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Claypot cooking

It’s a healthy way to cook which requires very little or not fat at all, and lifestyle expert B. Smith shares her secrets for the most delectable results.B. Smith spoke to Ann Curry about claypot cooking — a style of cooking that dates back to the Romans, but is becoming increasingly popular today.Here are B. Smith’s tips for this simple style of cooking:Use a pot that is unglazed — you ca
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/ Source: msnbc.com

It’s a healthy way to cook which requires very little or not fat at all, and lifestyle expert B. Smith shares her secrets for the most delectable results.

B. Smith spoke to Ann Curry about claypot cooking — a style of cooking that dates back to the Romans, but is becoming increasingly popular today.

Here are B. Smith’s tips for this simple style of cooking:

Use a pot that is unglazed — you can find them in most kitchen supply shops.

For first time use, soak the pot for an hour, and after that, soak it for 15 minutes before your first use. Soaking the clay pot fills it with moisture, which steams the food and helps it to cook in its own juices.

Always put the pot in a cold oven. Bringing it up to temperature is part of the process.

Place the pot near the center of the oven.

Never use soap or detergent to clean the pot. It will clog the pores and give the food a soapy taste. Clean with hot water and a stiff brush.

Never place the pot on a cold or wet surface out of the oven. It will crack.

Store with the lid turned upside down to allow air to circulate.

B. SMITH’S RECIPE FOR “KEDJENOU CHICKEN”:

Kedjenou Chicken B. Smith

Slice and place tomatoes on the bottom of a claypot. Layer remaining vegetables, stock, and chicken on top. Close the mouth of the pot tightly with aluminum foil. Place in cold oven, cook at 350 degrees for 1 ½ hours.

Kedjenou means “to shake” - so occasionally shake the pot while cooking to keep the chicken from sticking. Pour into serving dish and serve with white rice.

9123636604812915360662chicken 11 Frying chicken or skinless chicken breastsonions13 Chopped onions plum tomatoes 14ounce1 14 oz. Can of whole plum tomatoes or 3 fresh tomatoes minced garlic4clove4 Cloves of minced garliccarrots33 Medium carrotspepper 11 Yellow pepper cut into stripsdiced celery1cup1 Cup diced celeryBay leaves33 Bay leavesDried thyme1.5teaspoon1 ½ tsp. Dried thymeHabanero pepper11 Habanero pepperchicken stock0.5½ Cup rich chicken stock