Schlemmertopf Clay Baker

Classic Glazed Small Clay Pot

This size clay bakeware has a capacity of 2.25 quarts which serves 2 to 4 people. It can be used for an array of meals.  Chicken and meats will brown with the lid on which seals in all of the natural juices resulting in a delicious meal. Also, a good size for soups, stews and chili.

This clay pot has a glazed interior bottom for easy cleaning, while the top is unglazed to provide the unique healthy and nutritious clay baker quality.

Clay bakers are a healthy, waterless way of cooking. And, they are microwaveable. Each Schlemmertopf clay cooker comes with a free starter cookbook with a variety of recipes, as well as instructions for care and use.

Schlemmertopf is the only clay baker still produced in Germany, where the original clay bakers were created.

Soak the top of the clay baker for 10 minutes before placing ingredients inside and place in a cold oven.

Clay-Pot Orange Chicken; Recipe

Prep Time: 10 minutes Cook Time: 1 hours, 40 minutes

Ingredients:

• 1 (3 to 4 pound) chicken


• Salt


• Pepper


• 1 clove garlic, crushed


• 2 medium oranges, peeled and sliced (reserve the rinds)


• 1/2 cup orange juice


• 1/4 cup soy sauce


• 1 teaspoon grated fresh ginger root


• 1/2 teaspoon allspice, ground


• 1 Tablespoon brown sugar, optional


• Arrowroot

Preparation:

Presoak clay cooker, top and bottom, in water for fifteen minutes.

Wash chicken, inside and out, under running cold water. Rub inside of chicken with salt, pepper, and pressed garlic. Stuff with orange slices, peeled. Place chicken in pot, breast down. Grate the orange rind and sprinkle over chicken. Add orange juice, soy sauce, ginger, allspice, and brown sugar. Place covered pot in cold oven. Turn temperature to 480 degrees F. Cook 90 minutes.

Ten minutes before done, remove from oven, pour liquid into saucepan. Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with arrowroot. You may want to add a bit of brown sugar to the sauce, to taste.

Yield: 4 servings

Recipe Source: The Clay-Pot Cookbook by Georgia and Grover Sales (Macmillan)

Reprinted with permission.