Indonesian Beggar's Chicken (Clay Pot)
"This is done in a clay cooker, such as a Romertopf. Serve with basmati or jasmine rice. Remember the clay cooker needs to be soaked in water and put into a COLD oven."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (132 g)
- Calories 121.8
- Total Fat - 4.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 183.4 mg
- Sodium - 227.1 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.5 g
- Protein - 15.3 g
- Calcium - 44.4 mg
- Iron - 2.7 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
Step 2
Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
Step 3
Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
Step 4
Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
Step 5
Remove chicken from cooker and let rest on platter for 10 minutes before carving.
Step 6
Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.
Tips
No special items needed.
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