Best Onion Clay Pot Chicken Recipes

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

ROMERTOPF CLAY POT ROAST CHICKEN

Steps:

• If using Romertopf clay pot soak for at least 20 minutes, I usually soak it longer, about 1 hour.
• Only if using a regular roaster pan Preheat oven to 400 degrees. (Remember always place a Romertopf roaster in a cold oven then bring to temperature.)
• Using a fork mix the butter with one minced garlic clove and 1 tablespoon of each of the herbs that you choose to use. ( I used all three) to make herb butter.
• Wash chicken and dry thoroughly.
• Gently ease up the breast skin of the chicken and spread the herb butter between the skin and the meat of the breast being careful not to pierce the skin. Also gently lift the skin of the drumsticks and spread butter under them.
• Place the lemon, celery, and onion in the chicken and any herbs that you choose.
• Season the outside of the chicken with salt and pepper.
• Tie legs together with kitchen twine
• Place chicken in roaster and pour the wine and chicken broth over the chicken. Cover with lid.
• (A) If using a clay pot Romertopf roaster place in a cold oven and set the oven temperature to 400° F . Bake for 2 hours covered until done.(B) If using regular Stoneware roaster bake for 65-70 minutes
• 11. Remove the lid and cook for 10-15 minutes longer until chicken is golden brown and thermometer registers 165° F and juices run clear.

ROAST CHICKEN IN A CLAY POT

Steps:

• Soak clay baker in warm water for 15 minutes.
• Remove baker from water. Place carrots, potatoes, onions, and garlic in the bottom of baker.
• Toss with half of the herbs, salt, and pepper.
• Add chicken on top of vegetables and add remaining herbs, salt, and pepper. Cover with top lid of baker.
• Place in a cold oven. Set oven temperature to 450 degrees and bake for 1 hour. Remove lid of the baker and cook for an additional 20 minutes, or until chicken is browned and the meat thermometer inserted in thigh area reads 165°F.
• Remove from oven and set baker on a cutting board or trivet to rest for 10 minutes.

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

ONION CLAY POT CHICKEN

Steps:

• Rinse the claypot and lid in cold water. (If it´s the first time you´re using it, let both lid and bottom soak for 15 minutes in cold water.).
• Peel, rinse and cut the onions into quarters, the leek and spring onions into 4 pieces, and leave the peeled garlic cloves whole.
• Rub the chicken inside and out with salt, pepper, garlic powder and paprika powder.
• Put the chicken in the claypot breast side up, and surround with, leeks, onions and garlic cloves.
• Put the butter in small clicks over the chicken and veggies.
• Cover with the lid and put the pot on a rack far down in a cold oven.
• Turn on oven and bake at 225 degrees celsius for about 1 and 1/2 hours removing the lid for the last 15 minutes to brown. (Check to make sure the chicken is cooked through since ovens vary).
• Place the pot on a wooden cutting board or something like that, not on any cold surface or it could crack, replace the lid and let rest for about 10 more minutes before serving.

CARAMELIZED CLAYPOT CHICKEN

Steps:

• For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
• For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
• Garnish with cilantro and serve with steamed jasmine rice (optional).

VIETNAMESE CLAY POT CHICKEN

Steps:

• Remove the skin from the chicken.
• Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
• Cover and place in the fridge for at least three hours, but not more than 24 hours.
• Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
• Cover and place the clay pot into a cold oven.
• Turn oven temperature to 360F - 375F (moderate heat).
• Bake for 1 hour or until chicken is tender.
• If using shiitake mushrooms, add 15 minutes before the end of cooking time.