Tig Dupre on wed 7 apr 04
Dear Mudbuds,
I had hoped to have a little while longer to monopolize the device, but now that the
secret's out, I might as well tell you all. I make what I call a "Chickie Cooker," in
porcelain or stoneware, based on a wireframe design a friend pointed out to me last
year.
The cooker is made in two pieces, joined together. Piece one is a wide, shallow bowl
with a spout, like a pitcher. Piece two is a tall, beer-can-sized cylinder, with no
bottom. The cylinder is joined to the bowl in the middle, making a bowl with
a "chimney." I use a clear or white, food-safe glaze on the interior of the bowl and
the cylinder. I carve, underglaze, and color the outside of the cooker with just
about anything, except barium, manganese, or large amounts of copper and cobalt.
It looks somewhat like this in profile:
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For cooking, fill the cylinder about 3/4 full with a liquid of your choice--beer, wine, fruit juice, water. Spice and oil a 5-6 pound roaster chicken, place the large opening over the cylinder, and cook either on the grill or in the oven. If oven cooking, I use 350 degrees for about 2.5 hours.
The meat is moist, tender, and flavorful. The juices can then be poured off (thus, the spout) and used as stock in a soup or stew.
Have fun,
Tig
in Port Orchard, WA
Jorge Nabel on thu 8 apr 04
Hey Tig ,I used to make a similar pot for olives,obviously smaller.
You put the olives around and the "bones"???(how do you call the seeds) in
the middle,
thus keeping them away from sight.
As I made them in one piece,I was wondering why you make it in two separate
parts.
Is this a cooking or cleaning aspect???
jorge en Buenos Aires
""It looks somewhat like this in profile:
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