Quote Originally Posted by indysteel View Post
I'm not a big chicken person, but roasted chicken is my favorite dish, if done well. I fell in love with it in Paris, where is it is (mostly) executed so perfectly. DH proposed over the first roast chicken I made him! So now we call it Engagement Chicken. I'll have to look into a Romertopf clap pot. Does the skin get crispy with this method?
Soak Romertopf for 30 minutes in cold water. Put garlic slivers under skin of chicken. Put veggies (I used onions, potatoes, carrots) and herbs (I used whatever is in my garden: thyme, sage, Rosemary, garlic chives) in the soaked Romertopf. Put the chicken in, pour 2 cups of beer (wine would work, too). Cover. Put into COLD oven. Turn oven on to 480F for one hour. After 1 hour, remove cover, baste, put back in oven for 10-15 mins to brown chicken.