Karin Hurt on fri 22 sep 00
It's the old "Roemertopf" theory and quite good, except I've never cooked a
chicken with all the innards and feathers. I've baked trout in Terrocotta,
first had it in a Restaurant in Santa Fe, used low fire terracotta, wrapped
the trout in grape leaves and filled it, baked it at 350 degrees until the
clay was firm, I'd say around half an hour, but don't want to swear to it.
What I did was make a fish template, so the finished meal looked like a fish.
I put a hole in it so the steam could escape and it was WONDERFUL. I don't
see why it could not be done by putting it on coals. Share your success with
the rest of us, we are curious.
Karin
Kurt Wild on fri 22 sep 00
Just heard the following on Wisconsin public radio and wondered if anyone
has tried it. Could be a possibility for Hay Creek or wood firing gatherings.
The following is, to the best of my ability, what I heard:
Take a fresh chicken and wrap it feathers, innards and all in clay. Set it
in a fire pit , build up coals around it and cook it (how long?). When you
think it's cooked, break away the clay and the feathers will all come right
off. Inside the innards will have balled up, that is, shrunk up into a
ball. Apparently the next step is shear enjoyment.
Kurt
email: KURT.L.WILD@uwrf.edu
website: http://wwwpp.uwrf.edu/~kw77
Dannon Rhudy on fri 22 sep 00
I've done this Kurt - except, not innards. Took 'em out, they smell
awful, cooking. The feathers do come out. I prefer, however, to just
go get a whole chicken, defeathered, etc, wrap in clay & cook. About
3 hours will do it, 350F or so. We used to do this in the bisque kiln
when I was an undergrad - that was the teacher's contribution to the
various pot-lucks. However, a regular oven or covered grill works just
fine, and I don't cook in the kiln.
regards
Dannon Rhudy
--On Fri, Sep 22, 2000 10:54 AM -0500 Kurt Wild
wrote:
> Just heard the following on Wisconsin public radio and wondered if anyone
> has tried it. Could be a possibility for Hay Creek or wood firing
> gatherings.
>
> The following is, to the best of my ability, what I heard:
> Take a fresh chicken and wrap it feathers, innards and all in clay. Set
> it in a fire pit , build up coals around it and cook it (how long?).
> When you think it's cooked, break away the clay and the feathers will all
> come right off. Inside the innards will have balled up, that is,
> shrunk up into a ball. Apparently the next step is shear enjoyment.
>
> Kurt
>
> email: KURT.L.WILD@uwrf.edu
> website: http://wwwpp.uwrf.edu/~kw77
>
> _________________________________________________________________________
> _____ Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
Gayle Bair on fri 22 sep 00
I have heard about this before.
Is there a preferred clay say...
one with rosemary, basil and garlic?
Seriously, is there a preferred clay?
Gayle Bair
Snip>
I've done this Kurt - except, not innards. Took 'em out, they smell
awful, cooking. The feathers do come out. I prefer, however, to just
go get a whole chicken, defeathered, etc, wrap in clay & cook. About
3 hours will do it, 350F or so. We used to do this in the bisque kiln
when I was an undergrad - that was the teacher's contribution to the
various pot-lucks. However, a regular oven or covered grill works just
fine, and I don't cook in the kiln.
regards
Dannon Rhudy
Snip>
> The following is, to the best of my ability, what I heard:
> Take a fresh chicken and wrap it feathers, innards and all in clay. Set
> it in a fire pit , build up coals around it and cook it (how long?).
> When you think it's cooked, break away the clay and the feathers will all
> come right off. Inside the innards will have balled up, that is,
> shrunk up into a ball. Apparently the next step is shear enjoyment.
>
> Kurt
amy parker on sat 23 sep 00
I have heard of this too but you were supposed to clean the chicken. I
would not want to season my roasted chicken with intestinal aromas - remove
the innards & substitute rosemary & it will be much tastier.
Feathers smell worse than hair if they burn.
Should take about an hour to an hour & 1/2 if you clean the chicken. Make
sure you don't have the fire hot enough to blow up your clay "cooker".
Amy
At 10:54 AM 9/22/00 -0500, you wrote:
>Just heard the following on Wisconsin public radio and wondered if anyone
>has tried it. Could be a possibility for Hay Creek or wood firing
gatherings.
>
>The following is, to the best of my ability, what I heard:
>Take a fresh chicken and wrap it feathers, innards and all in clay. Set it
>in a fire pit , build up coals around it and cook it (how long?). When you
>think it's cooked, break away the clay and the feathers will all come right
>off. Inside the innards will have balled up, that is, shrunk up into a
>ball. Apparently the next step is shear enjoyment.
>
>Kurt
>
>email: KURT.L.WILD@uwrf.edu
>website: http://wwwpp.uwrf.edu/~kw77
>
>___________________________________________________________________________
___
>Send postings to clayart@lsv.ceramics.org
>
>You may look at the archives for the list or change your subscription
>settings from http://www.ceramics.org/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
>
Amy Parker
Lithonia, GA
Keiko Suga & Noel Oard Mapstead on sat 23 sep 00
cooking chicken in wet clay is still done to this day over much of china, on street
corners, etc.
a good method for avoiding grit, is to wrap the chicken in cheese cloth, then the
clay around it, and then cook in a pit fire
more elaborate, would be to make a human clay effigy on a spit, stuff it with
chicken, potatoes, corn, veggies, and roast it
in the past in new guinea, the mud people would use this technique. in a video by
joseph campbell, the mud people would actually roast real people during the drum
ceremony.
hai...sooooooo desu ne
noel oard mapstead
Cindy Strnad wrote:
> All this chicken talk makes me hungry.
>
> But I'm wondering--doesn't the chicken end up kind of, well, gritty?
>
> Cindy Strnad
> Earthen Vessels Pottery
> RR 1, Box 51
> Custer, SD 57730
> USA
> earthenv@gwtc.net
> > www.earthenvesselssd.com
> >
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Karin Hurt on sat 23 sep 00
a couple of small holes will prevent the cracking, juice won't leak through
cracks and dry out chicken.
Earl Brunner on sat 23 sep 00
Cooked an average sized chicken in clay tonight. Precooked
a rice/wild rice mixture with poultry seasoning and garlic,
which I stuffed the chicken with. Wrapped the chicken with
butcher paper and then covered the whole thing with a half
inch slab of regular clay rolled on the old slabroller.
Placed it on a wire rack in the oven with a dripping tray
under it (just in case).
Baked it at about 400 degrees for about two and a half
hours. The clay cracked a bit on one side in the second
hour and I used the crack to insert a meat thermometer.
It reached 190 degrees internal in about two and a half
hours.
I was glad I used the paper, it kept the clay off the
chicken when I broke it open.
I could have cleaned up better if I had put some foil on the
drip pan.
It was pretty good, next time I would season the chicken on
the outside as well.
Might be kind of fun with individual serving sized Cornish
Game Hens.
Ingeborg Foco wrote:
>
> >
> Here is a recipe titled "Chicken cooked in Clay" taken from a cookbook
> >
> > 1 chicken - about 3 lbs
> > finely chopped:
> > sage, 1 bay leaf, thyme, juniper berries and peppercorns
> > salt
> > 4 oz salt pork (soaked in cold water for l hour drained and sliced or
> > prosciutto slices
> >
> > Wash and dry chicken put inside it 1 teaspoon of above mixture and salt.
> > Tie chicken up and brush with remaining mixture. Cover with salt pork or
> > prosciutto slices. Wrap with tin foil sealing it well.
> >
> > Soak clay and work it thoroughly (not my words - that's the way it
> explains
> > it--obviously written for non clay people) Spread clay in a layer not
> less
> > than 1/2 inch thick and cover the wrapped bird on all sides with the clay.
> > Put into very hot oven 475o F until clay begins to crack. Break clay -
> > remove bird and open wrapping when you serve. (It gives no idea how long
> it
> > might take until the clay cracks. ) If you omit the clay and just have the
> > bird wrapped in tin foil, it takes about 1 1/2 hours at 400o F So, my
> guess
> > is it will take about the same time just a hotter oven.
> >
> > I've never tried this although I have thought of doing it. It shows
> > pictures and of course they look wonderful. This is meant for a cleaned
> > chicken and no feathers or guts please>
> > Bon Appetite
> >
> > Ingeborg
> > ifoco@teleport.com
>
> >
> >
> >
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
--
Earl Brunner
http://coyote.accessnv.com/bruec
mailto:bruec@anv.net
Annette Frank on sat 23 sep 00
Kurt, - I have been holding on to a New York Times Magazine recipe since June 16,
1985. Never had the nerve to try it. (I'll be happy to send you a copy).
They call it Beggar's Chicken, because a man who stole the chicken tried to hide
it from the police and wrapped it in mud (feathers and all), baked it for an hour
in the open fire and when it was safe to crack the package open, it was delcious.
They show an elegant presentation, clay pressed into chicken shape, (feathers
removed), decorated with underglaze. Baked for 45 minutes in a 400 F oven. Looks
great. You know, I think I am going to try it.
Annette
Kurt Wild wrote:
> Just heard the following on Wisconsin public radio and wondered if anyone
> has tried it. Could be a possibility for Hay Creek or wood firing gatherings.
>
> The following is, to the best of my ability, what I heard:
> Take a fresh chicken and wrap it feathers, innards and all in clay. Set it
> in a fire pit , build up coals around it and cook it (how long?). When you
> think it's cooked, break away the clay and the feathers will all come right
> off. Inside the innards will have balled up, that is, shrunk up into a
> ball. Apparently the next step is shear enjoyment.
>
> Kurt
>
> email: KURT.L.WILD@uwrf.edu
> website: http://wwwpp.uwrf.edu/~kw77
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Janet Kaiser on sat 23 sep 00
Kurt
This sounds like an adaptation of the old Romany
(Gypsy) way of cooking hedgehogs. They would
wrap the poor little things (who roll into a
protective ball when caught) in clay and bake
them live in their open camp fires. The prickles
would come off with the clay.
Anyway, I see no reason why a chicken would not
work the same way. Although perhaps it would be
better to use a dead one? And then there is the
problem of knowing when it is cooked. Probably
by knocking three times?
I was privileged to share a hedgehog meal once
and knowing the aversion I would have as a
non-Romany, they told me it was "forest chicken"
and it did taste like chicken to me. (Although
as we only had chicken a couple of times a year
in those pre mass production days, I could have
been wrong).
I only found out later what it was. My mother
was non too pleased at the time... I was aged
five and had wandered off to the "Gypsy Camp" up
the road yet again. I was enthralled by them and
wanted to live in one of those wonderful houses
on wheels! Works of art, which sadly disappeared
completely from the countryside soon after
(1960s) when horses were replaced by cars and
those remarkable old Romany wagons by
mass-produced caravans (US = trailers).
God! I feel like a walking museum! What a relic!
Janet Kaiser
The Chapel of Art . Capel Celfyddyd
HOME OF THE INTERNATIONAL POTTERS' PATH
Criccieth LL52 0EA, GB-Wales Tel: (01766) 523570
E-mail: postbox@the-coa.org.uk
WEBSITE: http://www.the-coa.org.uk
----- Original Message -----
From: Kurt Wild
> Just heard the following on Wisconsin public
radio and wondered if anyone
> has tried it. Could be a possibility for Hay
Creek or wood firing gatherings.
>
> The following is, to the best of my ability,
what I heard:
> Take a fresh chicken and wrap it feathers,
innards and all in clay. Set it
> in a fire pit , build up coals around it and
cook it (how long?). When you
> think it's cooked, break away the clay and the
feathers will all come right
> off. Inside the innards will have balled up,
that is, shrunk up into a
> ball. Apparently the next step is shear
enjoyment.
hal mc whinnie on sat 23 sep 00
a number of years ago i went to a conference at penland and we did begger's
chicken for 75 people.
had 6 or 8 chickens and after they were done the members of the conference
were invited to paint thme with paints before they were served and cracked
opened.
apulus berenshon organized that adventure
hal
-----Original Message-----
From: Annette Frank
To: CLAYART@LSV.CERAMICS.ORG
Date: Saturday, September 23, 2000 12:02 PM
Subject: Re: Cooking chicken in clay
Kurt, - I have been holding on to a New York Times Magazine recipe since
June 16,
1985. Never had the nerve to try it. (I'll be happy to send you a copy).
They call it Beggar's Chicken, because a man who stole the chicken tried to
hide
it from the police and wrapped it in mud (feathers and all), baked it for an
hour
in the open fire and when it was safe to crack the package open, it was
delcious.
They show an elegant presentation, clay pressed into chicken shape,
(feathers
removed), decorated with underglaze. Baked for 45 minutes in a 400 F oven.
Looks
great. You know, I think I am going to try it.
Annette
Kurt Wild wrote:
> Just heard the following on Wisconsin public radio and wondered if anyone
> has tried it. Could be a possibility for Hay Creek or wood firing
gatherings.
>
> The following is, to the best of my ability, what I heard:
> Take a fresh chicken and wrap it feathers, innards and all in clay. Set
it
> in a fire pit , build up coals around it and cook it (how long?). When
you
> think it's cooked, break away the clay and the feathers will all come
right
> off. Inside the innards will have balled up, that is, shrunk up into a
> ball. Apparently the next step is shear enjoyment.
>
> Kurt
>
> email: KURT.L.WILD@uwrf.edu
> website: http://wwwpp.uwrf.edu/~kw77
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Marie Gibbons on sat 23 sep 00
a friend of mine did this as a closing meal to a workshop.... she used a
store bought chicken, seasoned, and then wrapped in parchment paper. the
chicken was then wrapped in clay, and then they 'baked' it in a 18" kiln for
a few hours i believe. I wasn't present, but heard about it for days, how
wonderful the studio smelled and how delicious the chicken was.
Marie Gibbons
Arvada, Colorado
sculpture in clay & mixed media
www.o
ooladies.com
Kelley Webb Randel on sat 23 sep 00
ohh kurt,
i've only done this with chickens cleaned and gutted and ready to go! stuff
them with rice and herbs, onions, garlic, etc. wrap them in clay, put them
in the fire for a while, and presto!
clay chicken! they are delicious.
be well,
kelley
Autumn Downey on sat 23 sep 00
Cooking chicken in clay sounds very interesting, but I'm not sure I could
do it after seeing the movie "Chicken Run". It's a feature length
animation by the Wallace and Grommet guy.
I went with 2 potter friends (one who brought her 1 month old baby for his
first movie). So, the connection to clay is that this is wonderful
animation in plasticine - many more adults than kids there.
Autumn Downey
(back in Saskatchewan)
Joanne L. Van Bezooyen on sat 23 sep 00
I prefer the idea of this method of first wrapping the chicken in something so it
is not directly exposed to the clay. I don't believe clay is varmit-free, being of
the earth and sometimes a wee bit too stinky.
Joanne in Tucson
Marie Gibbons wrote:
> a friend of mine did this as a closing meal to a workshop.... she used a
> store bought chicken, seasoned, and then wrapped in parchment paper. the
> chicken was then wrapped in clay, and then they 'baked' it in a 18" kiln for
> a few hours i believe. I wasn't present, but heard about it for days, how
> wonderful the studio smelled and how delicious the chicken was.
>
> Marie Gibbons
> Arvada, Colorado
> sculpture in clay & mixed media
> www.o
> ooladies.com
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
--
Joanne L. Van Bezooyen
520-749-1685
Art Gecko Designs
http://www.arteriordesigns.com/noname.html
voice & fax: 520 760-1584
11220 East Via Madre
Tucson, Arizona 85749 USA
John Baymore on sat 23 sep 00
Is there a preferred clay say...one with rosemary, basil and garlic?
Seriously, is there a preferred clay?
I happen to prefer ball clays with high dioxin levels...... adds a nice
"tang" .
Best,
........................john
PS: OK....OK....... sick sense of humor
John Baymore
River Bend Pottery
22 Riverbend Way
Wilton, NH 03086 USA
603-654-2752 (s)
800-900-1110 (s)
JBaymore@compuserve.com
John.Baymore@GSD-CO.com
"Earth, Water, and Fire Noborigama Woodfiring Workshop August 18-27,
2000"
Steve Mills on sat 23 sep 00
I used to subscribe to a cooking newsgroup and one recipe I remember
involved making a coarse flour paste loaded with herbs instead of clay
to encase the chicken.
Steve
Bath
UK
In message , Gayle Bair writes
>I have heard about this before.
>Is there a preferred clay say...
>one with rosemary, basil and garlic?
>Seriously, is there a preferred clay?
>Gayle Bair
>
--
Steve Mills
Bath
UK
Gavin Stairs on sat 23 sep 00
There's a really old story about this sort of thing. I'm not the one to
tell it, but that one isn't here, I guess, so I'll give it a try.
The way I heard it, it was Nanabozo and Coyote, and it was the end of the
day, and Nanabozo was hungry. He got himself a mess of birds, ducks
probably, 'cause they were at the side of a lake. Well, Nanabozo took
those ducks and he buried them in the ashes of his cooking fire. Coyote
was getting hungry too, and he smelled those ducks cooking. So, smooth as
oil, he came up to Nanbozo's fire, and he set to talking. Pretty soon he
had Nanabozo going, and so he proposed a race around the lake. Well,
Coyote took off one way, and Nanabozo went the other. But Coyote only went
a little way, and then doubled back. He pulled a duck leg out of the fire,
and it was cooked just right. So he had another. He really intended to
leave some for Nanabozo, but somehow the ducks all got eaten up. So then
he slunk off into the grass to sleep it off, before Nanbozo finished the
race. When Nanabozo found out what happened to the ducks, he was some put
out, and he set out after Coyote, but that's another story.
Ash cooking is real old, and clay cooking is just a variant of that. And
yes, you can put the whole duck, chicken or fish into the clay. The clay
dries out and sucks some of the skin oils away from the bird, and the steam
of the cooked flesh pushes outward too, so the flavours of the feathers
don't really affect the flesh. And the flavours of the innards depend
somewhat on what the bird was eating, and how much, but they generally
don't do much harm. But I've seen recipes calling for various herbs to be
stuffed in the cavity of an eviscerated bird. But then you have to be a
bit careful not to open the cavity too much, so the clay doesn't get inside.
You can also cook biscuits that way, too. Ash biscuits are part of the
heritage of the Northern woods.
Gavin
Diane G. Echlin on sat 23 sep 00
John Baymore wrote:
> I happen to prefer ball clays with high dioxin levels...... adds a nice
> "tang" .
And this is the chicken you feed to the gallery owners who don't pay, right?
Diane in CT
Bill Raymond on sat 23 sep 00
After reading all the p[ost on cooking chicken in clay I see no one has =
mentioned any thing about venting the clay before baking. Do you need to =
vent the clay? Josie
Ingeborg Foco on sat 23 sep 00
>
Here is a recipe titled "Chicken cooked in Clay" taken from a cookbook
>
> 1 chicken - about 3 lbs
> finely chopped:
> sage, 1 bay leaf, thyme, juniper berries and peppercorns
> salt
> 4 oz salt pork (soaked in cold water for l hour drained and sliced or
> prosciutto slices
>
> Wash and dry chicken put inside it 1 teaspoon of above mixture and salt.
> Tie chicken up and brush with remaining mixture. Cover with salt pork or
> prosciutto slices. Wrap with tin foil sealing it well.
>
> Soak clay and work it thoroughly (not my words - that's the way it
explains
> it--obviously written for non clay people) Spread clay in a layer not
less
> than 1/2 inch thick and cover the wrapped bird on all sides with the clay.
> Put into very hot oven 475o F until clay begins to crack. Break clay -
> remove bird and open wrapping when you serve. (It gives no idea how long
it
> might take until the clay cracks. ) If you omit the clay and just have the
> bird wrapped in tin foil, it takes about 1 1/2 hours at 400o F So, my
guess
> is it will take about the same time just a hotter oven.
>
> I've never tried this although I have thought of doing it. It shows
> pictures and of course they look wonderful. This is meant for a cleaned
> chicken and no feathers or guts please>
> Bon Appetite
>
> Ingeborg
> ifoco@teleport.com
>
>
>
Sharon31 on sun 24 sep 00
Hi!
in my excellent local nature encyclopedia is written that some wondering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Hi!
in my excellent local nature encyclopedia is written that some wondering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Hi!
in my excellent local nature encyclopedia is written that some wondering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Hi!
in my excellent local nature encyclopedia is written that some wondering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Hi!
in my excellent local nature encyclopedia is written that some wondering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Hi!
in my excellent local nature encyclopedia is written that some wandering
tribes,
eat hedgehog, the way you describe lately (about chickens) - in bonfire,
this way they get
rid of the thorns. How long, test test test!
Ababi Sharon
sharon@shoval.org.il
http://www.milkywayceramics.com/cgallery/asharon.htm
Stephen Capelli on sun 24 sep 00
Can't think of the name of the old movie (black and white), but if I
remember correct a group of cannibals caught someone they were hunting and
roasted him in clay on a spit. They seamed to enjoy it as much as the hunt
.......
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
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