INGREDIENTS

INSTRUCTIONS

Start by washing the chicken inside and out, drying the bird well.
Stuff the cavity of the bird with rosemary, sage, and sausage meat.
Season the bird with the salt and pepper, wrap the breast of chicken
with slices of pancetta. Carefully wrap the entire bird with a large
piece of parchment paper, being sure the bird is securely enclosed  and
the paper has no holes. Preheat the oven to 425 degrees. Roll the  clay
out between two pieces of plastic wrap, rolling out a circle  large
enough to cover the chicken, remove the plastic. Place the  parchment
wrapped bird in the center, breast-side up and enclose the  clay around
the bird, completely sealing the chicken in the clay.  Place the clay
onto a baking sheet and place in the oven and bake for  1 hour and 10
minutes. Cooking in the clay will seal all the juices  and flavors.
When cooked remove the chicken from the oven, bring to  the tables and
crack the clay open with a mallet or the blunt end of  a knife. Peel
off the clay and unwrap the bird, carve the chicken,  serving the
sausage meat with the chicken. This recipe yields ??  servings.  Recipe
Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio From the TV FOOD NETWORK - (Show # CL-9092 broadcast
03-24-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  10-02-1998  Recipe by:
David Ruggerio  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6788
Calories From Fat: 4804
Total Fat: 541g
Cholesterol: 2174.3mg
Sodium: 23511.7mg
Potassium: 1421.5mg
Carbohydrates: 56.3g
Fiber: 1.2g
Sugar: 4.6g
Protein: 442.8g