Succulent Beer Roasted Chicken Clay Pot Recipe
A hearty and delicious clay pot recipe of beer poached chicken that will have your family coming back for seconds (and forths!)
Ingredients
Instructions
  1. Soak Römertopf for 15+ minutes in water. Prep veggies. Empty out water.
  2. Put butter in bottom of Römertopf.
  3. Brown chicken on both sides for a few minutes until light golden, then place into the clay pot. Reserve the browning pan to make gravy in later.
  4. Add bottle of beer, garlic, onions, celery, carrots and spices. Stick some into the beer, and pile the rest up on top of the chicken.
  5. Place the lid on top and put the entire thing into the oven. Turn on oven to 365°F (180°C). Roast for 1 1/2 – 2 hours (or until the smell is too entoxicating and you just have to eat it already!)
  6. Spoon out juices and place into browning pan. Heat to high heat and thicken. (Use 1:1 tablespoon cornstarch & water mixed well together to speed the process, and when adding to pan, stir until thickened.) Add salt, pepper and other spices to taste (garlic, garlic pepper, thyme, etc).
  7. Serve with white rice, carrots from the Römertopf and other veggies of choice like asparagus or green beans.