| Chicken in a Brick
| 1 ½ kg | chicken |
| 2 medium | onions, chopped |
| 200 g | carrots, peeled, chopped |
| 1 | lemon, cut into quarters |
| 4 | bay leaves |
| handful | fresh tarragon |
| 150 ml | dry white wine |
| 150 ml | water |
Method
Soak the two brick halves in water for about 30 minutes.
Place the vegetables into the bottom of the brick.
Put the lemon quarters, two bay leaves and the tarragon into the chicken cavity and then place it on top of the vegetables.
Pour over the wine and water. Put on the top of the brick and put it in a cold oven.
Turn the oven on to 180°C and cook the chicken in the pot for about 2 hours.
For the gravy pour the juices from the brick into a saucepan. Bring it up to a simmer and thicken it with a bit of flour.
Note: A chicken brick is a clay pot into which you put a chicken to cook it in. Because of the shape of the clay pot the chicken cooks moist. Cooking time is as long as roasting a chicken on a roasting tray. The advantage is that no basting is involved. Also lamb and pork can be cooked in a brick.
Place the vegetables into the bottom of the brick.
Put the lemon quarters, two bay leaves and the tarragon into the chicken cavity and then place it on top of the vegetables.
Pour over the wine and water. Put on the top of the brick and put it in a cold oven.
Turn the oven on to 180°C and cook the chicken in the pot for about 2 hours.
For the gravy pour the juices from the brick into a saucepan. Bring it up to a simmer and thicken it with a bit of flour.
Note: A chicken brick is a clay pot into which you put a chicken to cook it in. Because of the shape of the clay pot the chicken cooks moist. Cooking time is as long as roasting a chicken on a roasting tray. The advantage is that no basting is involved. Also lamb and pork can be cooked in a brick.
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