My Clay-Pot Roasted Chicken

1 Roasting Chicken

2 T butter, softened

1 tsp salt

1 small onion, quartered

1/2 lemon

1 bulb garlic, cut in half

2 cloves garlic, slivered

1 cup chicken broth

Soak a clay pot at least 15 minutes.  I usually do 30 minutes.

Mix the butter and salt, and rub the cavity and outside of the chicken with the mixture.  Slide the garlic slivers under the skin both on the breast and back of the chicken.  Stuff the cavity with onion, lemon, and garlic bulb.

Place the chicken in the pot, and pour the broth into the bottom of the pot.  Place the top of the clay pot over the chicken and place in the cold oven.

Set the heat to 480 Fahrenheit and set the timer to 75 minutes.  Remove the cover and baste the chicken with the juices.  Check the temp, and if it is 160 Fahrenheit place the uncovered chicken back in the oven for five minutes to let it brown.

Remove from the oven.  Remove the chicken and pour the juices through a strainer placed in a sauce pan.  Recover the chicken, and let it rest 10 minutes before slicing.  Meanwhile, discard the vegetables and bring the broth to a boil.  Stirring vigorously, reduce the broth by half to make a pan sauce.