Clay-Grilled Chicken in Römertopf

  

 

 

 

 

Today, I rediscovered my clay pot called RÖMERTOPF for grilling in the oven... I haven´t used this pot for a long time.... Claypot grilling is a common method used here. It was a method used by the Romans even before Christ.

 

Römertopf is very convenient to use, which means less time and effort spent in the kitchen and fat is avoided and saved because the meat is grilled in it´s own liquid. You don´t even have to attend to it, cover it and simply place in the oven and grill for about 1.5 hours and it´s done... It will come out crispy and juicy.

 

What you need :

 

clay pot like the one in the pic

1 whole dressed chicken

salt, pepper, crushed garlic,  fresh Rosemary or dried one ( optional)

1 tbsp soya Sauce

vegetables cut into bite pieces ( i.e...potatoes, spring onions, carrots, bell peppers)

 

 

Note: Before using the clay pot or Römertopf, soak this in lukewarm water for at least  15 minutes... this will later help produce the liquid of the meat during the cooking process.

 

  Here´s what I did : 

 

 

 

  I seasoned the chicken with soya sauce, salt, pepper, crushed garlic and with rosemary ( optional), added cut potato wedges and other vegetables and then placed all in the Römertopf that is beforehand soaked for at least 15 minutes in the water. Cover the Römertopf and place it on the lower oven rack.

 

 

 

 

 

  Then I slowly heated the oven at 150 °C for 10 minutes, increased the temperature at 200°C for a few minutes then at 225°C for the rest of the grilling time... when the time was up, I removed the cover, remove the veggies and the liquid and grilled more for another 10 minutes at 200°C to make the chicken crispy...

 

 

 

The Römertopf  

 

 

 

  The veggies were arranged on a platter and I added the crispy chicken cut into half and served it with its own chicken gravy...as simple as that!

 

 

 

Bon Appetit!