Wednesday, December 21, 2005

Apple and Herb Chicken

I created this recipe for my clay pot cooker, but you can use it for how you normally roast a chicken.

  • 1 whole chicken
  • 1 medium sweet onion
  • a few potatoes
  • a few stalks of celery
  • 2 cups baby carrots
  • 1 TBS ground rosemary
  • 2 TBS thyme
  • 1 packet apple cider mix
  • sea salt

While the clay pot was soaking in water (you need to soak it in water for 10-15 minutes before putting the ingredients so it will keep your food moist while it cooks) chop up the sweet onion, potatoes, and celery. Grind the rosemary and thyme in a mortar. Once the pot has soaked up enough water, dump the apple cider drink mix in the bottom, pile in a cut whole chicken, sprinkle it with sea salt and the ground spice, then dump in the chopped veggies with the baby carrots. On goes the lid and into a cold oven. Turned on the oven for 450 degrees (100 degrees hotter than you would usually cook the food). Bake for about an hour.

When I made this I ran some errands and came home a little late. Doesn't it look delicious even if it is a little, er, toasty?

IT WAS! The apple cider mix was a great inspired touch, too! And even though it cooked long, it was still moist.

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