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5 lb chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 c chicken broth
1/2 ts salt
1 freshly ground black pepper
1 tb. cornstarch dissolved in
2 tb. cold water
2 tb. finely chopped parsley
-or chive
Soak the clay pot in cold water for 10 minutes. Truss
the chicken securely and sit it in the pot, breast
side up. Cut the bacon into small pieces and fry
until crisp. Drain the bacon and scatter it over the
chicken breast. Add the onion, garlic, chicken broth,
salt and pepper.
Cover the pot and place it in a cold oven. Adjust the
heat to 450F and cook for 1 1/2 hours.
Drain the juices into a small saucepan. Bring to
boiling point and stir in the cornstarch dissolved in
cold water. Add the chives or parsley to the sauce
and pour it over the chicken. The chicken will be so
utterly tender you will not have any difficulty
carving it right out of the pot. Serve with rice or
noodles and a tomato salad.
Serves 4 and 2 children
From "Cooking in Clay" by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.
Posted by Stephen Ceideberg; November 9 1992.
Title: Chicken In A Clay Pot
1 whole chicken, about 3
-pounds, cut
11 cloves garlic, crushed
1 tb coarse salt
1 ts freshly ground popper
2 tb corn or vegetable oil
20 sm new potatoes, peeled
3/4 c red wine vinegar
1/2 c olive oil
2 ts salt
6 bay leaves
2 tb each dried thyme and
-marjoram
2 chiles serranos (optional)
Rub the chicken with the garlic, salt, and pepper and
refrigerate for 2 to 4 hours.
In a large skillet, heat the corn oil, saute the
chicken briefly and transfer to a cazuela or large
pot. In the same oil, lightly brown the potatoes,
remove, and set aside. Add the vinegar to the skillet
and bring to a boil, scraping up browned bits from the
bottom of the skillet. Pour the vinegar through a
strainer over the chicken.
Add the olive oil, salt, bay leaves, thyme, and
marjoram to the chicken cazuela. Bring to a boil over
high heat, cover, and lower the heat. Every 10
minutes, uncover and stir. After 35 minutes, uncover,
correct the seasonings, and add the chiles and
potatoes. Cover and cook over low heat until the
potatoes are tender, about 15 minutes.
Makes 6 servings.
From "Mexico the Beautiful" (Collins Publishers, $45.)
Posted by Stephen Ceideberg; October 22 1992.
Title: Crab Casserole In A Clay Pot
1 1/2 lb fresh whole crab, preferably
- live
2 tb peanut oil
5 unpeeled garlic cloves,
-crushed
2 unpeeled fresh ginger
-slices, 1/4 i
3 whole scallions, cut into
-2-inch pi
3 tb fermented black beans
2 fresh red chili peppers,
-seeded and
3 tb rice wine
2 tb light soy sauce
1/2 c rich chicken stock
If you are using a live crab, rinse, scrub and steam for
ten minutes. Cut the body into quarters and lightly crack
the claws and legs.
Heat a wok or large skillet until it is hot and add
the oil. Add the garlic, ginger, and scallions and
stir-fry to flavor the oil. Then add the black beans,
chilies, and crab. Stir-fry for2 minutes and add the
chicken stock. Turn the contents of the wok into a
clay pot or casserole, cover, and cook over high heat
for 5 more minutes or until the crab shell turns
bright red. Serve immediately.
Makes 4 servings.
From "Fragrant Harbor Taste", Ken Hom, 1989 Fireside
(Simon and Schuster), New York. ISBN 0-671-75444-0.
Posted by Stephen Ceideberg; October 22 1992.
Title: Curried Chicken (Clay Pot)
3 1/2 lb chicken, cut into serving
-pieces
1 tb oil
2 tb curry powder
1 onion, finely chopped
2 carrots, sliced
1/4 c dried apricots, chopped into
- small
1/4 c tomato puree
1 c chicken broth
2 tb butter, softened
3 tb flour
1 c peas, cooked
1/3 c shredded unsweetened coconut
- major
Soak the clay pot in cold water for 10 minutes. Place
the chicken in the pot and add the oil, curry powder,
onion, carrots, apricots, tomato puree and chicken
broth. Cover and place in a cold oven. Adjust the
heat to 450F and cook for 1 hour. Combine the butter
and flour and stir into the juices. Add the peas.
Sprinkle the chicken with coconut.
Cover and continue cooking for 15 minutes. Serve with
rice and chutney.
From "Cooking in Clay" by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.
Posted by Stephen Ceideberg; November 9 1992.
Title: Garlic & Ginger Chicken Baked In A Clay Pot
4 lb frying chicken
2 lg garlic cloves, minced
1 knob fresh ginger, grated
1 salt and pepper, to taste
2 ts asian sesame oil
Rinse the chicken inside and out and pat dry. Work
your fingers under the skin of the chicken, carefully
loosening skin from flesh across the breast and legs.
Mix together the garlic, ginger, salt and pepper; rub
evenly under the skin.
Brush the chicken with sesame oil.
Soak a 2-quart unglazed clay cooking pot in cold water
to cover for 10 minutes. Drain and place the chicken
breast-up in the pot. Cover and place in a cold oven;
turn the thermostat to 475F and roast for 1 hour.
Remove pot from oven and place on a towel. Put lid on
another towel. (The hot clay will break if placed on a
cold surface). Transfer chicken to a heated serving
platter and drizzle with some of the juices left in
the pot.
Serves 4.
PER SERVING: 515 calories, 76 g protein, 1 g
carbohydrate, 21 g fat (5 g (5 g saturated), 229 mg
cholesterol, 194 mg sodium, 0 g fiber.
Andrew Schloss, San Francisco Chronicle, 11/23/92.
Posted by Stephen Ceideberg; December 2 1992.
Title: Pork Roast With Red Cabbage
2 lb pork roast
1 md head red cabbage, shredded
1 lemon juice or vinegar
1 pn sugar
1 onion, sliced
1 apple, sliced
1 bay leaf
1/4 c red wine
1 salt
Soak clay pot for 15 minutes. If the bottom of your pot is glazed,
spray it with non-stick spray and soak the top for 15 minutes. Put
the cabbage in the bottom of the pot, salt, add lemon juice or
vinegar to taste, then the sugar, onion, apple and the wine. Place
seasoned pork roast on the ingredients. Cover and put into COLD
oven, turn temperature to 425 degrees F. Bake for 2 1/2 hours.
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Braised Chicken With Bacon (Clay Pot)