Romertopf Roasted Chicken

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -5 lbs roasting chickens (organic preferred, left whole or cut into pieces)
• 3/4 cup red
• 2 cups homemade chicken broth
• 6 red potatoes, halved
• 3 large carrots, roughtly chopped
• 1/4 lb button mushroom
• 8 -12 white pearl onions (left whole)
• 2 garlic cloves, minced
• 1 teaspoon tarragon
• 1 teaspoon rosemary
• salt & freshly ground black pepper, to taste
• 1 tablespoon cold water
• 1 tablespoon cornstarch (cornflour)

Recipe

• 1 soak lid and body of cooker in water for 10-15 minutes.
• 2 remove skin from chicken pieces if using.
• 3 place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(very important the oven must be cold).
• 4 turn oven on to 480f (250c) and bake for 60 minutes.
• 5 remove lid from clay cooker.
• 6 using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
• 7 continue cooking chicken and veggies, uncovered, for 15 minutes.
• 8 make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.