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Beggar's Chicken II


Beggar's Chicken II
1 three to four pound whole chicken, cleaned inside and out
1 Tablespoon coarse salt
2 large onions, thinly sliced
1/2 pound ground pork
3 Tablespoons solid shortening or lard
1 large piece caul fat (about a pound)
2 large lotus leaves, pre-soaked for an hour
3 to 5 pounds clay that is food safe and hardens
1. Rub the chicken with coarse salt and set aside.
2. Fry the onions and the pork in the shortening until the meat is no longer pink, then stuff this mixture into the chicken.
3. Wrap the chicken in the lotus leaves and then cover this with half-inch to one-inch of the clay.
4. Either bake in 450 degree oven or wrap the chicken in four sheets of newspaper and secure with string. Then dig a pit a foot larger on all sides than the chicken, and fill with half wood and half charcoal. Ignite the wood and charcoal and when the coals are red hot, put the chicken in and surround it on all sides with the embers. Allow to cook for about three hours without replenishing the coals.
5. Crack open and serve (see the Beggar's Chicken I recipe above about how to do that and collect the juices.

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