No, no sour cream in this one! The Romertopf is a clay cooking pot that does chicken like nothing else! In it’s own steam and juices. Not particularly slow, at 375 degrees F for 2 1/2 hours will do it. Here we see the 7 pound chicken resting on a bead of onion, potato, garlic and white wine.

After cooking for 2 1/2 hours at 375 degrees F, this is what the chicken will look like. Well done and falling apart. Lightly browned on top. And the aroma of the garlic, rosemary and sage. It is awesome!

And here the dinner is plated. Notice that the plate is Fresh Beet Greens, Romertopf Vegetable Blend and the Romertopf Chicken. Think of this with a nice 2005 Eagle Knoll Winery Chardonnay. OK, so here is the recipe:

1 – 7 lbs Whole Chicken
2 lg Carrots, cut into 1″ rounds
1 lg White Onion, cut in half and then each half cut into thirds
1 lg Potato, cut into 1 ” rounds and each round cut into thirds
5 lg Button Mushrooms cut into quarters
2 Sticks of Rosemary, fresh and chopped
8 fresh Sage leaves, chopped
8 lg Cloves of Garlic, diced
1 c White Wine
Salt and Pepper to taste

Pre-Heat oven to 375 degrees F. Clean the chicken.
Place the cut vegetables in the bottom of the Romertopf, one layer thick. Place the chicken on the vegetables and fill around the chicken with the rest of the vegetables.
Fill the cavity with the diced garlic and the herbs. Save some of the herbs and garlic and sprinkle lightly over the bird. Salt and pepper the bird.
Place lid on the Romertopf and cook in the oven for 2 1/2 hours. Remove the lid and cook for an additional 1/2 hour.

So there you have it. Not exactly an Old Persons’ Sunday Chicken Dinner, but just as good! And while I was at the local grocery store, my favorite checker was there and she asked if my list was dinner for tonight. So Mary, the recipe is for you. And yes, it really was good, with some left over. That makes a an inexpensive dinner. Cheers!