Monday 12 October 2020

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?






14 comments:

  1. I had a Habitat chicken brick in the 70's. I don't remember using it much and suspect it went to the charity shop. Having read your post I now wonder if I should have kept it!

    ReplyDelete
  2. I suspect that you will probably be able to find one in a CS soon after all these Lockdown Clear outs!

    ReplyDelete
    Replies
    1. A recent (and brave) tour of our local charity shops revealed more tat than bargains. After the reported "tsunami" of donations I was hoping for better!

      Delete
  3. So that's what they are for - I had no idea.
    Henry Watsons pottery was once at Wattisfield not far from me - we went a few years ago but all except the shop was closed down

    ReplyDelete
    Replies
    1. I didn't realise HW was in East Anglia - how sad it has gone, and the bricks are now made in Portugal

      Delete
  4. Oooh, that chicken looks wonderful! So crispy and brown. I'm salivating as it is so rare that I get to eat a home cooked Roast chicken as CBC doesn't eat meat and even when he did, he wasn't into roasts and going to a restaurant isn't the same. Yummy! Also, it seems eco-friendly to me as you're avoiding foil. I'll be over next Sunday, yes?x

    ReplyDelete
    Replies
    1. You could cook a small chicken in it, and that would make a roast dinner just for you PLUS plenty of packed lunches - or meals to freeze.

      Delete
  5. I've never seen nor heard of a chicken brick until today! We used to cook in clay pots, back when I was growing up, but, it was all stove top cooking (very few people had ovens) and a lot of people, my mother included, changed to aluminum pots because the clay pots would chip or break. I'm glad you "rediscovered" the ease of cooking in your chicken brick!

    ReplyDelete
  6. My mother had one which she used regularly. I dont know what happened to it, sadly.

    ReplyDelete
  7. I've always wanted one of these so I've added it to my Amazon cart and will think about it.
    There is a cook book specific to this item: https://www.amazon.ca/Romertopf-99302-Classic-Cook-Book/dp/B00JWTV11W/ref=sr_1_11?crid=3HURXP4V9U0G9&dchild=1&keywords=romertopf+clay+baker&qid=1602511195&sprefix=romertopf%2Caps%2C196&sr=8-11

    ReplyDelete
  8. I didn't know they were called chicken bricks. Few years ago I bought genuine Römertopf for 10€. Haven't used it on chicken, because I can't eat poultry. But moose, deer, pork and lamb cook nicely. Römertopf recommends to buy another one for fish. Mine is glazed inside, it is dishwasher safe! I think mine is a keeper even if I don't use it weekly.

    ReplyDelete
  9. I don't have a Romertopf but I did figure out a recipe which I use which would work. I layer thickly sliced ( scrubbed but unpeeled) potatoes, chopped onion, chopped cabbage ( coleslaw mix) chopped carrots and then top with chicken or pork. I pour sauce ( teriyaki or plum) on top with a good sprinkle of soy sauce and seasonings.
    ( Paprika!!!! not !) Then I pop in the oven and cook slowly.
    The juices sink and flavor the vegetables beautifully.

    ReplyDelete

Always glad to hear from you - thanks for stopping by!
I am blocking anonymous comments now, due to excessive spam!