MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken in a Clay Baker
 Categories: Main dish, Chicken, Clay pot, Seandennis
      Yield: 4 Servings
 
      1    4-5 lb. whole chicken
      6    To 8 small potatoes, cut
           In half
      4    To 6 garlic cloves, peeled
           And left whole
     10    Or more baby carrots
      1    Large onion cut into eighths
      8    To 10 mushroom caps
      2    To 3 sprigs fresh lemony
           Thyme
      2    To 3 sprigs fresh sage
      2    To 3 sprigs fresh oregano
           Salt and pepper
 
  Prep time : 10 minutes Cook time
  : 1 hour 30 minutes Total time: 1 hour 40 minutes
  
  1. Completely submerge the top and bottom in water and soak for 30
  minutes prior to cooking.
  
  2. Wash and dry chicken. Allow to come to room temperature (or about
  70 degrees) before placing in oven, about 1.5 hours.
  
  3. Put veggies and herbs in baker and place chicken on top. Sprinkle
  with salt & pepper.
  
  4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
  covered for 1.5 hours or until skin is browned and chicken is done.
  
  5. Let stand for 15 minutes before carving.
  
  Notes: Avoid drastic temperature changes with a clay baker. Always
  presoak baker for 30 minutes and always allow to cool before
  cleaning. Never use soap, only warm water and baking soda if
  necessary.
  
  Based on reader feedback, I have adjusted the cooking temperature to
      450    degrees.
  
  From: http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/
  
  MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.
 
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