Chicken in a Cylix: Difference between revisions
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== Preparation == | == Preparation == | ||
* Soak top and bottom of 3-1/4-quart (3.25 L) clay pot in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper. | |||
* Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. | |||
* Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. | |||
* Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center. | |||
* Use the remaining marinade to coat the chicken, rubbing it into the skin. | |||
* Place the chicken in the center of the pot, breast-side up. | |||
* Sprinkle chicken and vegetables generously with salt and pepper. Cover. | |||
* Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). | |||
* Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. | |||
* Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown. | |||
* Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread. | |||
== Pictures == | == Pictures == | ||
Revision as of 20:03, 25 August 2013
- Appeared In: 1.35 - My Fair Lilith
- Note: A Cylix or Kylix is a type of wine-drinking cup with a broad relatively shallow body raised on a stem from a foot and usually with two horizontal handles disposed symmetrically. - Wikipedia
Recipe
This recipe was found by Ty. Because cylixes were made of terracotta, she knew it *had* to be a recipe for clay pot chicken.
Ingredients
- 1/2 teaspoon dried rosemary leaves, crumbled
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crumbled dried sage leaves
- 2 Tablespoons fresh lemon juice
- 40 cloves garlic, whole, peeled (about 2 to 3 heads)
- 3 carrots, cut into 4-inch lengths, large ends halved lengthwise
- 6 baby new potatoes, scrubbed, skins on
- 1/2 pound pearl onions, blanched and peeled
- 1 whole large frying chicken (4 to 4-1/2 pounds)
- Salt and freshly ground black pepper
Preparation
- Soak top and bottom of 3-1/4-quart (3.25 L) clay pot in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper.
- Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine.
- Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated.
- Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.
- Use the remaining marinade to coat the chicken, rubbing it into the skin.
- Place the chicken in the center of the pot, breast-side up.
- Sprinkle chicken and vegetables generously with salt and pepper. Cover.
- Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.).
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours.
- Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
- Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread.
Pictures
None yet!
Links
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