Romertopf Roasted Chicken

• 4 -5 lbs roasting chickens (Organic preferred, left whole or cut into pieces)
• 3/4 cup red wine
• 2 cups homemade chicken broth
• 6 red potatoes, halved
• 3 large carrots, roughtly chopped
• 1/4 lb button mushroom
• 8 -12 white pearl onions (left whole)
• 2 garlic cloves, minced
• 1 teaspoon tarragon
• 1 teaspoon rosemary
• salt & freshly ground black pepper, to taste
• Gravy
• 1 tablespoon cold water
• 1 tablespoon cornstarch (cornflour)

1. Soak lid and body of cooker in water for 10-15 minutes.
2. Remove skin from chicken pieces if using.
3. Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
4. Turn oven on to 480F (250C) and bake for 60 minutes.
5. Remove lid from clay cooker.
6. Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
7. Continue cooking chicken and veggies, uncovered, for 15 minutes.
8. Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.

roasting chickens, red wine, chicken broth, red potatoes, carrots, button mushroom, onions, garlic, tarragon, rosemary, salt, gravy, cold water, cornstarch

Taken from www.food.com/recipe/romertopf-roasted-chicken-324144 (may not work)