I have prepared with the Cocotte, roast chicken, a variety of stews and goulash and am thrilled. Whether in the oven or on the stove: cooking with the Cocotte fun. My favorite recipe: a small free-range organic chicken, six large potatoes, 1/8 L of good red wine, olive oil, salt & pepper. The pan before frying inside rub with olive oil. Wash the chicken, pat dry and rub with salt, olive oil and Peffer. Pour the wine into the Cocotte, put the chicken with the belly down on it and put the potatoes to the brink. Slide with the cover closed to the oven, set to 220 degrees and cook the chicken about 45-55 minutes (depending on size). Then remove the lid (careful hot!), Slide the pot as high up as possible to the pipe and the tan with top heat 15 minutes. Flip it over and brown the other side with top heat. Take out potatoes, gravy through a sieve into a small bowl pour (which is the basis for the chicken curry the next day), chicken carving, suspend all pieces with the skin side up again 5 minutes, the top heat. The result: fried chicken, crispy on the outside, juicy on the inside and so delicate that it disengages itself from the bone.
