Chicken wrapped in Clay (Beggers Chicken) - Help!
- JB BANNISTER Oct 8, 2011 05:03 AM
Has anyone ever done this? I want to do 20-30 of these for an event and would love to hear any experience you have had with it.
Ahah... I remember you mentioning this in a Bovinova thread a few months ago.
I have not tried, but I think the choice of clay is going to be key since presumably you'll get some flavors (and hopefully not toxins!) from the clay permeating through the lotus leaves wrapped around the chicken. So I'd say any of the "polymer clays" are out. Natural clays won't vitrify unless you get them up to 1000F or more but maybe that's good... if the clay coating remains porous it may be less prone to cracking (or exploding!).
I have seen some reports on the Web from people who tried to cook a chicken as in the "Beggar's Chicken" story -- with feathers, guts, and all. That doesn't seem to work too well -- plucked and gutted (and then stuffed) seems to be the way to go.
re: JB BANNISTER
Understood, JB. I won't mention the event further.
Looking at the videos at the link scunge posted, I found this one particularly interesting:
It's San Francisco restaurateur Cecilia Chiang. In the video, the other chef mentions that they did 60 chickens before finding the right clay (so maybe my previous post about the clay being key was correct!). Right at the end, they say that the recipe is in Chiang's book "Seventh Daughter":
Might be worth checking that.