Simple Roast Chicken (cooked in clay pot)
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Serves: 4
1 fresh roasting chicken (3-4 pounds), giblets removed
1/2 medium onion, slicely thickly
2 heads garlic, tops cut off about 1/4" to expose top of cloves
1 head garlic, separated into cloves and peeled
1 lb. fresh carrots, peeled and cut into 3-4" lengths
Seasoning:
1 head garlic, separated into cloves and peeled
15-20 fresh sage leaves
1/2 medium onion
1/2 tsp. freshly ground black pepper (more if desired)
1/2 tsp. salt
Soak unglazed portion of clay pot in cold water for 20-30 minutes.
Meanwhile, wash chicken, remove giblets, and tuck wing tips behind
back. Using sharp knife point, carefully loosen skin over chicken
breast so that a pocket is formed over the entire breast area (this
is easiest with a fresh chicken -- if using chicken that has been
frozen, you may not be able to make a large pocket area, so use the
note below as a variation).
In large bowl of food processor, combine seasoning ingredients and
blend until coarsely chopped. Do not process too long or ingredients
will turn into a thick paste and be difficult to work with.
Arrange onion slices on bottom of clay pot; place chicken on top.
Place 2 heads of garlic inside chicken cavity. Spoon the seasoning
mixture into the pocket you've formed over the breast area. Arrange
carrots and remaining garlic cloves in pot around chicken.
Drain lid and place on pot; put clay pot into COLD oven. Turn oven
to 425 degrees Fahrenheit. Cook for 70 minutes. Remove lid, cook
for additional 20 minutes (removing lid allows meat to brown a little),
or until meat thermometer reads 180 degrees Fahrenheit for internal
temperature.
NOTE:
If you are using a chicken that has been previously frozen, you may
not be able to loosen the skin over the breast area very easily.
Instead, simply pat the chicken dry and rub the seasoning ingredients
thoroughly into the skin over the breast and leg areas. Keep the
seasoning on top as much as possible so it will season the meat as
it cooks.
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