INDONESIAN BEGGAR'S CHICKEN (CLAY POT)
This is done in a clay cooker, such as a Romertopf. Serve with basmati or jasmine rice. Remember the clay cooker needs to be soaked in water and put into a COLD oven.
Provided by Mikekey *
Categories Chicken
Time 3h30m
Number Of Ingredients 11
Steps:
- 1. In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
- 2. Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
- 3. Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
- 4. Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
- 5. Remove chicken from cooker and let rest on platter for 10 minutes before carving.
- 6. Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.
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