| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
Chicken-md, Clay-md, Try-md |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Frying chicken |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Basil, crushed |
| 4 |
lg |
Bay leaves |
| 1 |
|
Yellow onion, peeled & sliced |
| 2 |
|
Celery stalks, sliced |
| 3 |
|
Carrots, peeled & sliced |
| 4 |
sm |
New potatoes, quartered |
| 4 |
|
Whole garlic bulbs, unpeeled |
| 4 |
tb |
Vegetable oil, as needed |
INSTRUCTIONS
Presoak Clay Cooker for 15 minutes. Place chicken in cooker and surround
with the vegetables. Cut very top portion of garlic bulbs off without
cutting into clove portion. Drizzle unpeeled garlic bulbs with a little bit
of vegetable oil and arrange around outside edge of vegetables. Pour in the
wine and add the seasonings, scattering bay leaves evenly throughout
vegetables. Place covered Clay Cooker in cold oven and turn oven on to 450
degrees. Bake for about 1 hour and 25 minutes. For a crisp skinned chicken,
during the last few minutes of cooking, uncover and remove vegetables and
liquid.
NOTES : Serve freshly baked french bread to be spread with the tender,
mellow roasted garlic.
Recipe by: Paulette Motzko Posted to MC-Recipe Digest V1 #568 by
4paws@netrax.net (Shermeyer-Gail) on Apr 14, 1997
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