As I mentioned the other day when I was talking about making beer braised chicken in our Romertopf, I really love these super smart bakers and am so lucky to have not only two for cooking in, but one for baking bread as well.
You can cook just about anything in a Romertopf, from vegetables to veal, but what I usually see people sharing recipes for is chicken. And why not? It’s simple, cheap, and extremely delicious.
And since Mackenzie can practically eat a whole chicken herself and isn’t quite as big a fan of red meats, plus chicken is leaner for you in most cases, we eat a lot of chicken around here too. In fact, I’d like to see us having even more chicken dinners on Sundays in the future since it’s just insanely easy to roast a chicken in the Romertopf and it makes your home smell like it’s supposed to…loved and full of delicious food! 😉
I hope to try out a lot of new recipes for our Romertopf in the coming months — and if you’ve got a clay pot or similar baker and want to get more use out of it, today is your lucky day.
Tips for cooking in a Romertopf
- Always soak your Romertopf for about 15 minutes with cold water before adding ingredients. This allows your food to steam and cook evenly later on.
- You can convert your regular recipes to Romertopf recipes just be increasing the cooking temperature by 100°F (50°C) and subtracting 30 minutes from the cooking time.
- Cut ingredients that cook really quickly (such as carrots or broccoli) into larger pieces than usual and cut slow-cooking foods into smaller chunks (like potatoes).
- If you plan to put rice, beans or other dry ingredients into the Romertopf to cook, make sure you put them in first and add enough liquid to cover them.
- Place your Romertopf into a COLD oven, on the bottom shelf (or as close to the bottom as you can get), to make sure the heat circulates properly around it.
- Wash your Romertopf with water and a nylon brush. No soap is needed and it may actually seep into the terracotta, causing it to give your food a soapy flavor. Baking soda can be used for tough spots as needed.
10 Simple Clay Pot Recipes
- Ultimate Cheater Pulled Pork — There are few thing on earth better than a good pulled pork sandwich. But making it without a smoker just doesn’t feel right. Until I came across this recipe that makes me want to go out and buy a pork shoulder this weekend. Seriously, pulled pork in my oven would be so awesome. And be sure to check out this brilliant idea of using the paddle attachment on your KitchenAid to “pull” the pork or chicken.
- Chicken Tarragon — Similar to a curry, this chicken tarragon recipe is sure to have your mouth watering and your family asking for seconds!
- Osso Bucco (Braised Veal Knuckle) — We have made this “the hard way” several times recently and it is heavenly, but I never considered you could also make it in the Romertopf which seems to be incredibly easy. I really can’t wait to try this Romertopf recipe out soon!
- Randy’s Roasted Chicken with Leeks & Apples — Just to show you that you can cook chicken with practically anything and make it come out delicious, try this leek and apples combo for a slightly sweet chicken that will melt in your mouth.
- Lamb Stew — For the times of the year when you just feel blah, a good stew is hard to beat. And topping it with a Creme Fraiche blended with parsley sounds like something I would really enjoy.
- Beer Poached Salmon in the Romertopf — This is one of our favorite ways to cook salmon because it’s not only delicious and makes your whole house smell good enough to eat, but it’s also insanely simple.
- Moroccan Chicken — If you are looking for a flavor explosion with influences of the Orient, this is the recipe for you. Paired with apricot couscous, it’s a flavor like no other. This recipe is for a crockpot, you can add everything to your soaked Romertopf for 2 hours at 400 degrees and get the same delicious results.
- Lemony Thyme’s Roast Chicken — The bed of fresh ingredients that Libby creates for this chicken makes my mouth water! Super simple but a complete meal in the pot.
- Lamb Shoulder with Potatoes, Zucchini & Tomatoes — You don’t have to twist my arm to get me on board with trying a lamb dish. This blend of flavors with the curry and paprika really sounds delicious. And since it’s coming from Alsace, where I’ve never eaten food I didn’t like, I think they probably know what they’re talking about!
- Curry Chicken — I love a good curry but it all depends on your spice blend…and there are a lot of different types of curry blends. This particular dish cooks very quickly and sounds delicious!