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!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.