ROMERTOPF BAKER RECIPES

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RÖMERTOPF-ROASTED CHICKEN AND ROOT VEGETABLES RECIPE ...



Römertopf-Roasted Chicken and Root Vegetables Recipe ... image

This is the most delicious, juiciest roast chicken we’ve ever made in the F&W kitchen. The simply seasoned bird, nestled in a bed of vegetables and topped with the soaked, steam-creating Römertopf lid, starts in a cold oven, which guarantees slow-cooked flavor. Uncover the pot during the last 20 minutes of cooking for extra-crispy skin.

Provided by Mary-Frances Heck

Categories     Chicken

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 11

1 (3 1/2-pounds) whole chicken
5 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
2 teaspoons black pepper, divided
1 medium shallot, peeled and halved lengthwise
1 bunch thyme sprigs plus 2 teaspoons chopped fresh thyme leaves, divided
4 small sweet potatoes, peeled and cut lengthwise into quarters
3/4 pounds baby Yukon Gold potatoes, halved
2 medium carrots, peeled and cut into 1 1/2-inch pieces
1 medium parsnip, peeled and cut into 1 1/2-inch pieces
4 garlic cloves, peeled

Steps:

  • Remove giblets from chicken; discard or reserve for another use. Season chicken all over with 4 teaspoons salt and 11/2 teaspoons pepper, making sure to season the cavity. Stuff cavity with shallot and thyme sprigs. Let stand at room temperature 30 minutes. Meanwhile, fill lid of a 4.1-quart Römertopf clay baker with water; let stand 30 minutes to allow water to soak into lid.
  • Toss together sweet potatoes, Yukon Gold potatoes, carrots, parsnip, garlic, chopped thyme leaves, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in bottom half of clay baker. Place chicken on top of potato mixture, and tuck wing tips under chicken.
  • Drain soaking water from lid. Cover chicken with lid, and place in lower third of a cold oven. Set oven temperature to 425°F, and bake until a thermometer inserted into thickest portion of breast registers 125°F, 45 to 55 minutes. Remove lid, and continue baking at 425°F until a thermometer inserted into thickest portion of breast registers 155°F, 20 to 30 more minutes. Let rest 15 minutes before carving. (Temperature will continue to rise to 165°F as chicken rests.) Serve chicken with vegetables.

RÖMERTOPF (CLAY POT) BREAD RECIPE | EAT SMARTER USA



Römertopf (Clay Pot) Bread recipe | Eat Smarter USA image

The Römertopf (Clay Pot) Bread recipe out of our category Bread! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 45 minutes

Yield 1

Number Of Ingredients 9

300 grams Pastry flour
300 grams Whole wheat flour
0.5 cube fresh Yeast (20 g)
300 milliliters lukewarm water
1 pinch sugar
1 teaspoon salt
1 teaspoon cilantro
1 teaspoon Caraway
1 teaspoon fennel seeds

Steps:

  • Fill the Römertopf with the water.
  • Dissolve the yeast and sugar in the water, and stir until smooth. Grind the spice in a grinder or with a mortar and pestle. Mix both flours with the salt and spices, add the dissolved yeast mixture, and transfer to a stand mixer fitted with a dough hook. Process until a smooth dough forms, adding a little flour or water if necessary. Cover, and let rise for 45 minutes.
  • Knead the dough on a floured surface and form into a loaf that will fit into the Römertopf. Grease the clay pot with some butter, dust with a little flour, place the loaf into it, and let rise for 20 minutes. Place the cover on the Römertopf, place into a cold oven and bake for 1 hour at 200°C (approximately 400°F). After 30 minutes, remove the lid, and bake for 30 minutes more. Remove the bread from the pot and let cool on a wire rack.

Nutrition Facts : Calories 179.76 kcal, FatContent 1.11 g, SaturatedFatContent 0.11 g, ProteinContent 6.77 g, CarbohydrateContent 37.76 g, SugarContent 0.35 g, CholesterolContent 0 mg

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