1970s Habitat Chicken Brick

denise_h_2

I have a similar thing, but it is made out of pyrex so doesn't require the advance preparations that the terracotta ones do. I always cook my chickens in it. All I do is place the chicken in it and pop the lid on. You could put a lemon or onion in the cavity if you want. You do not need to add any extra fat. I dont advise putting stuffing in the neck end as so much liquid comes out of the chicken it would get evey soggy. When the chicken is roasted I pour all the liquid into a bowl and allow it to set. You get a lovely amount of chicken jelly with a layer of fat on top. I then use the jelly (which dissolves when warmed again) as the base for a stew or soup etc. The fat protects it in the fridge for several days

born_blonde

Hi, I've had one of the original Habitat ones for 30 years. I use it all the time for chicken, lamb and beef. It's never been washed with detergent just scoured with hot water and now is both a wonderful colour and non stick. I often find them in charity shops and pass them on to friends. My last find was a Turkey Brick which I will pass on to a friend with a large family.
They are brill and I would heartily recommend one. ( Moist meat crispy skin ).

pineapple

I thought they were defunct but I've just seem some for sale (not cheap). Has anyone used one? My crap Candy oven tends to burn things on the outside and I thought one might come in handy for - chicken!

born_blonde

I have had one for about 20 years. It's great for chicken, moist and golden and other joints of meat, leg of lamb works brilliantly. But never wash it with detergent. just boiling water and a gentle scrub. Mine has the most beautiful patina after all these years!

McKneff

I bought one years ago, only used it a couple of times though, I was never comfortable with not washing it properly

Both halves have pride of place in my garden with some plants in them.:D