The old Romans had cooking figured out to perfection. They cooked the healthy way, in clay baking dishes. Today these clay bakers are fittingly named: “Römertopf” (translated=Roman Pot). Cooking in these clay pots produces superbly cooked meats, vegetables and other baked goods. But, not only is the food delicious, cooking in clay is also one of the healthiest ways to cook. Without adding fats, the food steams in its own juices, trapping and enhancing natural flavors. Entire meals can be cooked without adding extra fats, oils, or liquids (unless you wish to add them). Everything cooks to perfection in its own juices.
The following Roasted Chicken recipe is a great example of this healthy, but delicious way to cook. The chicken is prepared with a dry rub and herbs. Cooking it in clay produces a beautiful, crispy crust; tender, juicy meat; and natural flavors that will melt on your tongue.
- 1 whole. roasting chicken (3-5 lbs)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp curry
- 1 lemon, sliced
- 3 sprigs parsley
- 3 sprigs rosemary
- SOAK the entire Roemertopf – Clay Baker. Submerge it in water, for 30 minutes or more.
- Prepare chicken:
- Clean chicken and pat dry with paper towel.
- Sprinkle some salt and pepper into the chicken cavity.
- In a small bowl mix together all spices to create a dry rub
- Place lemon, parsley, and 2 of the rosemary sprigs inside chicken cavity.
- Rub chicken down with the dry rub.
- Place chicken into roaster and add rosemary on top. No need to add oil or fat. Place lid on roaster.
- Place roaster into a COLD oven and set oven to 450° F.
- Bake chicken for 90 minutes undisturbed. For the last 10 minutes, remove lid and allow chicken to crisp up. (Be careful when you remove the lid. Lift lid AWAY from your face to allow steam to escape. The steam inside WILL be extremely hot.)
- Once nicely crisped, allow chicken to rest for 10 minutes before carving.
Deliciously roasted chicken – cooked without added fat in clay baker.