Review of Romertopf Clay Baker

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A friend told me about clay pots, so I decided to try this one. I normally cook for 2 people. This is a medium sized pot and you could easily cook enough meat for 4+ adults, but if you want to cook the veggies at the same time (highly recommended!), you will need a bigger pot. Last night I roasted a game hen my first attempt. I adapted a recipe from the Chicken Boulangere in Bridget Jones' "Complete Guide to Claypot Cooking". It was incredibly easy. I soaked the pot while I prepared the veggies. Just put some sliced potatoes, onion, lemon and herbs in the lower half of the pot and season with salt and pepper. Put the game hen in the middle, and then I put some baby carrots and another layer of potato slices around the bird and brushed everything with melted butter. I put the pot in a cold oven, and turned the heat to 450. It was done in less than an hour. As this was my first time, I checked the hen temperature with a meat thermometer it was a perfect 180F.

One thing to realize is that the pot releases steam. This means that the veggies will not be crisp, unless you take the lid off for the last 10-15mins of cooking to crisp up the top layer. The result was truly delicious, by far the most moist poultry I have eaten for a long time. The potatoes were fabulous too, they absorbed the juice from the meat, giving them a wonderful flavor. Cooking everything in one pot tied all the tastes of the different components together very nicely. My husband loved it too. I will certainly use this pot on a regular basis, and can't wait to try it on chicken, duck, beef and lamb. It is a whole new adventure in the kitchen, which makes it fun! I may even buy the bigger 4 quart model, as it will make entertaining much easier you can put the whole meal in one pot, put it in the oven and then forget about it until the timer buzzes! From my experience last night, I know I would be serving a tasty meal I could be happy to entertain with.

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I have owned a three-quart Romertopf for years, and it started getting used at least once weekly when I started baking sourdough bread in it--especially No-Knead Sourdough. I followed Dr. Ed Wood's ("Classic Sourdoughs") recommendation of doing the second rising of the dough in the Romertopf. First, I use a non-stick spray in the base, wait until the dough has doubled, then soak the top and bottom in water for 15 minutes--just floating the bottom, of course. Both then go into a cold oven, you set the oven to 450 degrees and come back in 1 hour and 10 minutes. The result is a gorgeous, golden brown loaf from this miniature brick oven!

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This is the second Romertopf baker that I've owned. The first one I bought in Europe; it finally cracked after 12 years of service. It is my secret for making the best baked whole chicken ever crispy on the outside, and moist & tender meat. It keeps the oven clean, since the bird is covered, and the baker is very easy to clean after use. I've only done chicken in it, however other meats can be used. You need to have a Romertopf for each type meat, since the flavors absorb into the clay. The 3 Qt size will fit a 3-5 lb whole chicken nicely with room for vegetables (for instance, a few halved onions, a few carrots, herbs.) Veggies are strictly optional, as the chicken has lots of flavor without them. Bake for 90 min & enjoy!

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As the other reviewer notes, this is really a forgiving method of roasting food in the oven, especially checkens, which can be a bit unforgiving (and then dry). Just soak the romertopf 30 minutes and put the chicken (and/or whatever) in the oven (preheated or not) at 400 degrees or so and it's going to be great in an hour or so (just take the top off for the last few minutes to brown the skin). You can pour some liquid into the bottom to keep everything moist (we like strong ale) but it isn't necessary. If you like roast chicken then your kitchen shouldn't be without this wonder.

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Soak the romertopf in cold water while you're preparing your meat and vegetables. Take the romertopf out, put the food in, put the romertopf in the oven (no preheating), turn it on, and forget about it until dinner is done. My mother got me one of these as a gift and it started as a countertop curiousity that has morphed into a regular cooking item. The romertopf has extremely forgiving cooking times, and so you don't have to worry much about overcooking, and the food ends up incredibly flavorful and tender. Fantastic for pot roasts, pork roasts, lamb roasts, small chickens, etc.