Roast chicken


2 small or medium sized chicken with giblets (or buy some chicken liver separately), 2 tbsp unsalted butter, 1 tbsp finely chopped mixed herbs (possibly frozen), salt, freshly ground pepper, 1/2 cup white wine, 1/2 cup instant stock. Cooking time, depending on size, between 70 and 90 minutes Approx. 300 kcal = 1256 kj


Wash the birds inside and out and pat dry. Gently melt the butter, add the herbs, salt and pepper and use the mixture to baste the chicken generously inside and out. Place the chickens in the moistened RÖMERTOPF, together with 2-3 chopped chicken livers, pour in the wine and close the lid. Whilst cooking, baste the chicken twice with some stock. Serve with rice, potatoe salad, floury boiled potatoes, sauteed baby vegetables or a green salad. Variations: Stuffed roasted chicken Make the stuffing for a large chicken: chop the heart and the liver of a good-sized chicken, mix with 1 tbsp. chopped onion , 1 crushed clove of garlic, 1/2 cup ham cut into very thin, small strips and 1/2 cup white wine. Season the stuffing with salt, pepper, thyme, sage and 1/4 crumbled bay leaf. Stuff the bird and roast in the moistened RÖMERTOPF. Roast chicken in a Creamy Sauce Strain the cooking juices into a saucepan. Add some soured cream and bring to the boil. Stir in some chopped parsley and a few finely sliced mushrooms, season generously with pepper. Chicken larded with Bacon Lard the chicken with thin strips of bacon. SPECIAL HINT: To ensure that the breast remains particulary tender and succulent, cover it with thinly sliced bacon for the first hour of the cooking time. Secure the bacon with white cotton. Fry the bacon in a frying pan until crisp, serve with the chicken.

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