Roast Chicken In Clay Baker

When you wish to do something evil, you retire from the public into your house where no enemy may see you; from those places of your house which are open and visible to the eyes of men you remove yourself into your room; even in your room you fear some witness from another quarter; you retire into your heart, there you mediate: He is more inward than your heart. Wherever, therefore, you shall have fled, there He is. From yourself, whither will you flee? Will you not follow yourself wherever you shall flee? But since there is One more inward even than yourself, there is no place where you may flee from God angry but to God reconciled. There is no place at all whither you may flee. Will you flee from Him? Flee unto Him.

Herman Bavinck

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

4	lb	Roasting chicken, up to 5
		Salt and pepper, to taste
		Poultry seasoning
3		Whole cloves
1		Onion, peeled
1/2	c	Chopped celery, with leaves
1/4	c	Chopped parsley
1/4	c	Chopped onion
1		Carrot, chopped
3		Peppercorns
1		Leek, chopped
1		Bay leaf
		Salt and pepper, to taste
1/4	c	Light cream
2	t	Cornstarch

INSTRUCTIONS

Wash chicken, drain well and dry. Sprinkle inside of chicken
generously with salt, pepper, and poultry seasoning. Stick cloves  into
onion and place in crop (neck) of chicken. Skewer neck flap to  back.
Put celery, parsley, chopped onion, carrot, leek, peppercorns, and  bay
leaf in the bottom of the clay baker. Lay the chicken on top,  sprinkle
with salt and pepper.  Cover and put in cold oven. Set oven to 400 F.
and roast for 1 1/2  hours or until tender. Lift chicken out of pot and
drain liquid  carefully into a small saucepan. Add cream, cold water
and cornstarch  to liquid and heat gently, stirring, until thickened.
Return chicken to baker and place, uncovered in oven for another 10
minutes to crisp.  Posted to KitMailbox Digest  by J Pellegrino
<gigimfg@ix.netcom.com>  on May 09, 1998

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4208 Calories From Fat: 2703 Total Fat: 300.4g Cholesterol: 1364.1mg Sodium: 1391.8mg Potassium: 4454.2mg Carbohydrates: 41.4g Fiber: 7.9g Sugar: 12.9g Protein: 316.9g