"sf" > wrote in message
...
> 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.

I make a chicken and rice dish in a clay pot with a whole chicken (cut up)
and I typically cook it for 1 3/4 to 2 hours at 350 and it comes out great.