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Anyone used a 'chicken bric' inside their oven? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Anyone used a 'chicken bric' inside their oven?

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  • Anyone used a 'chicken bric' inside their oven?

    "The Chicken Bric is an unglazed pot wich is designed to hold a whole chicken. Being unglazed the bric soaks up water (you soak it in water for 2hrs prior to cooking) which is generated into steam when put in the oven, keeping the chicken moist and succulent when baked while retaining full taste potential without the bother of continual basting"

  • #2
    Re: Anyone used a 'chicken bric' inside their oven?

    I had one of these years ago. We used it once to cook a chook and when it was stored in the cupboard it became a magnet for cockcroaches. Although it had been washed thoroughly the porous terra cotta must have contained some of the chicken fat and juices. I decided that I would glaze it, so I biscuit fired it to clean it up then glazed it. Unfortunately I was forgetting that it was terra cotta and I fired it up to stoneware temp. The whole thing melted at the higher temp ruining two shelves and a few adjacent pots.
    In a WFO roasts come out so moist anyway I doubt there is much advantage in such a cooking vessel.
    Kindled with zeal and fired with passion.

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    • #3
      Re: Anyone used a 'chicken bric' inside their oven?

      Known here as a clay pot cooker, or sometimes by the popular brand name, "Romertopf". Have used one successfully in the kitchen range for years; throw in some chicken, veggies and a bit of wine, go read a magazine, come back to a delicious, juicy meal. However, I would hesitate to use one in the WFO because the soaked pot is supposed to be put into a cold oven which is then brought up to cooking temperature, to prevent splitting the pot. See this: Clay Cooker Preparation and Usage - Cooking in a Claypot
      Un amico degli amici.

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