Chicken with forty cloves of garlic and tuna ratatouille neptune are two recipes that call for a clay pot roaster. Both recipes require you to soak the clay pot for 15 to 30 minutes before using. The chicken recipe is a one-pot meal, with potatoes and carrots cooked with the whole chicken. The tuna recipe is a convenient, low-calorie recipe, calling for canned tuna and tomatoes.
To make chicken with forty cloves of garlic for six, soak the clay pot for 30 minutes before lining the bottom with parchment paper. Combine, and squish 2 tablespoons olive oil, 1/2 teaspoon each of rosemary and thyme, 1/4 teaspoon sage and 2 tablespoons of lemon juice in a zip-top bag. Add 40 cloves of peeled garlic, 3 chopped carrots, 6 baby new potatoes and 1/2 pound of blanched pearl onions. Coat the vegetables with the marinade, remove them from the bag, and place them around the edges of the pot, reserving the marinade. Coat a frying chicken with the marinade, place it in the pot, cover, and roast for one hour and 15 minutes at 475 degrees Fahrenheit.
Soak the pot for 15 minutes before making tuna ratatouille neptune, which calls for 2 cans of tuna, 1 eggplant, 2 chopped green bell peppers, 2 sliced onions and 1 can of tomatoes. Cut the eggplant into 1/2 inch cubes, sprinkle with salt, and let sit for 20 minutes. Mix the eggplant, peppers, onions and tomatoes in a bowl. Add 1/2 cup of chopped parsley, 1 tablespoon of garlic salt and 2 teaspoons of basil. Spoon half of the mixture into the pot, add the tuna, and then add the rest of the mixture. Bake covered at 400 degrees Fahrenheit for two hours, remove the cover, and then cook for another hour.