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Romertopf chicken - hot tips?

Will Owen | Jan 18, 200603:34 PM

Okay, I've done this before, but it's been an awfully long time and I can't find the book, and I'd rather get some information fresh from a certified food addict or two anyway. I remember that I have to soak the upper and lower parts of this thing in water for at least 15 minutes before using it, and that it's supposed to cook at a high heat and be done very quickly.

The star of the show is a smallish and very plump Kosher chicken from T. Joe's, which I propose to oil all over and set on a bed of onion, celery and some fresh thyme. Anyone got some numbers for me, and/or any further suggestions?

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