Chicken Brick?
Discussion
Sorry, I haven't used one either, but I do like the idea of keeping it enclosed.
An alternative method I've been meaning to try is salt baked chicken. Chicken completely encased in salt crust/pastry which is later discarded (in this instance with hay).
The finished article looked very succulent.
An alternative method I've been meaning to try is salt baked chicken. Chicken completely encased in salt crust/pastry which is later discarded (in this instance with hay).
The finished article looked very succulent.
have had one for a good 10 years now.
Doesn't get used as much as it could do- the chicken does come out delightfully tender, but you don't get a cripsy skin and somehow you seem to lose some of the flavour.
It would work very very well with a older stringier chicken rather than the water filled cheapies from the supermarket. With the former you would get a great flavour, but still have a reall delicate chicken.
Doesn't get used as much as it could do- the chicken does come out delightfully tender, but you don't get a cripsy skin and somehow you seem to lose some of the flavour.
It would work very very well with a older stringier chicken rather than the water filled cheapies from the supermarket. With the former you would get a great flavour, but still have a reall delicate chicken.
Chuffer said:
Sorry, I haven't used one either, but I do like the idea of keeping it enclosed.
An alternative method I've been meaning to try is salt baked chicken. Chicken completely encased in salt crust/pastry which is later discarded (in this instance with hay).
The finished article looked very succulent.
my mum made one like that years ago. took forever in the oven and the consensus was that it wasn't worth the hassle.An alternative method I've been meaning to try is salt baked chicken. Chicken completely encased in salt crust/pastry which is later discarded (in this instance with hay).
The finished article looked very succulent.
Shaw Tarse said:
Beer butt chicken, not tried it yet, but has good reports!
I make it with cider. Rub a chicken with oil. Then sprinkle liberally with garlic salt. Rub in well. Sprinkle with Tarragon.
Open a can of Merrydown cider. Pour half into a glass. Drink.
Shove can with remaining half of contents up the chicken's butt. Right into the body cavity.
I now place this chicken upright into a Le Crueset pot and use a couple of skewers to ensure it can't fall over. Cover loosely with foil to avoid terrible oven-splatter and roast at 200C for a couple of hours until done. Remove foil for last 20 minutes.
Now lift the chicken out. CAREFUL it is hot. Extract the can as you do this and empty the remaining cider into the Le Crueset dish as a start for the gravy. Let the chicken rest on a carving dish.
Chicken/Garlic Salt/Cider gravy is yummy. The chicken is moist from being cider-steamed on the inside. The entire skin should be brown and crispy as the bird was roasted upright.
Best with mashed potatoes and sweetcorn.
JonRB said:
I'd forgotten all about this, but I had one of these years ago. I have no idea what happened to it.
It was a sort of terracotta pot in two halves that was unglazed and you soaked it in water and then roasted the chicken in it. Is this what we're talking about?
That sounds very much like something my parents used to use. It was a sort of terracotta pot in two halves that was unglazed and you soaked it in water and then roasted the chicken in it. Is this what we're talking about?
I've used one for many years.
Tried most of the, German Roemertopf, recipes that were in the book that came with it but only really enjoy doing a whole chicken.
The advantage, for a lazy bugger like me, is that you can lob in all sorts of chunkily cut root vegetables with the chicken and they steam cook but also get slightly charred by the low heat setting.
The chicken does look a tad anaemic but is wonderfully tender, I usually sprinkle it with lots of good quality Spanish paprika to give it some colour & piquant taste .
It is in effect a 'fast' slow cooker that you can lob into the oven and forget about for a few hours.
Tried most of the, German Roemertopf, recipes that were in the book that came with it but only really enjoy doing a whole chicken.
The advantage, for a lazy bugger like me, is that you can lob in all sorts of chunkily cut root vegetables with the chicken and they steam cook but also get slightly charred by the low heat setting.
The chicken does look a tad anaemic but is wonderfully tender, I usually sprinkle it with lots of good quality Spanish paprika to give it some colour & piquant taste .
It is in effect a 'fast' slow cooker that you can lob into the oven and forget about for a few hours.
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