Braised Chicken With Bacon(Clay Pot)

* 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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