Beggar's Chicken Recipe
Ingredients
| 1 broiler-fryer or roasting chicken (4 1/2 to 5 lbs.) | ||
| Olive oil or salad oil | ||
| Garlic | 3 Clove (5gm), slivered | |
| 20 to 25 pounds low-fire white ceramic clay | ||
| 6 green onions, ends trimmed | ||
| 4 or 5 small (2-inch-diameteir) red thin-skinned potatoes, scrubbed and halved | ||
| 1 pound carrots, peeled and cut into 1-inch pieces | ||
| 3 slices partially cooked bacon | ||
| 4 to 6 fresh rosemary sprigs {each about 6 inches long) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove chicken neck and giblets and reserve for other uses.
Pull off and discard lumps of fat.
Rinse chicken inside and out and pat dry.
Rub all over with oil; sprinkle with salt and pepper.
Make about 20 small 1/2-inch-deep slits in chicken breast and insert a sliver of garlic into each.
Keep chicken cold.
Cut clay into 1/2-inch-thick slices.
Arrange slices with edges touching on a pastry cloth, muslin towel, or parchment paper that measures at least 15 by 30 inches.
With a rolling pin, roll clay into a 15- by 25-inch rectangle about 3/8 inch thick.
Lay a 15- by 30-inch piece of baking parchment or foil on clay.
Set chicken in center of parchment.
Arrange onions next to chicken; surround with potatoes and carrots.
Drape bacon over breast, then fill chicken cavity with half the rosemary; set remaining rosemary on top.
Bring sides of parchment together and fold over to seal, then fold ends to seal in bird.
Shape clay around package by bringing opposite sides to center; dampen with water where edges overlap, then pinch clay snugly against chicken to seal.
Pinch open ends together.
Cut off excess clay, leaving a 1-inch edge on top and ends.
Lift clay bundle (it's quite heavy) from cloth and transfer to baking sheet (at least 12 by 17 inches).
If desired, use trimmings to shape a chicken's head and tail on bundle.
Smooth clay with wet hands.
Pierce clay in several places to allow steam to escape, if you wish, to minimize the cracking that occurs as the bird bakes.
Bake in a 375° oven for 2 hours (2 hours and 15 minutes if refrigerated); expect clay to crack slightly.
Let stand for 10 to 20 minutes.
Transfer clay bird to a board or tray and invite guests to watch as you gently crack clay with a mallet or hammer.
Pull off major clay pieces.
Unfold parchment; you may prefer to take chicken back to kitchen and put it and vegetables on a platter and juices in a bowl.
Carve bird to serve with vegetables and juices.
Pull off and discard lumps of fat.
Rinse chicken inside and out and pat dry.
Rub all over with oil; sprinkle with salt and pepper.
Make about 20 small 1/2-inch-deep slits in chicken breast and insert a sliver of garlic into each.
Keep chicken cold.
Cut clay into 1/2-inch-thick slices.
Arrange slices with edges touching on a pastry cloth, muslin towel, or parchment paper that measures at least 15 by 30 inches.
With a rolling pin, roll clay into a 15- by 25-inch rectangle about 3/8 inch thick.
Lay a 15- by 30-inch piece of baking parchment or foil on clay.
Set chicken in center of parchment.
Arrange onions next to chicken; surround with potatoes and carrots.
Drape bacon over breast, then fill chicken cavity with half the rosemary; set remaining rosemary on top.
Bring sides of parchment together and fold over to seal, then fold ends to seal in bird.
Shape clay around package by bringing opposite sides to center; dampen with water where edges overlap, then pinch clay snugly against chicken to seal.
Pinch open ends together.
Cut off excess clay, leaving a 1-inch edge on top and ends.
Lift clay bundle (it's quite heavy) from cloth and transfer to baking sheet (at least 12 by 17 inches).
If desired, use trimmings to shape a chicken's head and tail on bundle.
Smooth clay with wet hands.
Pierce clay in several places to allow steam to escape, if you wish, to minimize the cracking that occurs as the bird bakes.
Bake in a 375° oven for 2 hours (2 hours and 15 minutes if refrigerated); expect clay to crack slightly.
Let stand for 10 to 20 minutes.
Transfer clay bird to a board or tray and invite guests to watch as you gently crack clay with a mallet or hammer.
Pull off major clay pieces.
Unfold parchment; you may prefer to take chicken back to kitchen and put it and vegetables on a platter and juices in a bowl.
Carve bird to serve with vegetables and juices.
Chef
