Romertopf Clay-Baked Chicken, Stuffed with Serrano Ham and Olives

Page 76

Cuisine: Mediterranean | Course Type: Main Courses

(1 review)

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Recipe Review

A really nice chicken from the Romertopf.

This was finished in a, to me, unusual way. The chicken was taken out of the oven and remoed from the pot. The pot bottom was then emptied (to make a sauce with the juices), topped with a wire rack, the chicken put on that, and all back in the oven for another 10min. I've never seen this technique before, but it made for a nicely crisp skin, not usual for Romertopf.

I cooked delicious the stuffing separately.

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