I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
been some time since I've used it and I'm waffling as to how to proceed.
I *have* the use/care/recipe booklet but it's a little vague on roasting
time.

I have a 5-1/2# frying chicken that I want to roast in this thing and
the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
(with some seasonings) baked, covered, for 90 minutes at 425°F.
starting in a cold oven.

Whaddaya think? Is that long enough for my
bigger-than-your-average-frying-chicken?

I await your counsel.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254