Directions:
- Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
- Cover bottom of pot with thickly sliced onion.
- Make several slits in your roast and insert whole garlic cloves.
- Place the roast over the onions.
- Add chicken breast on the side.
- Sprinkle with salt and pepper.
- Pour chicken broth on the side.
- Cover and place in a cold oven.
- Set the oven to 425°F.
- Cook for 4 hours.
- Remove from oven.
- Place pork and chicken in serving platter.
- Add sliced onions on the side.
- Pour cooking liquid in sauce pan.
- Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
- Pour your tasty gravy in a gravy bowl.
- Tip:.
- When I cook a roast of pork I always add chicken to give the gravy that special taste.
- I use the leftover chicken for another meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 633.57 Kcal (2653 kJ) | ||
| Calories from fat | 163.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.22g | 28% | |
|---|---|---|---|
| Cholesterol | 292.68mg | 98% | |
| Sodium | 927.65mg | 39% | |
| Potassium | 1778.9mg | 38% | |
| Total Carbs | 12.47g | 4% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 102.48g | 205% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 4.8mg | 27% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.73 Kcal (501 kJ) | ||
| Calories from fat | 30.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 28% | |
|---|---|---|---|
| Cholesterol | 55.31mg | 98% | |
| Sodium | 175.3mg | 39% | |
| Potassium | 336.16mg | 38% | |
| Total Carbs | 2.36g | 4% | |
| Sugars | 0.2g | 4% | |
| Dietary Fiber | 0.32g | 7% | |
| Protein | 19.37g | 205% | |
| Vitamin C | 1mg | 9% | |
| Iron | 0.9mg | 27% | |
| Calcium | 12.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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