• 1 roasting chicken, about 5 lbs. each
• 1 tsp. poultry seasoning
• 1 small onion, peeled
• 1/2 cup celery, chopped with leaves
• 1/4 cup fresh parsley, chopped
• 1/4 cup onion, chopped
• 1 carrots, chopped
• 3 peppercorns
• 1 leek, chopped
• 1 bay leaf
• 1/4 cup light cream
• 2 Tbs. cold water
• 2 tsp. cornstarch

Soak clay pot and its cover in water at least 15 minutes. Wash chicken, drain well and dry. Sprinkle inside of chicken generously with salt, pepper, and poultry seasoning. Place onion in neck of chicken. Skewer neck flap to back.

Place remaining ingredients, except cream, water and cornstarch, in the bottom of clay pot. Lay the chicken on top and season with salt and pepper. Cover and place in cold oven. Turn oven on to 400°F and bake 1-1/2 hours, or until tender. Lift chicken out of pot. Carefully strain liquid into a small saucepan. Return chicken to clay pot and bake in oven another 10 minutes, uncovered, until crisp. Combine cream, cold water, and cornstarch in a jar with a tight-fitting lid. Shake vigorously and whisk into chicken liquid. Whisk over medium heat 3-4 minutes until thickened.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 234, fat 7.5g, 30% calories from fat, cholesterol 114mg, protein 33.3g, carbohydrates 6.8g, fiber 1.2g, sugar 2.6g, sodium 145mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 4.8

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The recommended wines are: Zinfandel, Sauvignon Blanc, or Merlot.