INGREDIENTS

INSTRUCTIONS

1.  Rinse clay pot with warm water and then soak in warm water for about 15
to 20 minutes.
2.  Wash chicken thoroughly under cold water and remove giblets & neck and
refrigerate for another purpose if desired.  Reserve chicken on a clean
platter.
3.  Take a large ziplock bag-large enough to fit the entire chicken-and
marinade ingredients in the bag.  Put chicken in the bag with marinade and
refrigerate for 2 hours or more.  Every hour remove bag from refrigerator
and make sure all parts of bird are covered with marinade in the bag.
4.  After chicken has marinated 2 hours or more, put whole bird in clay pot
with breast side up.  Wash garlic gently to remove any dirt and cut the
very top portion of each bulb off with kitchen shears. Arrange rinsed whole
garlic around bird and a few bay leaves if desired. Drizzle each garlic
bulb with up to 1 tablespoon of oil and gently close lid of clay cooker.
5.  Gently put clay cooker in cold oven and turn temperature on to 450.
Roast bird for 1 hour and 25 minutes.  A 4 pound bird will come out roasted
to perfection at that cooking time.
Recipe By     : Paulette Motzko
From: Shermeyer-Gail                  Date: 14 Apr 97 Mastercook Recipes
(Mailing List) =C4

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”