So I got a Chick Brick for my Christmas and I AM LOVING IT. any recipes?

[Aitch]

today i made a kinda ratatouille by flinging some onion quarters, a pepper, some carrot and aubergine, then plonked some chicken pieces rubbed with harissa on top and put it in the oven for an hour and a half. the results were delicious and there was no cooking required whatsoever, just chop and plonk and into a cold oven set for high.

any other recipes? i think i am a convert.

no - they dont

here from amazon. there's a cheapie lookie-likey that's a better shape and less expensive than the chick brick.

although in stock... boo.

it is good, isn't it? i like to think that all over the world now, chicken bricks are being dusted off again...

I've never checked the breakability!

I am always very careful with it (touch wood!) - and was very worried the years that Habitat stopped stocking them (and even the years that they had a fancy version with a wee handle - it's not the same utilitarian object).

Oh I want a chick brick

OK. I got distracted over the weekend and didn't roast my chicken. Tonight the romertopf is soaking and I've got garlic at the ready. It's going in in 10 minutes....

I will report back.

you and your crazy time zones, arfishy. so how did it go?

It was gorgeous!!! So moist and easy! DP was thrilled. We had roast chicken with veggies for dinner, DD got a chicken pasta salad out of it. I had more chicken with veggies tonight and DP is having more when he gets home.

And it was interestingly much nicer than just steaming alone, which I think makes it very bland.

I am very happy! Now I need more ideas.

Was I right? Did you go "Hmmm, chicken-y"?

A nicely roasted, good quality chicken is one of the finest things in the world, I think. Lots of yummy leftovers and we always make stock with the leftovers

The chicken in a pot recipe further up the thread looks good - am going to try that. But TBH I think the thing the romertopf does best is putting the extra flavour into the plain roasting.

YES!!!! I DID!!! And it was just sooo moist. I had a Ramsay moment carving it.

Anyhoo [ejects Gordon from mind]. I need more recipes now. I can't get into the pot roast chicken one [sulks]

YES!!!! I DID!!! And it was just sooo moist. I had a Ramsay moment carving it.

Anyhoo [ejects Gordon from mind]. I need more recipes now. I can't get into the pot roast chicken one [sulks]

I'm hearing dark rumours on the interweb that you can bake bread in a romertopf.

This thread has revved me up to persuade DH to buy me a stoneware chicken pot from our local (totally brilliant) potter... hers is expensive, but I will just print this thread & point out that they don't sell Romper-whatsit on this island

My birthday next week, need to get cracking...

Bread you say arfishy???

oooo, I want a chick brick now, they sound great. What is advantage over just roasting a chicken though?>

I think the the big advantage for me will be that all the splatter stays inside the pot, not all over the inside of the oven

Can chick brick converts please post some successful recipes ??

Or should that be chick brick chicks?

LOL

who has outbid me on the ebay chickenbrick?

show yourself, apologise and invite me for dinner. it didn't even have instructions ffs £27.65 inc postage and it is used

Oooh new converts! Hello [waves]

I'm waiting for the experts here to come up with some ideas.

DP wants to roast pork in it, but I'm not sure that will work - isn't it supposed to be super crispy?

My suggestion has been proposed to DH. Initial response warm.

Hasn't seen the price yet though
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.
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I think DH's need to see the result before being enthusiastic. Mine loves it because it's not a fuss, but I got a raised eyebrow before I did the chicken.

[hangs around for chick brick/romertopf experts]

Please come back and talk about the virtues of pork in a Romertopf and bread baking.....

found it!!!

One Perfect Loaf

1 cup warm water (105-115° F)
1 package active dry yeast
1 teaspoon sugar
3/4 tablespoon salt
1 tablespoon vegetable oil
3 cups (approx.) all purpose flour

Baking bread in a wet clay cooker results in a crisp shiny crust you may have thought possible only in a baker's brick oven.
Place warm water in a large mixer bowl and sprinkle with yeast.
Let stand until softened, about 3 minutes.
Stir in sugar, salt and oil.
Add 2 cups of the flour.
Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
Stir in 1/2 cup of the flour to make soft dough.
Turn dough onto floured surface.
Knead, adding flour as needed, until dough is smooth and springy and small bubbles form just under the surface, 15 to 20 minutes.
Place dough in greased bowl; turn greased side up.
Let stand covered in warm place until doubled, about 1 hour.
Soak Romertopf bottom of loaf shaped, 5-1/2 cup clay cooker in water about 15 minutes.
When dough has doubled, drain bottom of cooker pat dry.
Grease sides and bottom generously.
Punch dough; shape into loaf and place in cooker.
Let stand, covered with waxed paper, in warm place until dough nearly reaches top of cooker, 30 to 45 minutes.
Cut diagonal slashes, 1/2 inch deep, in top of dough with razor blade or sharp knife.
Soak top of cooker in water about 15 minutes; drain; pat dry and grease.
Place covered cooker in cold oven.
Set oven at 475° F.
Bake 45 minutes.
Remove cover, bake until top is brown, 3 to 5 minutes.
Remove from cooker and cool on wire rack.