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Ingredientes
- 4 lb Chicken
- 4 whl garlic bulbs -- Unpeeled
- 1/2 c. Vegetable oil
- 1/2 c. White wine
- 2 Tbsp. Oregano
- 1 Tbsp. Salt
- 1 tsp Pepper
- 1 Tbsp. Garlic -- chopped Bay leaves -- for garnish Oil -- for drizzling
Direcciones
- 1. Rinse clay pot with hot water and then soak in hot water for about 15 to 20 min.
- 2. Wash chicken thoroughly under cool water and remove giblets & neck and chill for another purpose if you like. Reserve chicken on a clean platter.
- 3. Take a large ziplock bag-large sufficient to fit the entire chicken-and marinade ingredients in the bag. Put chicken in the bag with marinade and chill for 2 hrs or possibly 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 hrs or possibly 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 you like. Drizzle each garlic bulb with up to 1 Tbsp. of oil and gently close lid of clay cooker.
- 5. Gently put clay cooker in cool oven and turn temperature on to 450. Roast bird for 1 hour and 25 min. A 4 lb. bird will come out roasted to perfection at which cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 937 | |
| Calories from Fat 661 | 71% |
| Total Fat 73.88g | 92% |
| Saturated Fat 15.37g | 61% |
| Trans Fat 0.7g | |
| Cholesterol 231mg | 77% |
| Sodium 1962mg | 82% |
| Potassium 652mg | 19% |
| Total Carbs 2.72g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.32g | 0% |
| Protein 57.73g | 92% |
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