Ingredients for 6 servings:
1. 5 lbs pork roast
2. 10 garlic cloves
3. 3 rosemary sprigs
4. 1 large onion, sliced
5. 2 chicken breasts (bone-in and skin-on)
6. 3/4 cup chicken broth
7. 1/2 teaspoon freshly crushed pepper
8. 1/2 teaspoon salt
9. 1/2 cup cold water
10. 2 tablespoons flour
Directions:
1. Soak the lid of your clay cooker for 1/2 hour.Mine has a glazed lower part.
2. Cover bottom of pot with thickly sliced onion.
3. Make several slits in your roast and insert whole garlic cloves.
4. Place the roast over the onions.
5. Add chicken breast on the side.
6. Sprinkle with salt and pepper.
7. Place Rosemary Sprigs or leaves on the Roast.
8. Pour chicken broth on the side.
9. Cover and place in a cold oven.
10. Set the oven to 425°F.
11. Cook for 4 hours.
12. Remove from oven.
13. Place pork and chicken in serving platter.
14. Add sliced onions on the side.
15. Pour cooking liquid in sauce pan.
16. Mix water and flour and whisk into boiling liquid.Simmer a few minutes.
17. Pour your tasty gravy in a gravy bowl.
18. Tip:
19. When I cook a roast of pork I always add chicken to give the gravy that special taste.
20. I use the leftover chicken for another meal.
