• 3-4 lb Chicken

  • salt & pepper to taste

  • 1 clove garlic, crushed

  • 2 medium oranges, grated, then peeled and sliced

  • ½ cup orange juice

  • ¼ cup low sodium soy sauce

  • 1 tsp grated fresh ginger root

  • ½ tsp allspice, ground

  • 1 Tbls brown sugar

  • cornstarch, optional 


  1. Do not pre-heat your oven

  2. While soaking the lid to your Eurita Clay Roaster in water (10 minutes; drain). You will need a roaster that holds at least 3 quarts or more.

  3. Clean and wash your chicken. Rub the chicken with salt, pepper, and crusted garlic.  

  4. Stuff with peeled orange slices. Place chicken in pre-soaked clay pot, breast down.

  5. Sprinkle grated orange rind over chicken. Combine orange juice, soy sauce, ginger root, allspice and brown sugar and pour over chicken.

  6. Place covered clay pot in a cold oven. Set oven at 480°F. Cook 90 minutes. After 80 minutes, remove clay pot from oven and pour liquid into saucepan. Return the clay pot, uncovered, to oven for final 10 minutes to increase browning results.

  7. While the chicken is back in the oven, bring sauce to a boil and thicken with cornstarch. You may want to add a bit of brown sugar to the sauce, to taste.

  8. Serves about 4 people

Recipe by Hedi Levine




  • 4 cups bread flour

  • 1 tsp salt

  • 2 Tbls soft spread margarine

  • 1 pkg active dry yeast

  • 1 cup lukewarm skim milk, or water

  • 1 beaten egg, to glaze

  • 1 tbs poppy seeds

  • oil for bowl and play pot


  1. Do not pre-heat your oven

  2. While soaking the lid to your Eurita Clay Roaster in water (10 minutes; drain). You will need a roaster that holds at least 3 quarts or more. line bottom with nonstick baking parchment and oil on sides.

  3. Place the flour and salt in a bowl. Cut in the margarine, then mix in the yeast. Mix in the 1 cup lukewarm skim milk or water to make a firm dough.

  4. Kneed the dough for about 10 minutes, until it is smooth and elastic.

  5. Divide the dough into thirds, then roll each piece into a long, thin rope. Attach the ropes of dough at one end, then braid them together into a wide plump braid.

  6. Place the bread in the clay pot, plumping it neatly, then leave in a warm place until it has doubled in size. Brush with beaten egg and sprinkle with poppy seeds.

  7. Cover the clay pot and place in a cold oven. Set oven at 450°F. Cook for 50 minutes. Uncover the pot and cook for another 10 minutes.

  8. Transfer to a wire rack to cool. Yields 1 large loaf or 12 generous slices.

Recipe by Hedi Levine



  • 1½ cups Chopped pecans

  • 1½ cups cranberries, coarsely ground (or try dried cherries)

  • 1¼ cups sugar

  • 3 cups sifted all purpose flour

  • 4½ tsp baking powder

  • ½ tsp salt

  • ½ cup vegetable shortening

  • 2 tsp grated lemon rind zest

  • 2 eggs

  • 1 cup milk


  1. Soak the lid (if your model comes with a lid or cook without one

  2. Mix ground cranberries and ¼ of cup of sugar in a small bowl and let stand while batter is prepared.

  3. Sift flour, and the remaining cup of sugar, baking powder and salt in a large bowl. Cut in the shortening with a pastry blender until mixture resembles cornmeal texture. Stir in chopped pecans, lemon rind and cranberries.

  4. In a small bowl; beat eggs and stir in milk.

  5. Add flour mixture with egg/milk mixture together. Batter will be lumpy

  6. Grease bottom of the pot and dust will with flour. Spread batter in pot. 

  7. Cover and place in a Cold oven. Set the temperature to 375°F and bake for 1 hour.

  8. Remove cover and bake 10 minutes more or until golden brown and wooden pick inserted near center comes out clean. Cool in pot on wire rack and let sit for 10 minutes. Loosen around edges and turn out onto wire rack. Cool completely before slicing.