For those of you who don’t know, Kahnawake is a First Nations reservation located on the south shore of the St. Lawrence River (in Quebec, Canada) right across from Montreal. This reservation is arguably considered to be Canada’s contraband country (cigarettes & alcohol), and represents a nation within a nation within a nation: the signs in the village feature the Mohawk, French and English languages.
You can see both Native and non-Native people from all over North America dancing, singing and socializing and honouring native Indian American culture in their unique regalia.
What is great about this show is that its open to the public, women and children are welcome, there is no violence or sacrifice rituals and there are no drunken “Indians whooping it up”. The whole experience is almost meditative.
Inspired by this exotic adventure I decided to cook something approaching the First Nations food. And the first thing that came into my mind was to roast a bird in a clay. Why? Because I will finally get to try the gadget from William Sonoma that has been screaming from pantry: ”Hey, I am about to expire!!!”: nine pounds of chicken roasting clay…
According to the instructions, this gadget was supposed to make chicken roasting process fun and easy: encase the bird, harden during cooking, trap the heat and juices and then get cracked with a mallet to release the bird. Except the clay was sticky and almost unmanageable and it took me a century to complete the wrapping part.
Although, the slam-cracking part was fun, especially if you have children around.
Clay Roasted Herb Chicken
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. lemon zest
2 Tbs. finely sliced green onion
2 tsp. chopped fresh thyme
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. kosher salt
1/2 tsp. freshly ground pepper
2 chickens, each 4 1/2 to 5 lb.
9 lb. roasting clay
Preheat an oven to 425°F.
Mix together the butter, lemon zest, green onion, thyme, parsley, salt and pepper until well blended.
Working with 1 chicken at a time, slip 4 to 5 Tbs. of the herb butter under the skin and massage the butter to distribute it evenly. Rub 1 Tbs. of the herb butter on the outside of the chicken. Wrap each chicken separately in a large piece of parchment paper, with the seam underneath, so the chicken is completely covered.
On a sheet of parchment paper, roll out a 2 1/4-lb. piece of clay into an oval about 14 inches long and 11 inches wide. Place 1 parchment-wrapped chicken in the center. On another sheet of parchment paper, roll out another 2 1/4-lb. piece of clay into the same-size oval. Place, clay side down, on top of the chicken and gently pull off the parchment. Carefully crimp the edges of the 2 clay ovals together to completely encase the chicken, pushing out any air pockets. Repeat the process with the other chicken.
Line a large roasting pan with parchment paper. Place both clay-wrapped chickens in the pan, transfer to the oven and roast for 1 hour and 20 minutes. Remove the pan from the oven and let the chickens rest for 15 minutes before cracking the clay.
Using a mallet, tap on the clay to break through the baked shells. Carefully remove large pieces of hot clay and brush away any small pieces. Discard the clay. Open the parchment and, using tongs, transfer the chickens to a cutting board. Carve the chickens into serving pieces and serve immediately. Serves 6 to 8.
Recipe adapted from William-Sonoma Kitchen website.