Romertopf Chicken

Richard Fl

Chicken, Whole, Romertopf, Richard Fl

I have had this Romertopf in the garage un-used for over 10 years and finally decided I wanted to try a bird in it on the BGE. I know it is redundant cooking, but was curious. Meal came out great and eggstremely moist. Will do again.




INGREDIENTS:
1 5 Lb Whole Chicken
1/2 Lb Mushrooms
3-4 Whole Potatoes, cut into pieces
1 Large Onion, Sliced
4-6 Small Sweet Red Peppers
4-6 Slices Bacon
10-15 Whole Baby Carrots
3-4 Rosemary Sprigs
1 Cup Chardonnay, Chalk Hill, 2002




PROCEDURE:
1 Soaked pot and top in water fo 30 minutes.
2 Layered carrots, mushrooms and onions in the bottom of the pot. Placed potatoes in the cavity and around the bird. Had a few small sweet red peppers so tossed in for flavor. Added wine. Bacon strips on top and fresh rosemary twigs. Seasoned with poultry rub and black pepper.





3 Set LBGE up for indirect and started the BGE with the romertopf on so that the thermal shock did not break the pot. Used some purple basil twigs for smoke. Goal was to get to 450°F and let cook for an hour. Overran temp to 500°F, so just throttled down and brought to 400. Let cook 1 hour after taking 30 minutes to reach temp. Total time 90 minutes.





Yield: 4-6 Servings
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl. 2010/04/18

Grandpas Grub

 
Sure is a nice looking cook Richard - even if the pictures are light

You get a lot of cookin done when you are home alone.

Kent

Mark0525

Looks great. Do you think a dutch oven would work as a pan? With lid on or off? Platesetter feet up or down? Is there a rule of thumb when to have legs up or down?

Grandpas Grub

 
Richard's the Professor on that one...

GG

Beli

Beautiful & looks very tasty too Richard

Richard Fl

It would probably work with a dutch oven, top on legs up But would use some more liquid as the romertopf having been soaked in water adds liquid to the cook. Try it at 400F for 45 minutes and then check how meat is doing. Size of bird is the variable. also place spacers between the DO and the plate setter. Take top off first 15 minutes to brown and to add smoke flavor.

Mark0525

Thanks Richard

Ross in Ventura

Looks great Richard

Ross

Carolina Q

I've had that same Romertopf for years, but have used it only in my oven and only for pot roast (which always turns out great, btw). Soak clay pot and lid, add all ingredients except potatoes, place (covered) in cold oven. Set to 450. Leave it for 90 mins (inclusive of warmup time). Add potatoes and cook another 45 mins.

Richard, do you think your meal would have been any different if you had done it in the oven? I never could understand what difference the egg would make for a dish that's covered from start to finish.

Richard Fl

I did it in the oven for 20 years before retiring it to the garage 10 years ago. It is still the same moist bird as the oven, but picked up some of the basil wood flavor and I did not have to heat the house up. I also did pot roasts which I will try next.

Carolina Q

Richard Fl wrote:

I did it in the oven for 20 years before retiring it to the garage 10 years ago. It is still the same moist bird as the oven, but picked up some of the basil wood flavor and I did not have to heat the house up. I also did pot roasts which I will try next.

Thanks. I wasn't sure if a covered cook would benefit from the smoke wood. I'll have to give it a shot. As for heating up the house, around these parts that's not yet a bad thing.

Unknown

Very nice looking bird Richard.

Anke loves her Romertopf.

I've never thought of using it in the egg! At least I know it works.

Thanks for sharing!

Michael

EggeRNMom

Richard,
I see you mentioned soaking the pot and lid. Did you have the lid on during the entire cook? Thanks.

Val
EggeRNMom

Richard Fl

All but the last 10 minutes. The basil wood smoke snuck in during the cook. I just took the top off to finish the bacon. Not that it needed it.

Ripnem

Richard,

We have something similar to your 'Romertopf'. It's from Pampered Chef and don't know it's official name or what the differences might be. I wondering why the 30 minute soak.

The cook looks great and gives me some level of comfort in trying out our cooker in the egg.

Carolina Q

Cuz it says so in the owners manual.

Richard Fl

The soak is to let the breathing non-glazed pot gather moisture for the cook and if you use one either in the over or BGE the temperature needs to come up with the cooking unit so as not to shock and break the romertopf.

http://food.gather.com/viewArticle.action?articleId=281474977307001

Hungry Celeste

Have you used the Romertopf to bake bread? I understand it works great for no-knead bread.