This dinner we made whole chicken in the Schlemmertopf.
We started off with a nice mix of spices:
black pepper and
Together with that we cut a leek into three pieces and chopped a red chili, which we spread out on top of the chicken.
I have found that it makes for a better dish seasoning wise to decide on the amount of spices before one puts them in the pan or stew, etc. Putting them straight into the food I tend to be a bit restrictive, whereas if I place them on a plate or in the mortar and then pour them into the food I tend to be closer to the sweet spot. The past few times I have done this way I have ended up with close to perfect amount of the spices I selected. There is still a long way to go for me to get the whole composition between the tastes right, but in terms of using the spices to bring out the flavours of the food this seems to be working for me at least.
After pre-soaking the Schlemmertopf, mortaring the spices in need of that and chopping the chili it all was placed in the pot and put into the oven at 140 °C.
As sides we made white cabbage wedges that we roasted in the oven after taking out the chicken, that we left to rest in the Schlemmertopf.
Finally we served the chicken and the cabbage wedges with a few leaves of lettuce and some freshly grated carrots and red beets.
Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.
We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.
To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.
When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!
Today we made a whole chicken in the Schlemmertopf. It turned out really well! The Schlemmertopf keeps both the moisture and the flavours in the meat really well, so it was not too much of a surprise that the chicken was perfectly moist and tender.
After placing the chicken in the Schlemmertopf we sliced some onion and garlic and put around the chicken together with a small jar of bone broth as well as a few bay leaves. Make sure to soak the Schlemmertopf before putting all the ingredients in and before placing it in the oven. When the clay is dry the heat from the oven might make it break…! So, that’s a worthwhile precaution.
Then the whole thing was placed in the oven at around 175 °C for about two hours.
Together with the chicken we steamed some white cabbage as well as roasted some broccoli and sweet potatoes in the oven together with the chicken during the last hour before serving.
Sorry for the boring picture of the final plating. It was one of those days where we lost patience (read were really hungry) in combination with a not very photogenic mix of food. But, hey it tasted marvelous!
The past week we have had such crawings for chicken. Fortunately we also bought one last week so we figured it would be nice to cook it. With some planning we allocated almost four hours for the chicken in the oven. Before putting it there we however covered it with butter and seasoned it with lemon zest, fresh ginger and a branch of rosemary. The rest of the lemon was stuffed into the chicken together with some garlic and even more rosemary. Next it was placed in the oven at 130 °C.
To the chicken we stir fried sweet potato and Jerusalem artichoke in some bone broth.
Leaving anything in the oven for a sufficiently long time at low temperature is by far the safest and easiest way of arriving at a perfectly moist and cooked piece of food. Be it vegetables, chicken or any other meat.
It did maybe not turn out as pretty as we had hoped, but that did not affect the taste. Chicken skin must be the best thing ever, right? Such a perfect combination of all the flavours and all that healthy fat. We are really sorry for all those that remove the skin when eating their chicken. That is really a shame to miss out on that.
We fancied a small glass of red wine together with the food, just as a way of enjoying the flavours in the food even more.
It was a while ago that we had chicken. And frankly, the past few weeks I have started to get cravings for it, so it was high time to do something about that and have some chicken.
Preparing the chicken
Our favourite way of cooking chicken is in the oven at low temperature. Usually we either use the Schlemmertopf or just a regular ovenware. This time we went with the ovenware since we were after the crispness in the skin and have the chicken as a stand-alone piece of meat rather than a stew, which is often the result from using the Schlemmertopf.
Before putting the chicken in the oven we stuffed it with a lemon, some slices of fresh ginger and a few branches of fresh rosemary. On the top of the chicken we seasoned with the zest, from the lemon that went into the chicken, some black and white pepper as well as some grated fresh ginger.
Cooking the chicken
This time we had planned more in advanced than usual so we put the oven at 115-120 °C and left the chicken there for a good three and a half hours. It was a fairly small chicken, so this was probably in excess in terms of time, but hey! Slow cooking seldom renders the meat dry even if it is cooked slightly too long. So in the end it turned out perfectly moist and delicious.
Together with the chicken we tried roasting a whole, large Hokkaido pumpkin, which we left in the oven during the whole cooking period.
For the last 30 minutes to an hour we increased the temperature to about 150 °C in order to get some more crispiness out from the chicken skin.
This was the first time that we tried cooking a whole Hokkaido pumpkin in the oven for such a long time. But it turned out amazing. Perfect texture all the way through an really great taste as well. Definitely something that we will do again!
It surely takes a lot of time to cook food everyday, which is why we rarely spend a lot of time prepping or cooking each meal. Maybe it’s hard to believe then that slow cooked food is our speciality… But think about it, slow cooked meals often requires the least amount of time spent in the kitchen! It’s rough and forgiving.
Our Schlemmertopf pot is therefore frequently used, we just take what’s available in our fridge and let the oven work for a couple of hours. Lifting the Schlemmertopf top off after a few hours is amazing every time. The food always turns out lovely!
This time a whole chicken (of course free-range and organic), some fennel bulbs, a piece of left over bell pepper, onions, crushed tomatoes and a jar of our own bone broth went into the pot with a small amount of water.
It almost didn’t fit, but it looks tasty! Right? Some salt and pepper on top. The chicken is at the bottom with all the veggies on top.
200°C and a few hours later, dinner is served!
Amazing and healthy cooking doesn’t have to be complicated or time consuming at all!
What did we do with our time while waiting for this do be cooked then..? Well, having a bottle of Champagne with friends. But that’s just us… You could of course use your waiting time to whatever you want! 😉