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clay-baked chicken

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I recently heard about 'clay-baked chicken,' where the chicken is wrapped in clay and then baked. To serve the chicken, the clay is smashed revealing the bird.

My question is - is it necessary to wrap the bird first, before encasing it in clay? Some recipes recommend doing so with foil, others with lotus leaves. I worry that smashing the clay only to reveal a bunch of foil would be unappetizing.

Does anyone have experience with this? What can be done to make the presentation as nice as possible?

Thanks! I really want to try this...

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