Recipe - Lemon Chicken In Clay Cooker

1 Lemon
1 Frying chicken; (3 3 1/2
lbs.), quartered
2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Paprika
2 tablespoon Orange marmalade
One fourth Dry sherry

Soak top and bottom of clay cooker 15 minutes. Drain.

Grate lemon rind; squeeze juice and sprinkle on chicken pieces. Coat
chicken with a mixture of flour, salt, and paprika. Place skin sides up in
cooker. Mix lemon rind, marmalade and sherry; drizzle over chicken. Place
covered cooker in cold oven. Set oven temp. to 450 degrees. Bake 1 hour.
Remove cover; bake until chicken is crisp and brown, about 810 minutes.
Spoon sauce over chicken.

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
18, 1998