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Name: Braised Chicken with Bacon (Clay Pot)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 Tb. cold water; 2 Tb. finely chopped parsley; 1 c Chicken broth; 1 Onion, finely chopped; 5 lb Chicken; 1/2 ts Salt; Black Pepper freshly ground; 1 Tb. cornstarch dissolved in; 1 Clove garlic, finely chopped; 4 Strips bacon

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INGREDIENTS

2 Tb. cold water
2 Tb. finely chopped parsley
1 c Chicken broth
1 Onion, finely chopped
5 lb Chicken
1/2 ts Salt
Black Pepper ; freshly ground
1 Tb. cornstarch dissolved in
1 Clove garlic, finely chopped
4 Strips bacon

Servings

INSTRUCTIONS

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 Id forgotten I even had. These recipes are from it. This recipe is the only one Ive actually fixed, but if the rest are as good, Ill 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Braised Chicken with Bacon (Clay Pot)

2 Tb. cold water
2 Tb. finely chopped parsley
1 c Chicken broth
1 Onion, finely chopped
5 lb Chicken
1/2 ts Salt
 Black Pepper freshly ground
1 Tb. cornstarch dissolved in
1 Clove garlic, finely chopped
4 Strips bacon

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 Id forgotten I even had.  These recipes are from it.  This recipe is the only one Ive actually  fixed, but if the rest are as good, Ill 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 4 Servings

Calories: 1339
Calories from Fat: 874 (65%)

Amt Per Serving		% DV

	Total Fat 97.1g	129 %
	Saturated Fat 28.3g	142 %
	Monounsaturated Fat 40.6g
	Polyunsanturated Fat 19.5g
Cholesterol 439mg		135 %
Sodium 858mg		30 %
Potassium 1151.5mg		30 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.1g
Protein 107.9g		154 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1339

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