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.

Should be pretty close. It's a high heat. I was always surprised at
how fast things cooked in a clay pot. You won't ruin the chicken if
you take the top off to check at 90 minutes and decide it needs a
little longer.

Don't forget to soak it for 20 minutes or so. Y

--

Never trust a dog to watch your food.