Brick Work

One of our wedding gifts back in 79 was a Chicken Brick. It is a German Romertopf first produced in 1967 by Bay Keramik. The following year, Terence Conran asked Henry Watson Potteries in the UK to produce something similar. And then everybody seemed to be getting them as wedding gifts. Lots of UK potteries started making them [my friend Jenny has one from the - now closed- Denmead Pottery in Hampshire] 

Romertopf means Roman Pot, and this idea of baking inside a terracotta pot dates back millennia. You presoak the pot for 20 minutes in water, and then put your ingredients inside. It goes into a cold oven, and then you cook at a high temperature. The slow evaporation of moisture from the pot creates a wonderful steamy atmosphere which cooks the bird beautifully. When you take off the lid, the chicken is moist and juicy, the skin is golden and crisp. And if you are a bit late, the meat will not dry out. When we were first married, I used this pot almost every Sunday. I could put the pot in the oven, set the timer, and go off to church knowing lunch would be ready when we got back. And no extra fat was needed [healthy] the inside of the oven remained clean and free of grease [helpful] And if we did have unexpected extra lunch guests I could always quickly cook some cabbage or frozen peas to fill up the plates [if we didn't, there were plenty of leftover for Bob and me to enjoy through the week] I tried out the other recipes in the little book, for pork, lamb and vegetable dishes. 

But since we moved here, the pot went onto the top of the kitchen cupboard, and 'out of sight, out of mind' I fetched it down recently  - just to see if I want to keep it, or if it should be part of my minimalising activity. It needed a good scrub [water and bicarb - but never detergent, which might be absorbed and then make the meat taste soapy!]

It did look lovely, all cleaned up, and I soaked it for 25 minutes whilst preparing the veg. Onions, carrots, potatoes- plus rosemary and sage. I also popped a quartered lemon inside the cavity. And that was it. To convert regular recipes you are suppose to increase the oven temp by 50° and reduce time by 25 minutes. We were both really pleased with the result

A golden chicken and delicious veg. I had forgotten how easy it was! Unlike the Habitat bricks, I think mine is a better shape for lifting in and out of the oven- and the two halves make good serving dishes. Yorkshire puds and some cabbage could easily be piled into the lid. This item is definitely a keeper. Jenny says she uses hers regularly - but only for chicken. Bob has plans to try doing pulled pork or brisket. Here is the Conran one. I like mine better! I've found some interesting recipes on line [eg these]

They are still available to purchase - at around £50 for a genuine Romertopf, or £30 for a Habitat one [which is a lot smaller] The Habitat ones are now produced in Portugal.

Did you ever have a chicken brick years ago? - do you still have one? Have you been using it regularly all this time [like Jenny's brick] or has it languished forgotten and neglected [like mine] ?

And most importantly - please have you got any good recipes you can share?