Recipe: Beggar's Chicken
Description: I saw this on the Frugal Gourmet cooking show back in the 80's and made it a couple of times. Once I even wrapped up the cooked clay chicken in a towel, put it in a backpack, and hiked to the Y by BYU where we cracked it open and ate while enjoying the sunset.
Ingredients: [{"text": "1 roasting chicken, about 3 1/2 lbs (washed and patted dry)"}, {"text": "1 brown paper bag"}, {"text": "12 lbs clay"}, {"text": "3 pieces parchment paper"}, {"text": "marinade"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 tablespoon sesame oil"}, {"text": "1 tablespoon red wine vinegar"}, {"text": "1 1/2 teaspoons five-spice powder"}, {"text": "1 teaspoon ginger"}, {"text": "1 teaspoon salt"}, {"text": "1 garlic clove, crushed"}]
Instructions: Mix marinade ingredients together and rub the chicken inside and out.
Tie the legs together.
Place chicken on a roasting rack, breast side up.
Roast in 450 degree oven for 20 minutes until slightly brown.
Remove from oven and let cool until you can handle it.
Place chicken, breast side up, on parchment paper and wrap up.
Place wrapped chicken in a paper sack and fold ends of bag.
Roll out clay on a dish towel or wax paper on a bread board to about 1/2 inch thick, 16 inches wide, and 21 inches long.
Place bagged chicken in the middle of clay, and encase the bag in clay. Create an animal shape such as a bird or pig.
Place on a large baking sheet.
Bake at 350 for 45 minutes. 
Increase the oven temperature to 400 degrees and continue baking the chicken for 30 minutes.
Remove from oven and let rest 20 minutes.
Serve at the table and let guests use a hammer to carefully crack it open.
