Römertopf Roast Chicken with Sausage and Sourdough Stuffing

In My Kitchen, March 2017 »

Römertopf Roast Chicken with Sausage and Sourdough Stuffing

February 21, 2017 by Celia @ Fig Jam and Lime Cordial

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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…

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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)…

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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…

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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…

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. . . . .

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!

Posted in Recipes | 22 Comments

22 Responses

on February 21, 2017 at 11:33 am Cecilia Mary Gunther

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
- on February 21, 2017 at 12:20 pm Eha
  
  Thrilled to note the journey to meditation at last Miss C . . . reminds me I better stop for it also . . . .
  - on February 21, 2017 at 11:04 pm Cecilia Mary Gunther
    
    Has been going on for most of my life dear ..
on February 21, 2017 at 11:46 am Jan

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.
on February 21, 2017 at 12:17 pm Eha

Love the mix of cranberries and sage and the stuffing which forms an aromatic bed for the bird!
on February 21, 2017 at 12:41 pm lambsearsandhoney

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?
- on February 21, 2017 at 12:48 pm Celia @ Fig Jam and Lime Cordial
  
  Nope! From a place in marrickville! :)
on February 21, 2017 at 1:56 pm Carol

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?
- on February 21, 2017 at 2:04 pm Celia @ Fig Jam and Lime Cordial
  
  Yes!
- on February 21, 2017 at 3:40 pm Celia @ Fig Jam and Lime Cordial
  
  https://figjamandlimecordial.com/2016/11/08/romertopf-soft-white-sourdough/
on February 21, 2017 at 3:32 pm Liz @ spades, spatulas, and spoons

Great idea to roast the chicken on top of the stuffing. I love my clay baker, have never put it in the dishwasher though.
on February 21, 2017 at 4:23 pm Nancy |Plus Ate Six

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?
- on February 21, 2017 at 4:30 pm Celia @ Fig Jam and Lime Cordial
  
  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! :)
on February 21, 2017 at 9:24 pm Kirsty Young

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!
on February 22, 2017 at 1:40 am Chica Andaluza

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)!
on February 22, 2017 at 1:49 am chris

Sounds like a fantastic meal.
on February 22, 2017 at 1:55 am Gerlinde @ Sunnycovechef

What ever happened to my Römertopf? I wish I had to. Are this recipe.
on February 22, 2017 at 1:58 am Gerlinde @ Sunnycovechef

Oops,I wish I still had my Römertopf to try this recipe ,
on February 22, 2017 at 5:53 am themateriallady

This looks delicious – and is all the better for needing little attention.
on February 26, 2017 at 9:31 pm Eva Taylor

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.
on March 3, 2017 at 9:11 pm Gretchen

Those meals are the best. Quick, easy and packed full of flavor. This looks so delicious.
on May 17, 2017 at 11:25 pm DevBlog

. 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!