Sondhal Roasted Chicken
What is Sondahl Roasted Chicken? Glad you asked. We named it after Sondhal Pottery where we picked up this little clay pot chicken roaster. Besides having stumbled...
MAKE IT 🤓👩🍳
Sondhal Roasted Chicken
What is Sondahl Roasted Chicken? Glad you asked. We named it after Sondhal Pottery where we picked up this little clay pot chicken roaster. Besides having stumbled on this amazing little shop (check out the adventure here BTW) and having the pleasuring of not only meeting the artist Brad Sondhal, but getting a demonstration from which this pot was spun into life, It turns out one amazing roasted chicken...dare we say genius! More over it’s the elevated beer can chicken…gotta love that! It looks homey (ummm, wait no correction, show stopping, it’s a meal, it LOOKS like you tried…all the while being seriously “simplystupideasy”.
Yes, you'll need to definitely get one of these pots to make this roasted chicken recipe. And were not advocating you have to buy it at Sondahl Pottery by any means. There are plenty of places to purchase one of these gems, if you don't already have one;) But you can certainly follow us to Sondahl Pottery and purchase one online if you wish. Grab your cooker and lets go...
1 whole chicken (about 4 lbs.)
1 tablespoons of both kosher salt and freshly ground black pepper
1 teaspoon of red pepper
olive oil
1 cup of beer (we used Weihenstephaner Hefeweissbier)
3 tablespoons of cornstarch
1 head garlic, divided into cloves
1 bunch Italian parsley
1 bunch Asian basil
(Use herbs you have on hand. You can't go wrong with fresh herbs)
10 small red potatoes
1 small celery root
2 small turnips
2 small carrots
1 small yellow onion
Preheat the oven to 350 degrees F and position your rack to the lowest it can go ( you'll need the room).
Prep all your sitting vegetables by rinsing and then cutting them in even sizes (about the size of a golf ball).
Mix together cornstarch, salt, red and black pepper in a small bowl. Season the chicken generously all over with cornstarch mixture.
Tuck the wingtips neatly under the bird. There is no need to truss the chicken since it will be sitting on the cup of your roaster
Place 3-4 garlic cloves, a handful of both herbs and enough beer to reach the top of the center ring.
Place your sitting vegetables in the roaster along with the rest of your herbs and drizzles with olive oil until well coated. Season with more salt and pepper
Place the chicken cavity on to center ring so that it is carefully secured and sitting nice a straight. Your sitting vegetables will help.
Bake at 350 for 2 hours and let rest for 10 minutes before carving.
