One of My Favorite Kitchen Items.... A Claypot

a dl series that starts now..... 

 

Do you have a Claypot?

Well in my family its a go to kitchen item.... I registered for it when I got married and it has not only lasted, but it makes a killer dish no matter what you make in it!!! Its moist, easy, and all around an easy all in one pot!!  It also is a style of cooking that allows you to set it and forget it...my kind of family dinner.

Some meals you can make in it range from, 40 clove garlic chicken, stews, to barley, to sauerkraut and potatoes.... but my families favorite is the honey lemon chicken.

The one I bought from viking many moons ago is this brand....( see below) and its still is the best one ever!! 

http://www.roemertopf.de/english/

I got the classic - it is perfect for any size oven and can easily feed up to 6 people. But I have seen other brands sold at Target and BBB in case you want to save a bit. The key is to soak and keeping it clean. see below....

 

TIPS FOR YOUR CLAYPOT

Cooking Techniques and Handling the Pots
  1. Always soak the pot in cool water for 10 to 15 minutes before using it.
  2. Never put a clay pot in a preheated oven because it will crack from the shock of the heat.
  3. Bake at high temperatures (400º to 475º F) to let the moisture that's saturated the clay slowly turn into steam.

How to Clean a Clay Pot

Do not wash a clay pot with soap or detergent because the porous clay will absorb the soap. Instead wash with warm water, using a brush and baking soda to help remove any baked-on food.

While some say it's okay to put in a dishwasher, most machines' high temperatures and harsh detergents could damage a clay pot. If you don't use your clay pot often and any mold forms during long storage periods, just rinse with warm water and use a brush with baking soda to remove the mold. Again, no soap.

Over time and with frequent use, your clay pot will darken, retaining scorch marks and stains but developing an appealing patina. If you want to use your pots for both savory and sweet dishes and you have the storage space, you may want to invest in two pots so that any absorbed flavors won't affect the taste of your recipe.

 

 So here you go..... I am sharing a family favorite using one of my favorite kitchen items....

 

 

 Honey Lemon Claypot Chicken

Total Time and things you need....
2 hr 5 min
Prep: 15 min
Inactive: 15 min
Cook: 1 hr 35 min

Yield:
4 servings

Level:
Easy

Ingredients

1 (3 1/2-pound) fryer chicken
1/4 cup plus 2 tablespoons fresh lemon juice (reserve lemon shell)
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon melted butter, plus 4 tablespoons, softened at room temperature
2/3 cup honey
1 1/2 tablespoons soy sauce
4 tablespoons all-purpose flour
Serving suggestion: orzo, rice pilaf, or cooked white rice - this is a great way to soak the sauce up:)



Prepare a clay roaster by soaking in cold water for 15 minutes.

Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with 2 tablespoons of the lemon juice and season evenly on all sides with the salt and pepper. Place the reserved lemon shell inside the chicken cavity. Place the chicken inside the prepared clay roaster and brush with the melted butter. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 45 minutes.


Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in a small saucepan and cook over medium heat until heated through. In a small bowl, make a paste from the remaining 4 tablespoons of butter and the flour. Whisk the butter-flour mixture into themelted honey-lemon-butter mixture. Continue to cook until the sauce has thickened slightly. Remove the clay cooker from the oven and pour the honey-butter mixture all over the chicken, making sure to evenly cover the breast and any exposed areas. Cover the roaster and return the chicken to the oven for 45 minutes, or until it is cooked through and very tender. Transfer the chicken to a platter or carving board, cut into pieces and serve immediately. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.

Recipe courtesy of Emeril Lagasse, 2004

Now I have done this recipe a few different ways over the years, steering from the above traditional recipe. I have used just chicken breast on the bone ( can not use boneless for this recipe) for a more a formal setting. I have used 8 pc cut up chicken for easy non carving needs and for the family to all get what they like; And guess what they all work great. If you do use pieces instead of the roaster, I highly recommend you taking the top off at the end and broiling the top for about 10-15 to get a nice crust on it. You get that crust on a fryer but when you use pre- cut pieces  you need to add this step.
I have also substituted the butter for ghee... I know not the entirely the same, but it works just as well and you eliminate the dairy in the recipe
#nomnom Eat and Repeat.....
loves
Audra
****** Next up - How to best decorate with Vintage Finds******

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