Recipe by Herb Lady
I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.
Top Review by stanview7
Delicious! I used my un-glazed pure clay pot to make it and my friends and family loved it. I always use my pure clay cookware to cook most of my favorite recipes and they turned out fantastic. It's easy to use and makes it very simple too. It cooks the food with far infrared heat emitted from the walls of the pot, let spices penetrate deeper and gives wonderful flavor to the recipe. The chicken is cooked so soft and juicy just loved it. I got mine from mecware.US (online).
- 1 tablespoon olive oil
- 40 cloves garlic, whole,peeled
- 1⁄4 teaspoon dried rosemary leaves
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon crumbled sage leaf
- 4 -4 1⁄2 lbs whole frying chickens
- 1 tablespoon lemon juice
- sliced French bread
Directions See How It's Made
- Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
- Line bottom and sides of cooker with parchment paper.
- Combine olive oil, garlic and herbs in cooker.
- Rinse and pat dry chicken reserving neck and giblets for other use.
- Place chicken over garlic mixture.
- Drizzle with lemon juice.
- Sprinkle with salt and pepper.
- Place covered cooker in COLD oven.
- Set oven at 475 degrees F.
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
- Remove cover; bake until chicken is crisp and brown.
- 5 to 10 minutes.
- Carve chicken and spoon cooking liquid over chicken.
- Serve with garlic and french bread.