Chicken in clay (Faraona alla creta)

Category: Meat dishes
Kitchen: italian
Chicken in clay (Faraona alla creta)

Ingredients

A hen 1 PC.
Wine 125 ml
Salt
Pepper
Provencal herbs
Clay red 4-5 kg
Baking paper
Olive oil 1 tbsp. l.

Cooking method

  • Singe and cut the bird well and wash it inside and out. Put the spices inside and pour in the wine.
  • Chicken in clay (Faraona alla creta)
  • Sculpt two plates out of clay that will cover our bird well
  • Chicken in clay (Faraona alla creta)
  • Put one plate on a baking sheet. Grease baking paper with olive oil and wrap the bird in it. Put it on the clay and cover with a second clay plate. Close up the clay around the edges.
  • Chicken in clay (Faraona alla creta)
  • Now we turn on our imagination and decorate the clay mold with patterns or inscriptions ... My imagination was enough for ...
  • Chicken in clay (Faraona alla creta)
  • Chicken in clay (Faraona alla creta)
  • We send all this into an oven preheated to 225 *. After 1.5 hours, lower the temperature to 150 *. After 2-2.5 hours, the bird is ready, it is tender, juicy and smells of herbs and spices. It is served directly on a baking sheet in a clay form.
  • Light blows of a hammer break the shape ...
  • Chicken in clay (Faraona alla creta)
  • Chicken in clay (Faraona alla creta)
  • Chicken in clay (Faraona alla creta)

Note

This Tuscan dish has been known for a good thousand years, the Lombards already knew it. You should impress your friends with this dish for three reasons.

Reason number one: when everything is cooked and the bird is in the oven, you have at least 2 hours at your disposal to get ready for the arrival of guests. The dish is prepared without supervision and any additional manipulations.

Reason number two: such a bird is not served, guests are amazed with it, because the clay mold in which it was cooked must be broken.

Reason number three: the taste and smell are amazing!

Olya_
I'm in a very interesting recipe. Most likely I will hardly cook like that, but for information it is interesting to read. Too much clay. Maybe when I decide to surprise the guests And this is for you for MK
MariS
Helen, amazing!
Such an ancient and at the same time very modern recipe.
It turns out that the chicken is cooking in its own oven ... Great!
For a festive dish - it will be enchanting! Thank you.
Galiya20
kubanochka
Where did you buy your clay?
Thank you for the interesting recipe, I will cook it for the New Year, I ate pork somehow, a friend cooked it, baked it in clay and in a Russian oven, it was something that you will lick your fingers
Admin

Lena, chic and shock! How good it is to have fresh chickens in the yard and suitable clay behind the fence And the rest is a work of hands, and desires
Tanyulya
Lena, chicken suuper !!! I liked how her hammer chpooook !!
korsar
Very, very interesting recipe !!! Where to dig up the clay? I will definitely cook it anyway !! Thank you!
Twist
Lenochka Both the recipe and the serving are just super!
Giraffe
Helen, I didn't quite understand this moment
We send all this into an oven preheated to 225 *. After 1.5 hours, lower the temperature to 150 *. After 2-2.5 hours, the bird is ready, 2-2.5 hours from the moment it is placed in the oven or from the moment the temperature drops. Judging by the free time note, that is the first, right?
And the clay is the one that is sold in boxes for cosmetic purposes? If so, how many boxes do you need?
ZIMA2602
Lenchik, MK is super, but can you stuff a duck there? And it wouldn't hurt to dig some clay somewhere ...
Giraffe
And if it fits into the oven and you build up so much clay, then you can also duck
Vei
Quote: ZIMA2602

Lenchik, MK is super, but can you stuff a duck there? And it wouldn't hurt to dig some clay somewhere ...
It seems to me that too much fat will be melted from the duck, but the turkey should turn out with a bang according to this recipe, right Lena?
I am simply shocked, your cock in wine comes to me at night, and now they will be together with the chicken for a couple!
Judging by the photo, the chicken also has a brownish crust? Now I'm thinking about a turkey in this way on NG.I used to amuse myself with the hope of a duck from MdV for the New Year, now I gave up this venture. What do you think about the turkey yourself, and you probably need to bake it longer?
kubanochka
Immediately I want to pass the exact coordinates of the "clay mines" Clay this time I dug bought in the store "Leonardo". Red clay for children's creativity. Only not polymer, but eco. Such was the clay.
Chicken in clay (Faraona alla creta)

There in the box is half a kilo of clay (the box is three times the size of a piece of clay). It took me 7 boxes. For good reason, it would be necessary to roll out the layer thicker.
Today my neighbor brought me clay from the Hot Spring, the children also brought it today ... But I needed it yesterday ... I had a quirk: to cook just such a chicken for dinner. Therefore, my husband took me to a completely different part of the city to Leonardo's store. Who said it was easy?

Quote: Giraffe

Helen, I didn't quite understand this moment
We send all this into an oven preheated to 225 *. After 1.5 hours, lower the temperature to 150 *. After 2-2.5 hours, the bird is ready, 2-2.5 hours from the moment it is placed in the oven or from the moment the temperature drops. Judging by the free time note, that is the first, right?

2.5 hours have passed since immersion in the oven. But I had not a chicken, but a monster ... 3.7 kg ... Homemade chicken, not a store broiler. So for a regular chicken, 2 hours will be enough.

On New Year's Eve I will definitely repeat! I liked it very, very much!
kubanochka
Quote: Vei

It seems to me that too much fat will be melted from the duck, but the turkey should turn out with a bang according to this recipe, right Lena?
I am simply shocked, your cock in wine comes to me at night, and now they will be together with the chicken for a couple!
Judging by the photo, the chicken also has a brownish crust? Now I'm thinking about a turkey in this way on NG. I used to amuse myself with the hope of a duck from MdV for the New Year, now I gave up this venture. What do you think about the turkey yourself, and you probably need to bake it longer?

The turkey will be super awesome! Roasting time depends on the size of the turkey itself. The crust, indeed, turned out to be rosy, crumbly.
I wouldn't do that to a duck, this recipe is more suitable for a "dry" bird.
The other day I want to cook a rooster according to a different recipe, but also in wine. Let's see which one tastes better. But the husband still remembers that rooster
Era
kubanochka, what an original recipe! How beautiful and unusual, especially: "Reason number two: such a bird is not served, guests are amazed with it, because the clay mold in which it was cooked must be broken."

I will cook to smash, to experience delight when I bale with a hammer!

zval37
My clay cracked in about an hour
Should an opening be left for air to escape?
I really bought clay for modeling in kilogram packages - it is gray, I could not find a red refractory one.
Now it's a boom to try ....: drinks_milk: with vodka and champagne.
And the question about the crust. How does it work? To make it, you need to open the chicken's body to air. I got a well-steamed chicken, delicious yes, but it didn't smell like a crust.
kubanochka
Quote: zval37

My clay cracked in about an hour
Should an opening be left for air to escape?
I really bought clay for modeling in kilogram packages - it is gray, I could not find a red refractory one.
zval37probably it's all about the clay. You need just the red one. And roll out is not very thin. Holes just don't need to be left. The whole point is that everything is sealed. And the clay cracked at the seams, where were the joints of the separately rolled pieces? Or how?
zval37
Quote: kubanochka

zval37probably it's all about the clay. You need just the red one. And roll out is not very thin. Holes just don't need to be left. The whole point is that everything is hermetically sealed. And the clay cracked at the seams, where were the joints of the separately rolled pieces? Or how?
Yes. At the joints. Next time you will need to work with water. I don’t imagine how you managed to mold the top bowl like that. I got a bunch of folds at the corners that needed to be put somewhere.
Gaby
Helen, you are a sorceress, and I haven’t seen the recipe before. I began to read the recipe and information began to pop up in my head that I had read something similar and ancient in a book about Chinese cuisine, and when I finished reading that the recipe for Italian cuisine, I realized that some of the recipes were international. The idea is superrrrrr, I especially liked the clay painting and the hammer.
kubanochka
Quote: zval37

I don’t imagine how you managed to mold the upper bowl like that. I got a bunch of folds at the corners that needed to be put somewhere.
You need to remember your childhood ... Did you like to sculpt from plasticine? You need to knead the clay well. Play with each piece, then assemble into a single whole - soft and elastic. Roll out the layer, place the chicken wrapped in paper on top and form the corners. Sculpt the shape. Cut off the excess and sculpt well with your fingers ... Well, I don't know how to explain ... It's like dough, you need to feel it. And the joints need to be well blinded. The main thing is to "play" with clay. All folds are very easy to remove
Countryman
40 years ago, in the virgin lands, we baked a goose in a similar way. Only twice, however, but under the guidance of an experienced person ..
But in the fire. But having plucked and pulled out first only large feathers, and then coated them with clay right in the fluff.
They started a fire in the evening, in the morning they dug a hole in the warm earth in its place, put a goose smeared with clay into it, sprinkled it with sand and made a fire again. The fire was kept up until the evening. Not strong, there is bad firewood, they burned scraps of boards from the object.
In the evening, they took it out, the feathers were tapped out of it along with the clay. And they immediately started up. I remember there was a lot of fat and therefore they wiped their hands on the construction overalls. The ones they were wearing at that moment. It was just on me.
The details of the technology were forgotten (yes, I was only watching when I was young), but how wonderful vodka shlaaaa is under it ... - I remember that well.
kubanochka
Quote: Countryman

But in the fire. But having plucked and pulled out first only large feathers, and then coated them with clay right in the fluff.
This is how we cooked a bird in nature. This is in our own way, not in Italian ... but for this, of course, with vodka
julia007
Definitely bookmark, now just wait for the holidays
Asya Klyachina
Quote: Giraffe


And the clay is the one that is sold in boxes for cosmetic purposes? If so, how many boxes do you need?
This will definitely not work, as I once tried to cover up the gap in the stove in the bathhouse (it was urgently needed), when it dried up, it all scattered again into dust.
Slava 1000
Instead of clay. Who don’t know where to get it. You can use egg white salt. Mixes until smooth. About one chicken will take 2-3 kg of salt and about 6-10 eggs (proteins). Perfectly covers and the chicken is baked like in clay. There is no difference. Thus, I bake fish in the grill.

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