February 1, 2012 in Cooking

Romertoff Chicken 

 Romertoff Chicken 

Romertoff ChickenAccording to archeological finds,clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire.  The Romans, lovers of good wine and good food, used pots made of a special type of earthenware. The Romertopf is made using similar types of clay.  This special porous clay is unglazed,allowing it to breathe during the cooking Romertoff Chickenprocess.  Food cooked in a clay pot requires no liquid unless specifically called for in a recipe. The result incorporates all-natural juices, the full flavor and taste, and all the essential nutrients and vitamins are retained.

One of my most used tools at the moment. Great for roast Chicken. It steams first then browns and crispens. For a chicken roast, after the pot is soaked, lay a bed of onions, carrots, potatoes and other favourite vegetables along with herbs/spices on the bottom, prepare chicken (clean, season etc as with a roast) and place on top of the vegetables. Gradual oven from 150c for first 15 min to 220c for total of 1hour, 30 mins. Great 1 pot roast. The Romertopf is also beaut for casseroles and curries....