Directions:
- Soak lid and body of cooker in water for 10-15 minutes.
- Remove skin from chicken pieces if using.
- Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
- Turn oven on to 480F (250C) and bake for 60 minutes.
- Remove lid from clay cooker.
- Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
- Continue cooking chicken and veggies, uncovered, for 15 minutes.
- Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.22 Kcal (2969 kJ) | ||
| Calories from fat | 153.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 802.7mg | 268% | |
| Sodium | 621.66mg | 26% | |
| Potassium | 2292.01mg | 49% | |
| Total Carbs | 60.65g | 20% | |
| Sugars | 11.95g | 48% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 68.33g | 137% | |
| Vitamin C | 84.6mg | 141% | |
| Vitamin A | 10.6mg | 352% | |
| Iron | 19.4mg | 108% | |
| Calcium | 120.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 78.45 Kcal (328 kJ) | ||
| Calories from fat | 16.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 26% | |
|---|---|---|---|
| Cholesterol | 88.79mg | 268% | |
| Sodium | 68.76mg | 26% | |
| Potassium | 253.52mg | 49% | |
| Total Carbs | 6.71g | 20% | |
| Sugars | 1.32g | 48% | |
| Dietary Fiber | 1.02g | 37% | |
| Protein | 7.56g | 137% | |
| Vitamin C | 9.4mg | 141% | |
| Vitamin A | 1.2mg | 352% | |
| Iron | 2.1mg | 108% | |
| Calcium | 13.3mg | 12% | |
* 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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