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LOCATION: Recipes >> Pressure Cooker >> Claypot Chicken 01

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Roast Chicken in Clay Baker

4 to 5 lb. roasting chicken
Salt and pepper (to taste)
Poultry seasoning
3 whole cloves
1 small onion, peeled
1/2 cup chopped celery, with leaves
1/4 cup chopped parsley
1/4 cup chopped onion
1 large carrot, chopped
3 peppercorns
1 leek, chopped
1 bay leaf
Salt and pepper (to taste)
1/4 cup light cream
2 tsp. cornstarch

Wash chicken, drain well and dry. Sprinkle inside of chicken
generously with salt, pepper, and poultry seasoning. Stick cloves
into onion and place in crop (neck) of chicken. Skewer neck flap
to back.

Put celery, parsley, chopped onion, carrot, leek, peppercorns, and
bay leaf in the bottom of the clay baker. Lay the chicken on top,
sprinkle with salt and pepper.

Cover and put in cold oven. Set oven to 400 F. and roast for 1 1/2
hours or until tender. Lift chicken out of pot and drain liquid
carefully into a small saucepan. Add cream, cold water and cornstarch
to liquid and heat gently, stirring, until thickened.

Return chicken to baker and place, uncovered in oven for another
10 minutes to crisp.


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