Techniques: Braised in Clay

Centuries ago, people used malleable materials like clay to seal food before putting it on hot coals. This is how traditional cooking utensils such as the tajine were developed. The advantages: inside clay, meat, vegetables, potatoes and fish are gently braised in the oven. In this closed system, spices, ingredients and water combine to form a flavoursome stock that aromatises the food. No fat is necessary for this cooking method (see the recipe for chicken in clay). If you use potter’s clay, you can even keep the cooked food warm for several hours, or transport it. A further boon of the technique: after eating, the material can be disposed of in the compost. Very eco-friendly!

Buy fresh clay in a pottery or art-supplies shop. For a medium chicken with side dishes you will need at least three kilos. Once you have prepared the ingredients, knead the dough thoroughly. For the chicken, you will need roughly half of the clay, which needs to be rolled out into two thin sheets. To do this, place the clay in between sheets of cling film so it doesn’t stick to the rolling pin. Place the chicken in the middle of one clay sheet and cover it with the other.

Then seal the edges by pinching them with your fingers. Side dishes also need to be sealed in clay. Preheat the oven to 130 °C CircoTherm® hot-air system, then put the chicken in the oven, roasting it for around 30 minutes. During roasting, open the oven door regularly to allow moisture to escape. After 30 minutes, turn the heat up to 220 °C CircoTherm® hot-air system roast the chicken for another hour. Then leave the chicken in the oven with the door open for 15 minutes to allow it to cool. Serve the chicken, breaking the clay with a hammer.

Ideal for wrapping up: Jerusalem artichoke and other root vegetables come out particularly well