SUITE ROASTED CHICKEN - ALA CLAY

Ingredients:

One 5 - 7 lb. chicken

1 large red onion

1 bunch large carrots
6 medium potatoes

Extra Virgin Olive Oil
2 garlic cloves
1 stem rosemary
herbs of your choice
1 cup water
Salt
Pepper

Preparation:

Before preparing ingredients soak your 5 - 7 lb. Clay Baker in lukewarm water, making sure both lid and bottom are submersed, for 15 to 30 minutes. Rinse, dry and truss the chicken. Stuff inside of chicken cavity with 2 cloves of garlic and 1 rosemary stem. Cut onion, potatoes, and carrots into large pieces and layer half in bottom of your soaked clay baker. Pour water over the vegetables. Rub chicken with olive oil and herbs of your choice and place breast side up over the vegetables. Add the rest of your vegetables around the sides until fully packed and add salt and pepper to taste, cover pot and place in cold oven. Set the oven temperature at 450 degrees and cook for one hour and 30 minutes or until the legs move easily and skin is light brown. Lift chicken out of pan onto a platter and move vegetables into a bowl. Let chicken stand for 10 to 15 minutes before slicing. Next pour the pan juices into a small bowl, cover and place in your refrigerator overnight. Skim off fat the next day, makes a great chicken stock to use for soups.

The chicken browns nicely while staying moist and you get rich, natural gravy. The cleanup is very simple!