5 lb Chicken 4 Strips bacon 1 Onion, finely chopped 1 Clove garlic, finely chopped 1 c Chicken broth 1/2 ts Salt Freshly ground black pepper 1 Tb. cornstarch dissolved in 2 Tb. cold water 2 Tb. finely chopped parsley -or chives Last weekend I finally managed to find good romertopf. A big one++ big enough for a small turkey! And am I glad. This is a neat way to cook. I fixed the following recipe and it came out great. I fudged it a bit++added a couple of quartered taters, three cut up carrots and a couple of cut up celery stalks. Everything came out cooked to perfection. After getting it, I went to the bookshelf and rummaged around for possible recipes and came across a book I'd forgotten I even had. These recipes are from it. This recipe is the only one I've actually fixed, but if the rest are as good, I'll be impressed. I had expected the chicken to have a soft, steamed skin, but the parts that were above the liquid were nicely browned. Here are some chicken ones, one for osso bucco and one for a New England boiled dinner that look