This is the most delicious, juiciest roast chicken we’ve ever made in the F&W kitchen. The simply seasoned bird, nestled in a bed of vegetables and topped with the soaked, steam-creating Römertopf lid, starts in a cold oven, which guarantees slow-cooked flavor. Uncover the pot during the last 20 minutes of cooking for extra-crispy skin.
我已经尝试过许多方法烤一只鸡,这s is one of the best. The meat is exceptionally juicy and flavorful. The only change I made was to spread an herb butter under the skin. Total roasting time was 75 minutes for a 3 1/2 lb bird. Although it was uncovered for the final 30 minutes the skin didn't get as brown or crisp on the sides as I would have liked. The fennel, parsnips and carrots in the bottom of the baker were cooked but not browned, so I transferred them to a baking sheet and charred under the broiler. I removed the chicken from the baker for the rest period so that it wouldn't continue to cook.
Oh my gawd. This was awesome. First of all, I saw this recipe and ordered the clay roaster. Not long after, everything shut down over the virus. I felt stupid for ordering such an item while I didn’t know when my next paycheck was coming. I almost canceled my order. But I’m so glad I didn’t. I had zero issue with an undercooked bird as prior reviewers had. Additionally, I wasn’t going to buy fresh thyme, because that would’ve added cost to the meal that I couldn’t justify. I used dried thyme and set my initial timer for 40:mins. When the buzzer rang, I kind of forgot about it for a few mins, because...wine. So I guess my chicken cooked for about 50-ish minutes before I awoke from my wine induced coma. I removed the lid, and temp clocked in at close to 190 F in the breast. Put the bird back in without the lid and cooked for 15 mins. Breast clocked in over 200 F and the bird had a nice crusty baked skin. I poked it a bit with a knife because I could see fluid collected underneath the skin. I then let it sit for at least 10 mins. Can I make a perfect white trash suggestion? Stove Top Stuffing was to-die-for paired up with this hearty dish. A mouthful of Stovetop Stuffing, paired up with these juiced up root vegetables was one of the best pairings I’ve tasted in ages. Aside that, the chicken was J U I C Y and sublime. The great thing about a meal like this, is that it’s usually equal to two dinners. Leftovers will leave me with enough to make soup as an additional dinner.
I had a very small chicken, barely over 3 pounds, and it isn't fully cooked with the max times above. Maybe the recipe needs some clarity? Does the 45-55 minutes begin after the oven reaches temperature? Or is it from the time that you put it in the oven?
Roast chicken in a clay pot is a good idea but the recipe needs adjusting- as It is, the chicken is not fully cooked and the vegetables are dry! add 1/2 hour cooking time and 15 minutes more fror browning. Also add 1/2 -3/4 of a cup of white wine or broth or a combination 1/2 hour before complete.
