Your terracotta Chicken Brick is porous, and after soaking it, will provide a steamy enclosed environment that will produce tender browned meats and tasty one pot meals. For extra browning if required, take the lid off your chicken brick in the last few minutes of cooking.
Perfect for cooking roast chicken, you can also try cooking lamb shanks, other meats, vegetables, delicious casseroles and stews. Thoroughly rinse your Chicken Brick in hot water, the first time you are using it. Prior to putting your ingredients in the Chicken Brick, soak it in cold water for 10 – 15 minutes.
Place your ingredients into the Chicken Brick, ensuring ingredients are completely defrosted. A light brushing of olive oil and seasoning will complement the dish. No need for added fats. Place the brick into a cold oven, which should then be heated to 400 °F, 200 °C, gas mark 6. Normal cooking times should be increased by 15 to 20 minutes allowing for the oven to reach temperature.
No need to baste the food whilst cooking!
Wash the brick in hot water and a tiny amount of washing liquid. Scrub with a brush. After washing rinse thoroughly. Always ensure that the brick is completely dry before replacing the lid and storing.