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Add a photoServings: 4
Ingredients
- 4 lb Frying chicken
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Basil, crushed
- 4 lrg Bay leaves
- 1 x Yellow onion, peeled & sliced
- 2 x Celery stalks, sliced
- 3 x Carrots, peeled & sliced
- 4 sm New potatoes, quartered
- 4 whl garlic bulbs, unpeeled
- 4 Tbsp. Vegetable oil, as needed
Directions
- Presoak Clay Cooker for 15 min. Place chicken in cooker and surround with the vegetables. Cut very top portion of garlic bulbs off without cutting into clove portion. Drizzle unpeeled garlic bulbs with a little bit of vegetable oil and arrange around outside edge of vegetables. Pour in the wine and add in the seasonings, scattering bay leaves proportionately throughout vegetables. Place covered Clay Cooker in cool oven and turn oven on to 450 degrees. Bake for about 1 hour and 25 min. For a crisp skinned chicken, during the last few min of cooking, uncover and remove vegetables and liquid.
- NOTES : Serve freshly baked french bread to be spread with the tender, mellow roasted garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 4 servings | |
| Calories 932 | |
| Calories from Fat 543 | 58% |
| Total Fat 60.45g | 76% |
| Saturated Fat 14.39g | 58% |
| Trans Fat 0.35g | |
| Cholesterol 231mg | 77% |
| Sodium 851mg | 35% |
| Potassium 1571mg | 45% |
| Total Carbs 33.86g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.01g | 3% |
| Protein 61.37g | 98% |
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