I am reposting this recipe of chicken prepared in a clay pot because I just gave daughter Rachael a Romertopf clay pot. I think she might appreciate some guidance on how to use it. These pots are great at producing foolproof meat that is very moist. You simply soak the pot first for fifteen minutes then place it in a cold oven before turning on the heat. The moisture from the pot permeates the meat.
Here you go. Happy cooking.
1 (3 1/2-pound) fryer chicken
3 cloves garlic
several sprigs fresh rosemary
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Prepare a clay roaster by soaking in cold water for 15 minutes.
Wash the chicken well inside and out under cool running water. Pat dry with paper towels. Rub chicken all over with the olive oil and season evenly on all sides with the salt and pepper. Squeeze 1/2 the lemon juice on the outside of the chicken and then place the remaining lemon inside the chicken cavity along with the onion, cloves of garlic and rosemary. Place the chicken inside the prepared clay roaster. Cover the roaster and transfer to a cold oven. Set the oven temperature to 400 degrees F and cook for 1 hour 35 minutes.
I bought a Romertopf clay pot at an estate sale though they are available new via Amazon. The woman who sold me the pot said her husband had been a chef and he owned several specifically for the cooking of meat. You can learn more about them at this link.