In article >,
koko > wrote:

> On Thu, 14 Oct 2010 19:58:52 -0500, Melba's Jammin'
> > wrote:
>
> >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.
>
> From what I understand, in my tagine research, clay cookery that is
> new or hasn't been used in a while should go through a curing process
> before being used. I'm curious as to what the booklet has to say about
> that.
>
> koko

The bottom inside is glazed; it doesn't need soaking. I'll soak the
cover for 30 minutes before using it.

So, whattaya think about the timing for this bird? Think 90 minutes at
425 (from a cold start) will do it?

--
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