Schlemmertopf Clay Baker

Classic Glazed Medium Clay Pot

This size clay bakeware has a capacity of 3.5 quarts which serves 3 to 6 people. It can be used for an array of meals. Roasts, chicken, and other 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 clay baker quality.  Soak the top for 10 minutes before adding ingredients. Place in a cold oven.

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.

Dimenstions: 14"L x 10.5"W x 7.75"H

Chicken with Forty Cloves of Garlic (Clay-pot) Recipe

Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. This classic recipe includes vegetables for a meal in one pot.

Cook Time: 1 hours, 15 minutes

Ingredients:

• 2 Tbsp olive oil


• 1/2 tsp dried rosemary leaves, crumbled


• 1/2 tsp dried thyme leaves


• 1/4 tsp crumbled sage leaves


• 2 Tbsp lemon juice


• 40 cloves garlic, whole, peeled (about 2 heads)


• 3 carrots, cut into 4-inch lengths, large ends halved lengthwise


• 6 baby new potatoes, scrubbed, skins on


• 1/2 pound pearl onions, blanched and peeled


• 1 whole large frying chicken (4 to 4-1/2 pounds)


• Salt and freshly ground black pepper

Preparation:

Soak top and bottom of clay cooker in water for 15 minutes (30 minutes, if this is first time use); drain.



Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated.

Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.



Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover.



Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.



Carve chicken and drizzle with pot gravy. Serve with the whole garlic cloves, vegetables, and French bread.

Yield: 5 to 6 servings