Curleytop or others: Claypot baking

[Missi]

I went to a yard sale and found a hardly used Romertopf clay baker for $3.00. I searched some old postings and found that you, Curleytop, love claypot baking. Do you, or anyone else, have any tips or recipes, besides the ones posted in the Nov. issue? Also, the pot does have some dark spots in the inside. I've cleaned it with baking soda, but was wondering if these spots might just be from use? Do these "season" like pizza stones? TIA!

[Curleytop]

Missi, If you have thoroughly cleaned the clay pot, I wouldn't worry about the dark spots. I guess they come with use. Don't know which recipes I posted, refresh me!
Be sure to soak your pot, top and bottom for at least 15 minutes before you are ready to put the food in it. Dry just the inside, place your food in it, put it in a COLD oven, no preheating. (I actually have some recipes that you can put in a preheated oven, but I wouldn't chance it if you don't know the make of the pot). I always preheat for my sourdough breads!
Go to the library or a bookstore and try to find a book. I think Williams Sonoma has some. I have "CLAY COOKERY" by Consumers Guide. It is a softback. I have had little success in finding books on the subject. You might try a good Housewares store. We have a store in Torrance, CA called Cookin stuff that sell the pots and books. I have their web address:www.cookinstuff.com.
If you know what you might want to cook, let me know, I can always research it and let you know how to.... Also, do you know the name of the manufacturer of your clay cooker?
You might be able to find an 800# or address
and tell them that you need instructions.
Good luck! If you need help, just post!

[Missi]

Curleytop,

Thanks for your reply. I will look for the cookbook you suggest. My pot is a Romertopf, and came with directions and some recipes, I just trust you guys more!!!
I was wondering how the psycho chicken recipe might work in the clay pot. (Might be too juicy though?) I would also like to try bread. There is a recipe with the directions. Have you made bread in the pot before?

[Curleytop]

Missi, Romertopf is good! What size do you have? I have two long baguette pans and a knockoff LaCloche which I use for bread.
I usually use my breadmachine DOUGH METHOD
and make sourdough bread. I shape the dough and then place it in the soaked bottoms, which I initially rubbed, THE SIDES ONLY, with a little vegetable oil. The bottom you sprinkle liberally with cornmeal. After the second rising of your bread in the bottom,
(soak your lids) about 1/2 hour for my dough, I PREHEAT my electric oven to 425° cover the breads with the lids on, bake for 1/2 hour, then I take the lids off to brown the loaves more, reduce the heat about 50°
for about 10 minutes. Remove from oven, and remove the loaves from the pan, place on rack to cool. (sometimes mine stick and I have to use the spatuala to loosen the sides) I think this is because I spritz the loaves with water before I put them in the oven and sprinkle lots of poppy and sesame and sunflower seeds on them, and the seeds sometimes go over the sides (sic). Let the clay pot cool before filling the sink with water again, let them soak a little and clean them off. Then I usually put them in the oven for a few minutes to thoroughly dry. Store the clay cooker by placing the top of the cooker on the bottom, open side up and nesting the top open side up inside.
This will keep in smelling fresh. Keep the questions coming!!! http://www.cookinglight.com/bbs/biggrin.gif

[browneye]

Missi- I do my chicken in the clay pot, very similar to the psycho chicken recipe. You end up with very fragrant juices, which I let separate, skim the fat, then reduce on the stovetop slightly, and sometimes I thicken it, and serve it with the chicken. Usually, I throw some chopped onion, celery and carrot in there with it. It is my son's (15) very favorite dish. It cooks pretty fast and comes out with a lovely browned top. I cook it at 450 for 1&1/2 hours.

Another way I do a chicken in my clay pot is "osso buco-style". I just put the whole chicken in, or parts, whatever I have on hand. Throw in a can of Italian-Style stewed tomatoes,drained, a bit of dry white wine, fresh chopped marjoram, basil, thyme, a little lemon zest, garlic, onions, and carrots, salt and pepper, etc. I bake this for about 1 1/2 hours at 450, always starting out placing it in a cold oven. It is quite juicy, and I will either just serve it like that or sometimes reduce the sauce a little to thicken and increase the intensity of the flavors. I usually serve this with pasta-like angel hair or linguine, etc.
I really love my clay cooker, mine is Romertopf, and I have had it for 22 years!
Mine has some dark spots on it, and I have never had a problem.
Also, if you are cooking something with lots of smells, garlic or fishy, etc. you can line the bottom piece of the clay cooker with parchment paper which will prevent the clay from absorbing and hanging on to the smells.
Hope you enjoy your cooker!

[Curleytop]

Missi, Clay pot cookery actually is fast. I don't know about the psyco chicken! I have a similar recipe from CL which is great and takes about 1 hour. I pour off the collected juices before putting it in the broiler.
* 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 a 2 quart 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"


NOTES : We liked it, its a keeper!

[Missi]

Thank you, Curley top and browneye for all the great suggestions! The clay pot that I have is a 6lb capacity and serves up to 6. I am very excited to try it out, but have a feeling I will use it much more in the winter time. ( I hardly use the oven in the summer since it heats up the house). Thanks again!!

[sandybeach]

Curleytop,
In a previous post you mentioned that you have the Clay Pot Cookery Cookbook by Consumer's Guide. I borrowed that book from a friend several years ago and made a great chicken recipe from it that called for salsa. You add sour cream just before serving. I don't have the recipe anymore and my friend has moved away. I can't remember what it was called. I have looked in every book store for the cookbook for a several years. It's not published anymore. If you get a few minutes could you please jot it down for me? I would really appreciate it. It was a really great recipe.

[Canice]

Another fun book is The Clay-Pot Cookbook by Georgia MacLeod Sales and Grover Sales; it's out of print but I think you can get it used pretty easily. I like the Beggar's Chicken (made with Chinese Five Spice) - next time I make it I'm going to try a recipe I have for spicy mung beans! Anyhow, I really recommend this book; it is pretty heavy on meat and poultry, but includes everything, including chapters "vegetables and vegetable casseroles", "classic ethnic dishes", "fish and seafood", "chowders and soup", and "desserts".
This is great for having an informal dinner with friends.

[claire797]

My husband loves it when I make 40 cloves of garlic chicken in the claypot. Soak the claypot in water for about 15 minutes, place lemon halves, herbs, garlic in the pot then set the chicken on top. Season the chicken with more garlic etc. Close and bake at 475 for one hour and 15 minutes.

The claypot takes the guess work out of roast chicken. One 5 pound chicken will take exactly one hour and 15 minutes when cooked at 475. Remember, don't preheat the oven.

[sandybeach]

Candice,
I really liked the Beggar's Chicken too. It is so flavorfull! The soy sauce I used once was as a little too salty though. I suggest using the lower sodium soy sauce.

[Curleytop]

SANDYBEACH! I have the book in front of me and I have looked at all the recipes, and I CAN'T find anything with Salsa!

I know the book is out of print, but have you checked the used book stores? Our library has a book sale every month, that maybe another source!

[sandybeach]

Dear Curleytop! Thanks for checking. It's been a long time since I made that recipe. Guess I'm not remembering what went into it. I know it was chicken, and I remember adding sour cream after it finished baking. It must have had some type of tomatoes in it, as one of my guests didn't like tomatoes. Everyone else asked for seconds on the sauce, except for the one. I've looked in several used book stores within the last 4 years. Also have tried Amazon.com in the used book department. Thanks for checking anyway. There are endless recipes available and this will give me a chance to try something new.

[Curleytop]

Sandybeach: I looked thru the book again, checked the ingredients, and could NOT find anything with tomatoes and sourcream. Lots of stuff with whipping cream! Sorry kiddo!:(

[Heidi]

What a coincidence to find this thread and this recipe in the very week it was on my menu! I had xeroxed it a long time ago from a CL I found at the library and was just now getting around to making it.

I made it tonight, and DH and I loved it! Very easy to do, and very juicy with a great flavor, not to lemony and not to herb-y. I used a smaller chicken as there are only the 2 of us, but still we have lots of leftovers for chicken sandwiches. I didn't tie the legs together as I didn't have any string, and I didn't broil it the 15 minutes recommended because it was already done after about 5, and the breasts would have been dry if I'd let it go any longer. I made it with rice and a green salad. This one will definitely be a repeater!

I made the chicken in my 6-lb Romertopf baker (same one you have, Missi) that I got at TJ Maxx for $7.00! I also have the smaller one (bought unused at a thrift store for $3.00!) that I'd like to try baking bread in. I guess people don't know what to do with their clay pots and that's why they get rid of perfectly good ones. Both of mine also came with the paper insert, although neither had a box. I was thrilled to find them! My mom has had her square Romertopf for 15+ years, and it is all brown and spotted and has probably only improved. I actually received the extra large baker (the kind that fits a turkey) for a wedding gift, but we returned it as it will be a long time before I need to feed that many people! But it was a really nice gift, and I was thrilled to get it.