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.
Step 1: Soak the Pot
Step 2: Prepare Vegetables.
Step 3: More Chopping.
Step 4: Relax Your Chicken!
Step 5: Heat Things Up.
Step 6: Grate Some Cheese.
When the hour is up (or your temp alarm goes off) open the oven, pull the pot out far enough to remove the top (using heavy duty burn protection, not just a kitchen towel, please). Sprinkle the cheese over the bird and cook uncovered for ten minutes more.
Step 7: Gaze Upon Perfection.
Step 8: Mmmm... Be Patient!
Step 9: Enjoy!
Step 10: Recipe
Rupa's Flowerpot Chicken Geyserville
1 chicken, approx 4 lbs.
2 lbs red or white new potatoes
1 lb plum or roma tomatoes
2 med. onions (approximately 2 cups chopped)
2 med. green bell peppers
3-7 cloves of garlic (depending upon your taste)
1 tsp marjoram and/or thyme
1 tsp salt
1 tsp fresh ground black pepper (double if using preground)
1/4 tsp cayenne pepper
1/8 tsp nutmeg
2 sprigs fresh rosemary
3/4 cup red wine
1/4 cup Parmesan, asiago or other hard cheese, grated
In advance if possible set your chicken in an cold brine to soak--at least 30 minutes per pound, but not more than 8 hours total.
1 quart cool water
1/2 cup kosher Salt
1/2 cup sugar
6 allspice berries
3 whole cloves
1 sprig fresh rosemary
Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator's bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.
Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).
Lay onions, tomatoes, garlic and green peppers into pre-soaked flower pot and pour 1/4 cup red wine over the veg mix.
Remove chicken from brine and dry with paper towels from under the pot, then lightly coat with olive oil and rub chicken liberally with spice mix, being sure to coat all over, inside and out!
Place chicken on the bed of vegies in the saucer, add a sprig of fresh rosemary and cover with the flower pot.
Place the whole thing into cold oven, turn temperature to 350* and bake for one hour without interuption.
At one hour open and remove top. Baste liberally with juices from under chicken.
Turn oven temp up to 500*
Sprinkle with fresh grated parmesan or other hard cheese of your choice and cook for another ten minutes uncovered.
Serve over brown rice.