Simple Roast Chicken (cooked in clay pot) ----------------------------------------- Serves: 4 1 fresh roasting chicken (3-4 pounds), giblets removed 1/2 medium onion, slicely thickly 2 heads garlic, tops cut off about 1/4" to expose top of cloves 1 head garlic, separated into cloves and peeled 1 lb. fresh carrots, peeled and cut into 3-4" lengths Seasoning: 1 head garlic, separated into cloves and peeled 15-20 fresh sage leaves 1/2 medium onion 1/2 tsp. freshly ground black pepper (more if desired) 1/2 tsp. salt Soak unglazed portion of clay pot in cold water for 20-30 minutes. Meanwhile, wash chicken, remove giblets, and tuck wing tips behind back. Using sharp knife point, carefully loosen skin over chicken breast so that a pocket is formed over the entire breast area (this is easiest with a fresh chicken -- if using chicken that has been frozen, you may not be able to make a large pocket area, so use the note below as a variation). In large bowl of food processor, combine seasoning ingredients and blend until coarsely chopped. Do not process too long or ingredients will turn into a thick paste and be difficult to work with. Arrange onion slices on bottom of clay pot; place chicken on top. Place 2 heads of garlic inside chicken cavity. Spoon the seasoning mixture into the pocket you've formed over the breast area. Arrange carrots and remaining garlic cloves in pot around chicken. Drain lid and place on pot; put clay pot into COLD oven. Turn oven to 425 degrees Fahrenheit. Cook for 70 minutes. Remove lid, cook for additional 20 minutes (removing lid allows meat to brown a little), or until meat thermometer reads 180 degrees Fahrenheit for internal temperature. NOTE: If you are using a chicken that has been previously frozen, you may not be able to loosen the skin over the breast area very easily. Instead, simply pat the chicken dry and rub the seasoning ingredients thoroughly into the skin over the breast and leg areas. Keep the seasoning on top as much as possible so it will season the meat as it cooks.