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

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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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