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Clay-Roasted Chicken
Category: Main Course, Chicken
Serves: 6
Rating:
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Ingredients:
4 - 4-1/2 lb. chicken 1 medium onion, cut into 8 wedges 1 stalk celery, cut into 8 pieces 1 large carrot, cut into 8 pieces 1 T. unsalted butter, softened 3/4 c. chicken broth
Directions:
Rinse chicken and dry with paper towels. Truss the chicken. Place the onion, celery and carrot in a layer in a soaked 3-quart clay pot. Rub the chicken all over with the butter and place breast side up over the vegetables. Pour the broth over the chicken. Cover and place in a cold oven. Set the temperature to 450° and cook for 1 hour and 15 minutes or until the legs move easily and the skin is lightly browned. Transfer to a platter and let the chicken stand 15-20 minutes before serving. Pour the pan juices into a small bowl to let stand, skimming off the fat before serving.