Laura Freedman on fri 8 nov 96
Had success with whole chicken wrapped in foil, then wrapped in
parchment paper and then encased in moist clay. Three pound chicken took
2 hours at two different heats and it was VERY juicy. Cracked it open
with a hammer and delicious juices and aromas went everywhere.
Previous discussion on centering large pieces got me thinking about how
difficult it is for me to do that. I took more clay than usual
put my elbow in my hip to brace and voila! Thank you whoever you are for
mentioning it.
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