If asked to name the most successful dish we ever cooked in the Etruscan clay pot, this would be it. More than any other recipe, this juicy and succulent chicken with the unequaled stuffing and sauce made our dinner guest go out and buy a pot the next day.
For a table of six, we cook two roasting chickens in the large turkey-size pot. We found brown rice gives the stuffing a lustier, stick-to-the-ribs taste and texture, and we get good results with Uncle Ben's. Remember: A larger pot and the stuffing both add cooking time.
Marinate whole roasting chicken in
Bring chicken stock to boil in saucepan, add rice and butter; cover and simmer for 20 minutes. (The rice will not be done.)
Presoak pot, top and bottom, in water for 15 minutes.
In large mixing bowl, combine the stuffing.
Add the rice and whatever liquid is not absorbed, and
Remove chicken from marinade. Rub the insides lightly with salt. Stuff with the dressing, sew up the opening, and truss the chicken.
Rub outside of bird with butter and lightly salt.
Place chicken in presoaked pot and add remaining sherry marinade.
Cover and place pot in cold oven.
Remove from oven and test for doneness by wiggling a legifit moves freely in its socket, it's almost done.
Baste chicken and return to oven without the lid to brown for about 10 minutes. Watch carefully and baste frequently.
Pour sauce into heated pan, adjust seasoning if necessary, bring to a boil and thicken with arrowroot. Serve the sauce in a side dish.
© 1974 All rights reserved. Published by Echo Point.