*  Exported from  MasterCook  *
 
                   BRAISED CHICKEN WITH BACON (CLAY POT)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Chicken
    4                    Strips bacon
    1                    Onion, finely chopped
    1                    Clove garlic, finely chopped
    1       c            Chicken broth
      1/2   ts           Salt
                         Freshly ground black pepper
    1                    Tb. cornstarch dissolved in
    2                    Tb. cold water
    2                    Tb. finely chopped parsley
                         -or chives
 
   Last weekend I finally managed to find good romertopf.
   A big one++ big enough for a small turkey!  And am I
   glad.  This is a neat way to cook. I fixed the
   following recipe and it came out great.  I fudged it a
   bit++added a couple of quartered taters, three cut up
   carrots and a couple of cut up celery stalks.
   Everything came out cooked to perfection.
   
   After getting it, I went to the bookshelf and rummaged
   around for possible recipes and came across a book I'd
   forgotten I even had. These recipes are from it.  This
   recipe is the only one I've actually fixed, but if the
   rest are as good, I'll be impressed.  I had expected
   the chicken to have a soft, steamed skin, but the
   parts that were above the liquid were nicely browned.
   
   Here are some chicken ones, one for osso bucco and one
   for a New England boiled dinner that looks outrageous.
   
   In the book, Chalmers says that nearly any recipe can
   be adapted to the clay pot cookers by adding a hundred
   degrees to the listed temperature and adding half an
   hour to the cooking time.
   
   Soak the clay pot in cold water for 10 minutes.  Truss
   the chicken securely and sit it in the pot, breast
   side up.  Cut the bacon into small pieces and fry
   until crisp.  Drain the bacon and scatter it over the
   chicken breast. Add the onion, garlic, chicken broth,
   salt and pepper.
   
   Cover the pot and place it in a cold oven.  Adjust the
   heat to 450F and cook for 1 1/2 hours.
   
   Drain the juices into a small saucepan.  Bring to
   boiling point and stir in the cornstarch dissolved in
   cold water.  Add the chives or parsley to the sauce
   and pour it over the chicken.  The chicken will be so
   utterly tender you will not have any difficulty
   carving it right out of the pot. Serve with rice or
   noodles and a tomato salad.
   
   Serves 4 and 2 children
   
   From “Cooking in Clay” by Irena Chalmers, Potpourri
   Press, Greensboro N.C., 1974.
   
   Posted by Stephen Ceideberg; November 9 1992.
  
 
 
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