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DO NOT PREHEAT YOUR OVEN WHEN USING CLAY COOKING VESSELS.
This is a cheap and easy method of an ancient cooking technique known as clay pot cooking using a common terra cotta flowerpot and saucer. You can spend over $100 on a clay cooker at a gourmet kitchen gadget store, or about $20 at a garden supply. You choose. Some of you may already have the pot lying in your yard, garage or shed. Once you try this you will probably be cooking all kinds of things in it! N
First find (or buy) a large 12-14 inch diameter UNGLAZED pot and saucer. Clean any loose dirt off by scrubbing with hot water, but NEVER use soap on unglazed terra cotta. The taste will never leave.
This is a cheap and easy method of an ancient cooking technique known as clay pot cooking using a common terra cotta flowerpot and saucer. You can spend over $100 on a clay cooker at a gourmet kitchen gadget store, or about $20 at a garden supply. You choose. Some of you may already have the pot lying in your yard, garage or shed. Once you try this you will probably be cooking all kinds of things in it! N
First find (or buy) a large 12-14 inch diameter UNGLAZED pot and saucer. Clean any loose dirt off by scrubbing with hot water, but NEVER use soap on unglazed terra cotta. The taste will never leave.
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Signing UpStep 1Soak the Pot
Soak the pot and saucer in cool water for at least 15 minutes prior to putting it in the oven. Prepare all your food before and during the soak, so you can quickly fill it and put it in the oven Your oven MUST be cold when you begin or the rapid change in temp may crack your clay pot. Let the pot heat up gradually with the oven.
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There's one or two recipes here on instructables.
This is a great recipe and 'ible!
This an awesome 'ible, love the oven, too.
The plus is after cooking, the skillet will be perfectly seasoned.
It took about one hour in two different gas ovens for me, and both times was completely cooked. In an electric oven I noticed it took a bit longer for the oven to actually reach 325 than with the gas stoves.
I would definitely use a thermometer to check the internal temp before deciding it is finished, as all ovens may vary a bit. I suggest you start the timing once your oven reaches 325f and not from when you put it in, since that warming up may vary greatly, especially in electric stoves.
I hope you will give it another try, as it really is a delicious and fun way to cook chicken.
I really love my meat thermometer, it cost my mom about $25 and has made my meat roasts, turkeys and chickens nearly foolproof every time I use it. It is one with a timer and an alarm you can set to go off when the probe reaches a certain temp. The probe is on a long wire lead so you can stab it into your roast (or bird) and it will constantly report the internal temp as it cooks. The suggestion is to stop cooking meat when the thermometer reads ten degrees less than your target temp (so if you set it to go off when it reads 160* the chicken will continue to cook for about ten minutes after you remove it from the oven and it will reach the desired 165-170f).
Some of the probe thermometers have preset target temps, so you just choose pork, beef, turkey, etc... mine lets me set the exact temp I am wanting and I think that is more practical. Just read the fine print when you shop for one. Mine is the "Pyrex Digital Probe Oven Thermometer/ Timer"
http://www.epinions.com/reviews/Pyrex_Digital_Probe_Oven_Thermometer_Timer
For some reason Amazon wants $69 for it now, but I noticed there is a seller listing it for $25 new in the sealed package on Amazon as well, so you just need to look around a bit for a good deal. I think mine came from Bed, Bath and Beyond.
I'm including a link to the exact thermometer/timer I have, as well as a generic cooking temperature chart I just googled for various types of meat. I have read that our safety guidelines for meats such as pork and poultry have changed in recent years, so you should do your own research and decide what you are comfortable with. Remember to set the thermometer to go off at 10 degrees less than target.
Meat Internal Temp. Centigrade
Fresh ground beef, veal, lamb, pork 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C
Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C
Fresh pork roasts, steaks, chops: medium 160°F 71°C
Fresh pork roasts, steaks, chops: well done 170°F 77°C
Ham: cooked before eating 160°F 71°C
Ham: fully cooked, to reheat 140°F 60°C
Ground chicken/turkey 165° F 74°C
Whole chicken/turkey 180° F 82°C
Poultry breasts, roasts 170° F 77°C
Good luck!
Rupa
Of course, sometimes you can have a bird still frozen in the middle - always a good idea to give it a little extra thaw time.
I would assume a gas mask would help the running nose problem, but I don't think it would help the tearing.
Also, I've worked as a prep cook at a couple restaurants, and I *never* got used to the fumes. I've chopped 40+ lbs. of onions a day for weeks at a time, and it always messed me up.
Just kidding.
I love babies, but not eating love. :P