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Jul 15, 2007 05:20 PM

chicken in a clay pot

even though it is 90 degrees in NYC, I dusted off my schlemmertopf. I took a 3 1/2 pound chicken, salted and peppered it, stuck a pierced lemon and some rosemary in the cavity (all I had-- might have added other fresh herbs)and stuck it in the oven at 450 for an hour and 15 minutes--then I took the top off and crisped the skin for another 10 minutes. The result was the best roast chicken I have EVER had.

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  1. You are such a hound - bake/roasting chicken in the heat! Happy story, sounds delicious, now I want it. Thanks~!