In article >,
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.

Okay, it's in the oven at 425 deg F. Stuffed with mirepoix to which I
added some chopped rosemary and a couple cloves of garlic, chopped.
I've got musgovian green beans and some brussels sprouts in the fridge
to reheat, and I make boil a couple potatoes, too. Heart, neck, and
gizzard in a pot for some broth for gravy. I have high hopes for this.

--
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