Braised Chicken With Bacon (Clay Pot) Recipe

Ingredients

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

Experts have found proof that recipes existed far back into ancient history, at least as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic recipes for preparing food.

Interestingly, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful.

Later on, in Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius describes how the Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill.

In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, and basil. These new foods and tastes created a surge in manuscripts on cookery, some of which are kept safe in academic collections.

During the succeeding few centuries, the rich and powerful families of the West competed to serve up the most extravagent banquests, and as a result cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes of the day.

By the arrival of the 1900s, cookery books are highly popular as a result of increased literacy, more free time and a general increase in wealth.

Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on sites such as the one you are reading now.

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