Romertopf Recipes Roast Chicken with Sherry

Ingredients:      

1 ­6-8  lb. roaster chicken

1 carrot cut into 2" chunks

1 celery stalk cut into 2" chunks

1 onion cut into quarters

1 Tbsp. butter softened

1 tsp. olive oil

4 garlic cloves 2 cracked, 2 minced

1 fresh bay leaf or 2 dried

2 Tbsp. fresh thyme

2 Tbsp. chopped flat leaf parsley

2 tsp. fresh rosemary

1 Tbsp. rubbed sage

1/4 cup dry sherry (or dry white wine)

salt  pepper to taste    

Preparation:

Rinse chicken well inside and out let dry.  Mix 2 minced garlic cloves with half of thyme parsley rosemary and sage.  Mix softened butter with olive oil, add garlic and fresh herb mixture. Set aside.  Season chicken cavity with salt and pepper. Place about half of the vegetables the bay leaf remaining herbs and 2 cracked garlic cloves in chicken cavity.  Place remaining vegetables in bottom of baker. Set chicken on top of vegetables in baker.  Loosen chicken skin by lightly inserting fingers under skin.  Rub a small amount of butter/herb mixture lightly under loosened skin. Rub remaining butter mixture on outside of chicken.  Season outside of chicken with salt and pepper.  Pour sherry around chicken.  Replace lid and put baker in cold oven.  Set oven temperature to 425°F and cook for 2 hours. Remove lid of baker and cook for an additional 10-15 minutes or until golden brown.  Chicken is done when meat thermometer inserted in thigh area reads 165°F. 

 Sherry sauce:  Remove cooked chicken from baker and keep warm. Strain juices through sieve into saucepan pressing on solids.  Bring to boil over medium heat.  Mix 1 Tbsp. cornstarch with 1 Tbsp. water. Whisk to combine.  Reduce heat to low whisk in cornstarch mixture.  Simmer on low until thickened. Check seasoning adding salt or pepper if needed. Serve over chicken.  

Note: This recipe can be made with 2 smaller chickens (3­-4 lbs. each) dividing mixtures and vegetables between the chickens and placing side by side in larger clay bakers.

  • Before every use, soak the clay baker lid for 15 minutes in water.  If you are short on time, holding the lid under running cold water for about 30 seconds is sufficient for the pores to hold water. 
  • Place ingredients inside base of clay baker
  • Always place your baker in a cold oven.
  • Set the oven temperature after the clay baker has been placed in cold oven to allow the baker to heat up gradually. Most recipes can be prepared at an oven temperature of around 375-500 degrees Fahrenheit.  Generally, lower temperatures (between 375-425 degrees Fahrenheit) are ideal for meals requiring a long cooking time, while higher temperatures (425 and up) are for meals that require a short cooking time.
  • Go relax while your clay baker prepares your meal to perfection! (optional, but highly recommended!)

 

 

 
Do not subject your clay baker to extreme temperature changes such as putting in cold water or on a cold surface (such as marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes. 

 
Romertopf Clay Bakers are designed for traditional and convection oven use and are microwave safe as well, however they are not for use on an open flame, stovetop, grill, wood stoves or wood-fired ovens.  

Roast Chicken with Sherry

  • Roast Chicken with Sherry
  • Romertopf Recipes