Chicken Cooked in Clay
4 pound whole chicken
salt and pepper to taste
1 clove garlic
1 T fresh rosemary leaves
1 T extra-virgin olive oil
1 T fresh thyme
2 T butter
1 onion, peeled and chopped
1 cup dry marsala
1/4 cup chopped parsley
5 pounds nontoxic sculptors clay
Soak chicken in large pot of heavily salted water for 1 hour.
Drain, rinse and pat dry.
Preheat oven to 350 degrees.
Loosen skin from chicken breast, then tuck garlic under skin.
Season cavity with rosemary, salt and pepper. Rub chicken with oil, then season with thyme, salt and pepper.
Completely wrap chicken in foil, leaving no holed for steam to escape through.
Line a work surface with a plastic garbage bag. Roll three quarters of clay out on plastic to a large rectangle about 1/4 inch thick and put wrapped chicken in center.
Seal chicken in clay with no foil showing. Transfer chicken to a baking dish and bake for one hour.
Increase heat to 450 degrees and bake for 30 minutes.
Remove chicken from oven and allow it to rest for 15 minutes.
Melt butter in sauce pan.
Cook onions until soft.
Add marsala and cook until reduced by half. Place in serving bowl.
Present chicken in clay.
Take a hammer and break clay.
Serve chicken and sauce