The water in the soaked clay pot will release in the hot oven and steam your chicken as it cooks, yielding a wonderfully tender and flavorful roasted chicken.
After the chicken is roasted, you can save the broth from the pot for later use in soup, casseroles, or other recipes. See directions in the recipe below.
- Whole roasting or fryer chicken (Size of the chicken depends on the size of your class pot. The sides and top of the chicken must not touch the top of the clay pot when the chicken is lying on some onions and celery chunks.)
- Mrs Dash Garlic Herb Seasoning
- Mrs Dash Chicken Grilling Seasoning
- 1 large onion, cut into chunks
- (optional) 3-4 carrots, chopped in halves or thirds
- 4 celery stalks, cut in chunks
- (optional) lemon juice or dried lemon zest
- ½ cup no-salt chicken bullion
- DO NOT PREHEAT THE OVEN.
- Soak the clay pot for 20 minutes or more. Drain the pot but do not dry.
- Remove chicken from packaging, remove neck and pouch with organs. Don’t remove the skin. Rinse and drain chicken.
- Sprinkle Mrs Dash Garlic Herb seasoning all over the inside the chicken, and lightly sprinkle Mrs Dash Chicken Grilling seasoning over the outside of the chicken, including lifting up the skin around the breast and sprinkle the breast.
- Optional: Add quartered lemon to the inside of the chicken, or rub a little lemon juice or ½ tsp dried lemon zest inside the chicken.
- Put some of the onions and celery inside the chicken.
- Place onions, carrots and celery in the bottom of the clay pot. Add the chicken buillon. Place chicken on top of the vegetables. Then put the lid on the clay pot and put it a COLD oven.
- If you are cooking with an electric oven, set the oven to 450 degrees. Then cook 30 minutes plus 20 minutes per pound of chicken
- If you are cooking with a gas oven, set the oven to 200 degrees. When it reaches that temperature, cook for 15 minutes then set the oven to 300 degrees. When it reaches that temperature, cook for 15 minutes more, then set the oven to 450. Cook 20 minutes per pound of chicken.
- Before removing the clay pot from the oven, make sure you have a warm, well-padded surface to put it on. For example, you can stack 3 or 4 dish dry towels on the counter and put the pot on top of the towels.
- After cooking, check the chicken to make sure it’s well cooked throughout. (If it’s underdone, immediately put the covered pot back in the 450 degree oven, cook for another 30 minutes and check again. When the chicken is done, if you prefer a crispier skin, you can return the pot to the oven without the top and roast the chicken for another 5-10 minutes.
- Strain the vegetables, bones, meat, skin, etc from the broth and place the strained broth in a covered bowl or pan.
- After it cools a bit, put the broth in the refrigerator for a couple of hours (or overnight) to allow the fat to rise to the surface. (Don't stir the broth; just let it settle)
- After the broth is completely cooled, you can remove the fat by scraping it from the top with a spoon. Discard all of the fat.
- Divide the broth into useful portions (I like to save it in ½ cup or 1 cup portions.) Then put it into zip-lock bags and freeze it for later use in soups, casseroles, or other recipes.
- Note: this yields a very robust broth. To use the broth in a recipe, you will want to add approximately 2 parts water for each 1 part broth. For example: 1 cup of this broth plus 2 cups water is appropriate for use in a recipe that calls for 3 cups of low-sodium chicken broth.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 60 mg of sodium per serving implies that one serving of this recipe provides:
– 2.5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4.0% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6.0% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
