Romertopf-chicken-recipes, the best roast chicken from food & wine involves roasting the chicken in a german ceramic baking dish called a römertopf. here's how to do it, and our favorite recipe.. Remove skin from chicken pieces if using. place all ingredients, except water and cornstarch, in the clay cooker and place in the oven. (very important the oven must be cold). turn oven on to 480f (250c) and bake for 60 minutes., drain soaking water from lid. cover chicken with lid, and place in lower third of a cold oven. set oven temperature to 425°f, and bake until a thermometer inserted into thickest portion of breast....
A romertopf roast chicken is very moist but the seasonings are the king. make a herb butter with thyme, rosemary, and parsley and rub the outside of the skin well. also, lift the skin and place some of the herb butter between the skin and the meat., in the romertopf, layer potato, onion, carrots, then chicken. put on the lid, making sure it fits and is closed all the way. if you have too many vegetables, put them on a sheet pan and toss with olive oil, salt and pepper and roast separately, covered. place the romertopf in the center of a cold oven..
Instructions place chicken in bowl, sprinkle with fines herbs, salt, pepper and garlic. add chopped onion, carrot, ham, bay leaf., rub the chicken with a little butter or olive oil. place it, breast side up, in the roaster. stick the lemon whole or cut in half into the cavity of the chicken. salt and pepper the chicken and veggies liberally, and add a few splashes of wine.. Mix marinade ingredients in a zippered bag and marinate the chicken pieces in the bag for half a day at least, refrigerating and turning occasionally. presoak pot for 15 minutes in warm water. add chicken and marinade to the pot. place covered pot in a cold oven and set temperature to 450 degrees., place chicken in prepared roaster, breast side up and surround the chicken with the vegetables. pour the wine around the chicken and over the vegetables. place the cover on the baker and place in cold oven. set oven to 450℉ and cook for 90 minutes..
The daily food use romertopf are generally rather large, either thought out for meals of 4-6 or 8-10 persons. i have two, one about 6×12 inches inside, the second 10×16 inches inside.