Clay Pot Chicken Supper

By The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 6 portion servings

Nutritional Info
Per each of 6 servings (without skin): about	-
cal	463463 cal
pro	35 g35g pro
total fat	26 g26g total fat
sat. fat	8 g8g sat. fat
carb	21 g21g carb
fibre	2 g2g fibre
chol	115 mg115mg chol
sodium	621 mg621mg sodium
% RDI:	-
calcium	55 calcium
iron	1818 iron
vit A	22 vit A
vit C	2727 vit C
folate	99 folate

Cooking chicken in a soaked clay pot helps retain the bird's moisture and gives tender, juicy results. And because the vegetables simmer in the same pot, there's minimal cleanup.

Ingredients

3 tbsp fresh rosemary leaves 3 3tbsp tbspfresh rosemary leaffresh rosemary leaves
1 onion , cut in 12 wedges1 1oniononions, cut in 12 wedges
3 Red skinned potatoes , cut in wedges3 3Red skinned potatoes, cut in wedges
1 cup peeled and cubed rutabaga 1 1cup cuppeeled and cubed rutabaga or carrots
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 chicken , (4 lb/2 kg)1 1chickenchickens, (4 lb/2 kg)
1/2 lemon 1/2 1/2lemonlemons
4 cloves of garlic 4 4clove garliccloves of garlic
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tsp granulated sugar 1 1tsp tspgranulated sugar
6 strips bacon 6 6strips stripsbacon
1 tbsp cornstarch 1 1tbsp tbspcornstarch

Preparation

Soak both halves of clay baker pot in water for 20 minutes; drain and pat dry.

Finely chop 1 tbsp (15 mL) of the rosemary. In bottom of baker, arrange onion, potatoes and rutabaga around edge; sprinkle with reserved chopped rosemary, 1/2 tsp (2 mL) of the salt and half of the pepper.

Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out. Stuff cavity with lemon and garlic. Tie legs together with kitchen string; tuck wings under back. Place, breast side up, in centre of clay baker.

In small bowl, stir together mustard, lemon juice, sugar and remaining rosemary, salt and pepper; brush over chicken. Cover with bacon. Cover baker and place in oven; heat oven to 400°F (200°C). Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C), about 1-1/2 hours.

Transfer chicken to cutting board. Tent with foil and let stand for 10 minutes before carving. With slotted spoon, transfer vegetables to platter; keep warm.

Meanwhile, skim fat from liquid in baker; pour liquid into small saucepan. Mix cornstarch with 1 tbsp (15 mL) cold water. Stir into saucepan and bring to boil; cook, stirring, until thickened, about 4 minutes. Serve with chicken and vegetables.

Additional information :

Variation
Roast Chicken Supper: Place chicken and vegetables on rack in roasting pan; pour in 11/2 cups (375 mL) chicken stock. Cover and roast in 400°F (200°C) oven for 1 hour; uncover and roast for 30 minutes longer. Continue with recipe.