I am editing an article that includes a recipe for beggar's chicken. The recipe suggests baking the clay-wrapped 3- to 4-lb. chicken for two hours at 500F. This seems like a long time in a very hot oven, and I worry about oven fires, explosions, etc. Other recipes I checked showed lower temps for less time. (I am not a food editor and am concerned about publishing something that could involve safety hazards.) Please advise!
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