Susan- my clay cooker is glazed, so I don't have to pre-soak. If yours is unglazed, I definitely would. And just plop that chicken right in there- the natural juices keep it moist and tender.
Originally posted by slknight
Hey, this sounds good. I've got a 4-lb bird in my fridge right now. I was going to do psycho chicken, but for some reason, this one is piquing my curiosity today. I've had a clay pot cooker for a year, and it's still sitting in my closet - untouched. Maybe I'll give it a try. Although I'd better double-check to make sure my chicken will fit in it. Julie, did you soak the clay pot cooker first?
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