Best Romertopf Roasted Chicken Recipes

ROMERTOPF CLAY POT ROAST CHICKEN

Romertopf Clay Pot Roast Chicken image

Romertopf Roast Chicken has the right seasonings to make it very moist. A Romertopf chicken baker makes one of the best clay pot chicken dishes.

Provided by Evelyn

Time 3h15m

Number Of Ingredients 12

Ingredients

1 5 lb whole chicken
1 rib celery (cut into 2-3 pieces)
1/2 large red onion (cut into half)
1/2 lemon (cut in two)
4 tbsp butter (room temperature)
sprigs fresh thyme
sprigs fresh parsley
sprigs fresh rosemary
2 cloves garlic (minced)
1/2 cup white wine
1/2 cup chicken broth
Romertopf Roaster (optional)

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.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROMERTOPF ROASTED CHICKEN

Romertopf Roasted Chicken image

One of my most treasured gadgets is a clay Romertopf cooker. It makes the most delicious and moist roasted chicken or turkey I have ever tasted. You have to soak both lid and body of the cooker for 10/15 minutes in cold water before you can use it. It's the steam that produces the cooking medium so no oil or fats are needed making the cooker a very healthful way of cooking.

Provided by SueVM

Categories < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs roasting chickens (Organic preferred, left whole or cut into pieces)
3/4 cup red wine
2 cups homemade chicken broth
6 red potatoes, halved
3 large carrots, roughtly chopped
1/4 lb button mushroom
8 -12 white pearl onions (left whole)
2 garlic cloves, minced
1 teaspoon tarragon
1 teaspoon rosemary
salt & freshly ground black pepper, to taste
1 tablespoon cold water
1 tablespoon cornstarch (cornflour)

Steps:

Soak lid and body of cooker in water for 10-15 minutes.
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.
Remove lid from clay cooker.
Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
Continue cooking chicken and veggies, uncovered, for 15 minutes.
Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.

Nutrition Facts : Calories 998.1, Fat 47.9, SaturatedFat 13.7, Cholesterol 214.5, Sodium 693.8, Carbohydrate 71.6, Fiber 9.2, Sugar 12.5, Protein 61.9

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Vertical-Roasted Chicken with Poultry Rub image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper
1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
2 teaspoons olive oil
Chicken stock, or water
Steamed long-grain white rice, accompaniment
Steamed assorted vegetables, accompaniment

Steps:

Poultry Rub:
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
Chicken:
Preheat the oven to 350 degrees F.
Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.