If you keep up with this site pretty regularly, then you’ve heard the name David Howard and if you’ve heard about David, then you know I’m a fan of his work. Handmade, beautiful and functional pottery pieces that I’m so proud to use in my kitchen. The bread baker, the butter keeper, the crock spoon holder, the pie plate and the Mountain Manna Chicken Cooker!
The OPN crew and I visited David in his shop (Treasures in Earthen Vessels) in the Arts & Crafts Community in Gatlinburg and spent the day making pottery and making a great one pan dinner in the chicken cooker. You’ve heard of cooking chicken on a beer can, right? Well, this is the idea but in your oven and in a beautiful piece of pottery than doubles as a chip and dip holder, a serving bowl, etc.
Thank you, David for letting us invade your studio for the day and for great ideas in the kitchen. Keep ’em coming, my friend and after trying my hand on the potter’s wheel, your job is never in jeopardy 🙂
You can get your own Mountain Manna Chicken Cooker and other pieces of David’s pottery at www.dhowardpottery.net.
- 1 whole fryer (with skin on)
- 1 orange, sliced & halved
- Rosemary or orange infused olive oil
- 2 tablespoons dried or 1 tablespoon chopped, fresh rosemary
- 1/2 tablespoon poultry seasoning
- Salt & pepper to taste
- 4 or 5 small red potatoes, quartered
- 2 to 3 carrots, peeled and sliced
- 1 small red onion, quartered
- Wash chicken and pat dry with a paper towel.
- Starting at the top of the chicken, place several halved orange slices in between the skin and chicken meat on both sides of chicken.
- Coat chicken with a small amount of olive oil.
- Pat rosemary evenly on both sides of chicken & sprinkle chicken seasoning on as well. Salt and pepper to taste.
- Pour orange juice into the insert of the chicken cooker, filling about 2/3 full. Place orange juice insert in center of the chicken cooker and position chicken on top of the small container. Crumble a small piece of aluminum foil into a ball and place in the hole at the top of the chicken to contain the steam from the orange juice insert.
- Bake at 350 for about 30 minutes, making sure oven rack is low enough to be several inches away from top burner.
- Remove chicken after 1/2 hour and put carrots, potatoes, onions & remaining orange slices (in that order) in the pottery bowl at the base of the chicken. Sprinkle vegetables with salt and pepper to taste.
- Return to the oven to continue cooking for at least another hour. Depending on the size of the chicken, cooking time may be longer. Chicken is done when a thermometer inserted into the thigh meat reads 165 degrees.
- Remove foil plug and allow to rest for about 5-10 minutes before serving.
- Do not preheat the oven. Allow the pottery piece to heat up as the oven heats up. May need more seasoning depending on the size of the chicken.