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Add a photoServings: 4
Ingredients
- 4 lb Frying chicken
- 2 lrg Garlic cloves, chopped
- 1 knob fresh ginger, grated Salt and pepper, to taste
- 2 tsp Asian sesame oil
Directions
- I highly recommend the romertopf type clay pots. Especially for chicken.
- I've done several chicken recipes in mine and they all came out extremely savory and done to perfection. There's a unique, rich flavor which seems to typify food cooked in this way. Haven't tried this one yet, but it's high on the list. The ingredients are Asian, the technique Western. The result, I imagine, is delectable. It's a very simple recipe. At least the first time I'd resist any temptation to embellish it. Well, maybe a few fermented black beans... ;-)
- Rinse the chicken inside and out and pat dry. Work your fingers under the skin of the chicken, carefully loosening skin from flesh across the breast and legs.
- Mix together the garlic, ginger, salt and pepper; rub proportionately under the skin.
- Brush the chicken with sesame oil.
- Soak a 2-qt unglazed clay cooking pot in cool water to cover for 10 min. Drain and place the chicken breast-up in the pot. Cover and place in a cool oven; turn the thermostat to 475F and roast for 1 hour.
- Remove pot from oven and place on a towel. Put lid on another towel.
- (The warm clay will break if placed on a cool surface). Transfer chicken to a heated serving platter and drizzle with some of the juices left in the pot.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 683 | |
| Calories from Fat 439 | 64% |
| Total Fat 48.7g | 61% |
| Saturated Fat 13.61g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 216mg | 9% |
| Potassium 583mg | 17% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 57.37g | 92% |
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