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.

If I recall correctly, the SchlemmerTopf clayware is unglazed. If so,
it needs recuring, more than likely. Also, the time will depend on
whether you start the chicken in a cold oven, or preheat (I always
start clayware in a cold oven...) What I do, is start my timing when
the cold oven reaches the cooking temperature, and use the same times
I would for a metal roaster (covered of course).

HTH

Alex