Cinnamon chicken and clove
Recipe for stoneware casserole:
The Claude Savoie's potters pot can receive chickens from 8 to 10 pounds.
Ingredients:
- Salt - All the skin of the chicken should be heavely salted. It is the salt that tenderizes the chicken.
- Pepper to taste.
- Parika (Chicken glazed to the size) The mixture of paprika with the other spices of this recipe contributes to the general taste and the final color.
- Cinnamon - If you want a fairly taste, it must be spread all over the belly of the chicken, your first chicken will be experimental in terms of quantities to use.
- Clove - This spice is stronger than cinnamon, so you have to go
more sparingly with a few squirts on the belly of the chicken here
and there.
This spice will also ask you a few adjustments.
- You can add a cup of water but it is not necessary for cooking, the chicken will not stick appreciably at the bottom of this casserole. The casseroles are very easy to clean. The more skin you leave on the chicken the more juice you will have. If you added water, you will simply have more sauce.
Cooking:
I like my chicken in casserole when it breaks with the fork and
when it bathes in its sauce. It's not very far from chicken confit.
I like serving it on the table directly from my casserole. My
beauties are worth any plate of presentation. When getting out of the oven, the chicken is completely in the pan. Those who
prefer to have a whole chicken on a presentation plate will have to
cook it a little shorter (about 1/2 hour less).
So well cooked: Between 2h and 2h30 at 250°F
Cooking to present on a plate: between 1h30 and 2h at 225°F depending of the oven.
- When the chicken is that so well done, we can eat the end of the bones, a more exotic touch if so ...
- The fumet of this recipe guides you to a certain Nirvana.
- Serve with mashed potatoes with some butter, garlic, milk, salt and pepper to taste.
