I completely forgot that I had purchased this Romertopf clay cooker until I ran across this while searching for something else in our building. I thought that I had given it away. I had a similar cooker that I gave to a friend, so I just completely forgot about this one. I bought this from a thrift store. It was a great find back when you could buy items for a decent price. It was brand new. I think I paid $4.99 for it.
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| I gave it a scrub in hot water. Do not use soap. If I cook something that is oily, I use hot water and baking soda to break up the oil. |
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| I soaked the Romertopf in water for 15 minutes before using. The Romertopf is made from a porous clay that absorbs water that is released into the food while cooking. This process keeps foods from drying out during the baking process and foods cook in less time without the use of high calorie oils. |
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| I decided to make chicken, root vegetables and stuffing. I put the stuffing in first. |
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| I placed the vegetables on top of the stuffing then I seasoned vegetables. |
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| I placed the chicken on top of the vegetables and seasoned the chicken with salt and pepper. |
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| I put the lid on and placed the Romertopf in a cold oven. The Romertopf should not be exposed to extreme temperatures. |
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| Unfortunately, the clouds moved in early, so I finished cooking our meal in the Romertopf on the grill. |
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| I took the lid off the Romertopf for the last fifteen minutes to brown the chicken faster. The chicken was moist with a crispy skin. The stuffing and vegetable were cooked to perfection. |
Next week when it cools off, I plan to bake artisan bread in my Romertopf. I usually use my enameled cast iron dutch oven, but I believe that this will produce a fabulous loaf of bread.
Shabbat Shalom,
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