Roast Chook, RÖMERTOPF®

RÖMERTOPF... Hmmm, you say.  Well it was cool when I was a little tacker, I think.  It was cool before the Tagine was cool.  It is way cool.


It is a German clay pot for cooking in the oven, and it has no vent like the tagine so all the moisture stays in.  We found ours at the op shop (steal!) and have used it to great success quite a few times.


Normally for a roast chook we follow Stephanie Alexanders method in the bible (The Cook's Companion), 160°C for 1h20m rotating every 20 min with butter and lemon up the bum.  A great method and fantastic results.


But this week we used the RÖMERTOPF.  


Recipe

• Soak RÖMERTOPF in cold water for 10 minutes minimum

• Pat dry chook (We recommend Nichols)

• Place in RÖMERTOPF on top of baby potatoes (and any other roast vegies you like)
• Baste outside of chook with ginger, salt, pepper, olive oil

• Place into COLD oven and turn oven on to 160°C
• It should cook in 1.5-2 hours (depending on the heating time of the oven, everyone is different)

Serve with the roast vegies and steamed garden greens, enjoy.