Roast chicken in clay baker
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Roasting chicken; up to 5 |
| Salt and pepper; (to taste) | ||
| Poultry seasoning | ||
| 3 | Whole cloves | |
| 1 | small | Onion; peeled |
| ½ | cup | Chopped celery; with leaves |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Chopped onion |
| 1 | large | Carrot; chopped |
| 3 | Peppercorns | |
| 1 | Leek; chopped | |
| 1 | Bay leaf | |
| Salt and pepper; (to taste) | ||
| ¼ | cup | Light cream |
| 2 | teaspoons | Cornstarch |
Directions
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 1½ 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@...> on May 09, 1998