Roasted Clay Pot Chicken With Potato Pancakes

Recipe Ingredients

2		Garlic bulbs - tops removed
1		Onion - cut in eighths
8		Rosemary sprigs (large)
1		Chicken - (abt 2 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Bay leaves
1/4 cup	59ml	Freshly-squeezed lemon Juice
2		Idaho potatoes - peeled, grated
2 tablespoons	30ml	Minced onion
1		Egg - beaten
1 1/2 tablespoons	22ml	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/2 cup	99g / 3.5oz	Clarified butter

Recipe Instructions

To Prepare The Chicken: Soak a clay pot in water for at least 15 minutes. Place 1 of the garlic bulbs, half of the onion, and 2 of the rosemary sprigs in the cavity of the chicken. Truss the chicken and season liberally with salt and pepper. Place the chicken in the clay pot and add the remaining garlic, onion, 2 of the rosemary sprigs, and the bay leaves to the pot. Place the pot in a cold oven and turn on the heat to 450 degrees. Cook for 1 hour, or until the chicken is completely cooked. Remove from the oven and cut the chicken in half.

To Prepare The Potato Pancakes: Place the lemon juice in a saucepan of water and bring to a boil. Blanch the potatoes for 2 minutes, transfer to paper towels, and dry completely. Combine the minced onion, potatoes, egg, flour, and baking powder in a small bowl. Form the mixture into 6 pancakes.

Heat the clarified butter in a large saute pan and cook the pancakes for 3 minutes on each side, or until golden brown. Remove to paper towels to drain and season to taste with salt and pepper.

Place half of a chicken in the center of each plate. Arrange 3 potato pancakes next to the chicken and spoon some of the pan juices around the chicken. Place 2 sprigs of rosemary standing upright on the chicken on each plate.

This recipe yields 2 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

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