I baked a chicken in a clay pot for the first time.

[no_hypocrisy]

Soaked the top and bottom in water for 10+ minutes, put in chicken, potatoes, and small onions.

450 degrees but not preheated oven for 1-1/2 hours.

Chicken was thoroughly cooked and tender. OK, there's a trade-off: no crispy skin, but you can't beat the tenderness of the chicken meat.

I think I chose the clay pot over a tagine for the versatility of the the former. I can make almost anything that belongs in a tangine in the clay pot.

And I lucked out: two sizes (small and medium) at a discount store ($4.99 and $9.99)

[The empressof all]

1. Oooooh Romertopf

Thanks for the reminder. I haven't used mine in quite a while. It does make great chicken. It's also a great pot to cook no knead bread.

You made me google to get the correct German spelling so here's a link to some recipes.

The Salmon cooked in beer looks amazing. I would never have thought of cooking fish in the pot!

http://www.noordinaryhomestead.com/10-deliciously-simple-clay-pot-romertopf-recipes/

[LancetChick]

2. I Love Romertopf Chicken

It's one of my staples. I heat the oven to 475º, and have found that soaking the pot for 15 minutes leaves the chicken kind of dry, but soaking for half an hour makes it so moist, with juice appearing out of nowhere, it seems. I also cook for an hour and a half, but the skin on my chicken is always crispy (just the exposed part, though). I think you have to fiddle to get it just right for your oven.

I used to be content with just the vegetables and potatoes I put into the clay pot, but then I married an Iranian guy, and a Romertopf chicken dinner soon included basmati rice with crunchy brown "tag-dig" from the bottom of the rice pot, and a chopped salad/relish made of tomatoes, cucumbers, onions, salt and plenty of chopped fresh dill and lime juice. If you can get a forkful of chicken, carrot or mushroom, rice, sauce and a little of the fresh relish, it's a bite of heaven!

You'd think this method of cooking would invite all sorts of experimentation, but alas, I'm embarrassed to admit, once I hit on the way I like it best I stopped being creative. I really should work on that. But the fact that you brought clay pot chicken up in the first place may just inspire me to do that, so thanks!

[The empressof all]

7. I think you may need to be careful

I was always under the impression that putting the clay pot in a preheated oven could crack it. I always put my clay pot in cold oven with the ingredients in it then letting it come to temp. I also think your oven may be too hot as well but YMMV.

And yes you always should soak your pot before filling it.

[pinto]

3. I've always wanted to try that.

Sounds really good and simple.

[cbayer]

4. The house I am staying in has two clay pots of different sizes.

I wasn't sure how to use them, so I really appreciate this.

I do like that crispy skin, though.

I'm going to give it a try. What else do you suggest cooking in them.

Thanks!

[no_hypocrisy]

5. I made a bed of little onions (size of golf balls or smaller) and small potatoes

The juice soaks them with flavor.

By all means, enjoy the clay pots. I'm baking no-rise peasant bread in one soon.

BTW, SOAK 15-20 MINUTES TO BE SURE THE POTS HAVE ABSORBED ENOUGH WATER.

[cbayer]

6. I'm going to try bread as well, but the bread around here is fabulous

and they are practically giving it away.

Had no idea about the soaking, but good to know.

Thanks so much!