Clay cooking pots have been used for centuries. They are an excellent way of cooking anything from chicken to vegetables to bread. This recipe is for a garlic stuffed chicken - sometimes called "40 cloves garlic chicken." It's best served with french or sourdough bread and white wine. After it's been cooked, the garlic makes an excellent spread for bread slices or crackers.

Ingredients
1 whole chicken
2-3 heads of garlic
1 bottle italian salad dressing
2oz white wine
1 clay cooking pot (romertopf style)
1-2 tbsp vegetable oil
Frying pan
Paprika

Preparation
Safely thaw chicken and remove remaining insides (sometimes there's still stuff inside). Thawing should take a decent amount of time if the chicken is frozen. You can spend this time peeling your garlic. You want enough garlic cloves to fill the inside of the chicken entirely. Depending on the size of your garlic and chicken, this could be between 2-3 heads. For a more mild garlic taste, try elephant garlic (it's also easier to peel).

After the chicken is thawed begin soaking your romertopf in warm water. Leave it in the water for at least 30 minutes (or whatever your clay pot instructions indicate).

Preheat your oven for 350 degrees.

Cooking time!
Put your garlic into the frying pan and add the vegetable oil. Heat on medium-high stirring often. Make sure the garlic is a golden brown.

Put the chicken in the clay pot and pour the cooked garlic into the chicken's cavity.

Bend the chicken's wings backwards over it's back and place the chicken on it's breast in the clay pot. Pour the wine and salad dressing over top of the chicken and sprinkle with paprika.

Cover your clay pot and put it in the oven!

Cooking time may vary (depending on the size of your chicken) - you will probably have to cook it for at least an hour and a half, so set aside some time for it to cook Make sure the chicken is thoroughly cooked!!!