[Sca-cooks] Potjies

Michael Gunter countgunthar at hotmail.com
Thu Jun 14 09:19:52 PDT 2007

>As I understand it, there is a reason for this shaping.  It steers the
>steam to the center top and condenses on the inside, effectively
>self-basting the contents.

Nice call! And I can vouch for that. The dutch oven roasted chicken
was very good but the breast was just beginning to go a little dry
when I served it to the class. The chicken cooked in the potjie was
fully cooked with very moist breast meat. It didn't brown as well as
the dutch oven but still had a nice caramel color across the breast.

  Next time I roast a chicken in one I will
>probably install a hook with which to lift out the birdie without having
>to put my hands in the roasting hot pot in order to get a grip.

I used long tongs inserted into the cavity. It's still a little difficult
to get out though. Maybe the flesh hook would work. And it's
period as well. (Honey....can I have a flesh hook?)

>Steering out of period a little:  I bet that the popular Beer Can
>Chicken would work great in a potjie.

It probably would. I don't think I have quite a large enough
potjie for that but they sell much bigger sizes.



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