5 lb chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup chicken broth
1/2 tsp salt
1 freshly ground black pepper
1 tb. cornstarch dissolved in
2 tb. cold water
2 tb. finely chopped parsley or chive, s
Directions
Last weekend I finally managed to find good romertopf. A big one++ big
enough for a small turkey! And am I glad. This is a neat way to
cook. I fixed the following recipe and it came out great. I fudged it
a bit++added a couple of quartered taters, three cut up carrots and a
couple of cut up celery stalks. Everything came out cooked to
perfection.
After getting it, I went to the bookshelf and rummaged around for
possible recipes and came across a book I'd forgotten I even had.
These recipes are from it. This recipe is the only one I've actually
fixed, but if the rest are as good, I'll be impressed. I had
expected the chicken to have a soft, steamed skin, but the parts that
were above the liquid were nicely browned.
Here are some chicken ones, one for osso bucco and one for a New
England boiled dinner that looks outrageous.
In the book, Chalmers says that nearly any recipe can be adapted to
the clay pot cookers by adding a hundred degrees to the listed
temperature and adding half an hour to the cooking time.
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.
Servings: 4 servings
Braised Chicken With Bacon (Clay Pot) Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry
The History of Recipes
Food historians have tracked the existance of recipes way back into antiquity, certainly as far into history as pharonic Egypt, and maybe even further. Having said that, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there were a couple of recipe books which appeared in the fourteenth century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that we all know today, but rather recipes for the types of food enjoyed by the rich and powerful of those days. Over the following few centuries, the rich and powerful families of the West competed to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes common in their social group. When we get to the 1900s, cookery books are highly popular mostly as a result of better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Braised Chicken With Bacon (Clay Pot) recipe.
