Clay-pot chicken

January 23, 2010

Quite often, if I’m home on my own on a Friday night, I’ll cook something a bit special for dinner. And, as yesterday was pay day (hurrah!), I thought I’d go the whole hog and roast a chicken.

I posted a while ago about my ancient clay pot for cooking chickens, which is what I used for my meal last night. I rubbed the chicken with a grated clove of garlic, a teaspoon of pul biber (the Turkish red pepper spice I’ve mentioned before), a teaspoon of ground cumin seeds and some olive oil.

If you must have crispy skin on your roast chicken, I wouldn’t bother with this clay-pot method. It may produce the most juicy, succulent meat, but it doesn’t do much for the skin. Which is why I often take off the lid and turn the oven up high for the last 10 or 15 minutes of cooking, so it has at least a little colour to it.

With the chicken, I had some braised leek and courgette, seasoned with more garlic and parsley, so that – in the spirit of this blog – I had an empty fridge, ready to be refilled this morning.

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One Response to “Clay-pot chicken”

  1. jasnieres Says:

    I remember when I used the crockpot that I wrapped the chicken in greaseproof paper and I think – but not quite sure – that it crisped up.


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