jlix 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.
