Sunday Dinner

I bought this clay pot in 1983 and have been using it regularly since then. Recently, a friend of mine was looking for one and it turned out that only two shops in Vancouver carry it - so it is definitely a piece of kitchenware to treasure.

The way it works is to soak the clay pot in water for 15 minutes, add whatever you want to cook in it and put it in the oven before you turn it on. Everything cooks slowly as the clay pot absorbs the heat and food keeps its natural flavours.



 
Tonight the clay pot was used to roast a chicken. No oil or water was used - just onions at the bottom and salt and pepper on the chicken.  The result was a delicate, juicy and tasty chicken. This was served with roasted potatoes and salad from the jardin's chard (you see them soaking in vegetable soap above - the way my mother cleans vegetables). The baguettes are home made and freshly baked.