns out well!


* Exported from MasterCook *

CLAYPOT LEMON-HERB ROASTED CHICKEN

Recipe By :Cooking Light 11/00 page 206
Serving Size : 8 Preparation Time :0:00
Categories : Clay Cooker Low Fat
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lemons
2 Tablespoons Oregano -- Dried
1 Tablespoon Basil -- Dried
2 Teaspoons Black Pepper -- Cracked
1 Teaspoon Salt
1 Teaspoon Olive oil
1 Clove Garlic -- Minced
1 3 Pound Roasting chicken

Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano thru garlic) in a bowl, and mash with a fork.

Soak top and bottom of largest clay pot for 10 minutes. Empty and drain well.

Rinse chicken, dispose of neck and giblets. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together. Place lemon peel in body cavity. Place chicken breast side up in bottom of clay pot and cover with top of pot.

Place clay pot in a COLD oven and set BAKE 450°. Bake for 50 minutes, and remove top. (chicken is done 180°)

Preheat broiler. (DO NOT MOVE THE OVEN RACK).

Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.

Carefully remove clay pot from oven. Remove chicken from pot, cover chicken loosely with foil,; let stand for 10 minutes. Discard skin. Carve.

Yield:
"1 Whole Chicken"
Start to Finish Time:
"1:35"

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Per Serving (excluding unknown items): 277 Calories; 20g Fat (66.5% calories from fat); 21g Protein; 2g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat.

NOTES : We liked it, its a keeper!
Can make this WITHOUT the claypot too! Prepare as above, BUT place on rack in roaster in 375° convection oven, and roast for 20 minutes per pound. Just as good, and a lot less bother.