Kosher Poultry
| Country Chicken |
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KosherEye.com
Adapted from Römertopf Clay Baker Recipes by Reco International Ingredients: 3-1/2 pound whole chicken Directions: Soak clay cooker bottom and top in water for 15 minutes. Wash and pat dry the chicken; rub the inside with salt and pepper. Place the yellow onion, parsley sprigs and celery tops into the cavity of the chicken.* Tie the legs together and place in bottom of the pot. Brush with melted margarine**, if desired. Season with salt, pepper and thyme. A small amount of white wine may be added for flavor. Place vegetables around the chicken; Sprinkle all with minced parsley. Cover the pot and place in a cold oven. Bake at 450 degrees for about 85 minutes. If you prefer a very crisp chicken, remove the pot from the oven after 85 minutes. take the vegetables out and pour the pot juices into a saucepan to keep warm. Return the pot, without the lid, to the oven for crisping. Notes: *We also add a lemon, pierced in several places, in the chicken cavity. **We brush with a small amount of olive oil. There are so many ways you can personalize this recipe: we have used fresh rosemary in place of the thyme; added a whole bulb or two of garlic (top trimmed) to the veggie mix; added a bay leaf; sliced shallots;sliced celery; small tri-colored potatoes |
