Recipe - Clay Pot Chicken Oregano

4 pound Chicken
4 Whole garlic bulbs
Unpeeled
One half cup Vegetable oil
One half cup White wine
2 tablespoon Oregano
1 tablespoon Salt
1 teaspoon Pepper
1 tablespoon Garlic minced
Bay leaves for garnish
Oil for drizzling

1. Rinse clay pot with warm water and then soak in warm water for about 15
to 20 minutes.

2. Wash chicken thoroughly under cold water and remove giblets & neck and
refrigerate for another purpose if desired. Reserve chicken on a clean
platter.

3. Take a large ziplock baglarge enough to fit the entire chickenand
marinade ingredients in the bag. Put chicken in the bag with marinade and
refrigerate for 2 hours or more. Every hour remove bag from refrigerator
and make sure all parts of bird are covered with marinade in the bag.

4. After chicken has marinated 2 hours or more, put whole bird in clay pot
with breast side up. Wash garlic gently to remove any dirt and cut the
very top portion of each bulb off with kitchen shears. Arrange rinsed whole
garlic around bird and a few bay leaves if desired. Drizzle each garlic
bulb with up to 1 tablespoon of oil and gently close lid of clay cooker.

5. Gently put clay cooker in cold oven and turn temperature on to 450.
Roast bird for 1 hour and 25 minutes. A 4 pound bird will come out roasted
to perfection at that cooking time.

Recipe By : Paulette Motzko

From: ShermeyerGail Date: 14 Apr 97 Mastercook Recipes
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