I had a grand plan.
I was going to use a kilo of my recent bargain buy to create a salt dough, which I would then wrap and roast a chicken in.
Only…when it came time to make dinner, it just seemed like too much work.
So instead, I dragged out my trusty Römertopf baker and sat it in a sink of water to soak.
Then I blitzed up half a loaf of stale sourdough in the food processor and squished it together with two pork sausages (squeezed out of their casings), a handful of frozen cranberries, garlic, salt, pepper, a chopped onion, an egg and shredded sage leaves from the garden. I threw the fat from the chicken in as well, for good measure…
The stuffing mixture was laid into the base of the wet Romy and topped with a free range chicken, which had been rubbed with olive oil, salt and a little pimenton (smoked paprika)…
Lid on, then into a cold oven. The temperature was turned up to 200C with fan and the timer set for an hour. And I went out for a late afternoon walk by the water…
When I came home, Pete had taken the lid off the pot and put the chook back into the oven for a further 45 minutes until the juices ran clear…
. . . . .
The Römertopf makes creating midweek dinners like these a doddle – yes, I know, I bang on about this all the time. But it took me less than 30 minutes in total to prep, and then I had an hour to stroll along the bay while it cooked by itself. Every morsel of chicken and stuffing was eaten – the addition of extra sausage resulted in just the right amount of food for the hungry wolves.
So…I’m sorry this isn’t a post about salt-crusted chicken. If you’d like to try that, here’s the recipe I’d originally planned to make (it even specifies flossy salt).
But as I plonked the dirty clay baker into the dishwasher and rinsed the breadcrumbs out of the food processor, I wasn’t at all sorry that I didn’t have to scrape up shattered salt dough or mop up leaking juices.
Some recipes require more chi.
For all the other times, there’s the Römertopf!
Fig Jam and Lime Cordial 
I LOVE a dinner that is polite enough to cook ITSELF while you go off out and do something much more interesting! and I love sausage in stuffing.. I am off to meditate – better late than never! – have a gorgeous day. c
Thrilled to note the journey to meditation at last Miss C . . . reminds me I better stop for it also . . . .
Has been going on for most of my life dear ..
That’s an interesting idea to put the stuffing under the chook. A home filled with the smell of roasting chicken makes the world seem all right, doesn’t it.
Love the mix of cranberries and sage and the stuffing which forms an aromatic bed for the bird!
Frozen cranberries?! I needed them for a recipe ages ago and hunted high and low, but couldn’t get them anywhere. Let me guess – Costco?
Nope! From a place in marrickville! :)
Thanks for that great one pot recipe – I will be giving that a try this week. By the way, do you soak your Romertopf when you use it to bake your bread?
Yes!
https://figjamandlimecordial.com/2016/11/08/romertopf-soft-white-sourdough/
Great idea to roast the chicken on top of the stuffing. I love my clay baker, have never put it in the dishwasher though.
I love the idea of putting the stuffing under the chicken to catch all the juices and fat. Do you always roast your chicken upside down?
Yes. Breast side down to keep it as moist as possible. I’m late to the roasting game so I was really surprised when I found out most people roast the other way around! :)
Celia you have inspired (and reminded me!!) to use my Romertopf. I actually have two, a big and little one, bought for next to nothing from a trash n treasure market and I have only used one of them once! I guess out of sight is really out of mind. I am definitely going to try this chicken recipe of yours. I too like Liz am loving the idea of the chicken atop of the stuffing. Yum!
I love my romertopf but have phases of using it a lot then forgetting about it. I have some chicken thighs in the fridge, time to put it into soak…you’ve inspired me (as ever)!
Sounds like a fantastic meal.
What ever happened to my Römertopf? I wish I had to. Are this recipe.
Oops,I wish I still had my Römertopf to try this recipe ,
This looks delicious – and is all the better for needing little attention.
I’ve seen your lovely posts about this unusual clay baking dish but I’ve yet to find one in our stores. You make it look easy enough to create and the chicken looks wonderful, I’m going to have to check again for this unique baking dish.
Those meals are the best. Quick, easy and packed full of flavor. This looks so delicious.
. I actually have two, a big and little one, bought for next to nothing from a trash n treasure market and I have only used one of them once!