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@MSGID: 1:18/200@fidonet 66961fdb
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@TID: MBSE-FIDO 1.1.7.2 (Linux-x86_64)
-=> Ben Collver wrote to All <=-
BC> I got sloppy and didn`t notice my "Corn On The Cob 4" post is a
BC> recipe that calls for cutting the corn OFF the cob. My mistake.
BC> Here`s a replacement recipe. ;)
Getting sloppy in a cooking echo somehow seems appropriate, especially with
corn on the cob.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Chicken in a Clay Baker
Categories: Main dish, Chicken, Clay pot, Seandennis
Yield: 4 Servings
1 4-5 lb. whole chicken
6 To 8 small potatoes, cut
In half
4 To 6 garlic cloves, peeled
And left whole
10 Or more baby carrots
1 Large onion cut into eighths
8 To 10 mushroom caps
2 To 3 sprigs fresh lemony
Thyme
2 To 3 sprigs fresh sage
2 To 3 sprigs fresh oregano
Salt and pepper
Prep time : 10 minutes Cook time
: 1 hour 30 minutes Total time: 1 hour 40 minutes
1. Completely submerge the top and bottom in water and soak for 30
minutes prior to cooking.
2. Wash and dry chicken. Allow to come to room temperature (or about
70 degrees) before placing in oven, about 1.5 hours.
3. Put veggies and herbs in baker and place chicken on top. Sprinkle
with salt & pepper.
4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
covered for 1.5 hours or until skin is browned and chicken is done.
5. Let stand for 15 minutes before carving.
Notes: Avoid drastic temperature changes with a clay baker. Always
presoak baker for 30 minutes and always allow to cool before
cleaning. Never use soap, only warm water and baking soda if
necessary.
Based on reader feedback, I have adjusted the cooking temperature to
450 degrees.
From: http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/
MM`d by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.
MMMMM
-- Sean
... If you put enough dressing on your salad, it will taste like food.
--- MultiMail/Linux
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