Clay Pot Chicken With Vegetables

Recipe Ingredients

4 lbs	1816g / 64oz	Frying chicken
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Basil - crushed
4 teaspoons	20ml	Bay leaves (large)
1		Yellow onion - peeled and sliced
2		Celery stalks - sliced
3		Carrots - peeled and sliced
4		New potatoes - quartered (small)
4		Garlic bulbs - unpeeled
4 tablespoons	60ml	Vegetable oil - as needed

Recipe 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.

Source:
Paulette Motzko

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