Romertopfdirect.com features clay baker recipes for bourbon glazed pork chops, beef pot roast with red wine gravy, honey and spice duckling, and Black Forest pumpernickel bread. Also notable is Emeril Lagasse's recipe for clay pot honey-lemon chicken, which is available on the Food Network website.
To create Emeril Lagasse's clay pot honey-lemon chicken, wash a 3 1/2 pound whole fryer thoroughly under cold water, pat dry with paper towels, and rub with 2 tablespoons freshly squeezed lemon juice, 1 3/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Squeeze an additional 1/4 cup lemon juice to be used later, place the used lemon shell inside the chicken, and put into the clay baker that has been soaked in water for 15 minutes. Brush with 1 tablespoon melted butter, cover and place clay pot in unheated oven. Set the oven temperature to 400 degrees Fahrenheit, and bake for 45 minutes.
To make the sauce, heat in a sauce pan over medium heat the remaining 1/4 cup lemon juice, 2/3 cup honey and 1 1/2 tablespoons soy sauce. In a small bowl, mix 4 tablespoons flour with 4 tablespoons softened butter, and stir it into the melted honey-lemon-soy sauce mixture. Continue to cook until the sauce has slightly thickened. After the chicken has cooked 45 minutes, remove the clay baker from the oven, and pour the sauce evenly over the chicken, covering all exposed areas. Cover the roaster, and return to the oven for 45 additional minutes. Remove from the oven, cut the chicken into pieces, and spoon some of the sauce over each piece before serving over orzo or rice pilaf.