Chicken Brick issues

MulesMarinair · « **on:** September 11, 2008, 20:38 »

Hi all,
After reading some good reviews I got hold of a chicken brick earlier this year.
The reviews were all well founded as the chicken and lamb that we've done in it is really nicely done and I'd recommend it if you can track one down (amazon had my one on sale for £14).

Problem is that it has started this nasty habit of filling with mushrooms ...when we are not doing a chasseur...!

It goes mouldy when we aren't using it.

Maybe I'm should be drying out the terracotta properly before I put it away to store.

Any ideas?

Thanks
MM

Ice · « **Reply #1 on:** September 11, 2008, 21:11 »

I think you just answered your own question.

wighty · « **Reply #2 on:** September 11, 2008, 21:51 »

What the f**** is a chicken brick. Never heard of one.

Poolfield2 · « **Reply #3 on:** September 11, 2008, 23:13 »

A bit like a large terracotta easter egg that comes in 2 pieces and it cooks the meat in a moist and tender way, very 70's

monkeybum · « **Reply #4 on:** September 12, 2008, 09:49 »

I use my chicken brick all the time and its fantastic. Never had a dry chicken yet. When you have washed it thoroughly stick it back in you oven while it is cooling down. Dries it out perfectly and you shouldn't have any mould problems.

compostqueen · « **Reply #5 on:** September 12, 2008, 11:16 »

I used to keep the two halves separate in storage, or you could put something between the two parts so that air can circulate. Very good tool indeed. I won one of the fish Romertopfs back in the 70's and used it all the time til I broke it recently. The other half came in handy as a plant tray for herbs and the broken bit got smashed for crocks. The food was always delish in it especially pork chops

MulesMarinair · « **Reply #6 on:** September 12, 2008, 02:26 »

Aye, great they're great for chicken, or a lamb casserole or tagine.
Should have thought about cleaning it and popping it in the oven while it is still warm. Good thinking Batman!
Thanks for your help!
MM

Oliveview · « **Reply #7 on:** September 24, 2008, 19:26 »

I´ve had a Romertopfs chicken one since the 70´s brilliant. I wash it while it is hot in hot water- no washing up liquid cos of flavours of soap. I dry it on the side then put it back one half inside the other.
Brilliant- can´t remember what I paid, I think it was expensive, but it was worth it. Beef done in it is lovely, just with onions and a little water added

Pamela

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