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Exclusively from the Clay Coyote Pottery: Chicken Baker

November 27, 2006 By 2 Comments
Our new Chicken Baker is an improvement on the recipe for “Beer Can Chicken” you may have heard of. This pot is an improvement since you simply put the liquid….beer, lemonade, herbed water….in the center cup, and then slip the chicken (a 3 to 4 lb. fryer) over the cup. Rub a bit of olive oil and seasoning on the skin and bake uncovered for about 1-1/2 hours at 350 deg F. Set on the table and carve off the most moist, succulent chicken you’ll ever have…with just a hint of the flavoring of the liquid in the cup.
Now you’re going to be famous for your chicken, too!
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Make your own Vinegar

November 15, 2006 By Leave a Comment
It is all the rage! Crafting your own vinegar from leftover wine will provide you with the finest vinegars you can use. Paula Wolfert approached us recently about making crocks for the home brewing of vinegar and wrote an article about it for ‘Food & Wine’ magazine. She found homemade vinegars made a huge difference in cooking, from subtle amounts that bring flavors alive, to dressings where the vinegar is the key player.

The Clay Coyote vinegar crock is designed to Paula’s specifications, holding about a gallon, with the spigot a few inches above the bottom. Ultimately this space is for the residual ‘mother’ that forms. Of course, the crock could also be used for other liquids.

Our crocks hold about a gallon (don’t have to fill it to start out) and feature a wood spigot. The initial startup will take some 2-1/2 months, but from then on it can be used at any time. You’ll need a starter (we recommend Mark Larrow’s at http://www.beer-winemaking.com/) although others are available on the internet or your local beer/wine home-brewing store may carry them.

For a great article on brewing your own vinegar, see this article (copyrighted) from Sunset Magazine, October 2008. /SunsetMagazine_Vinegar.pdf Also see their vinegar blog at Sunset Magazine Team Vinegar.

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