5 lb. chicken
4 strips bacon
1 onion, finely chopped
1 clove garlic, finely chopped
1 c. chicken broth
1/2 tsp. salt
Black pepper, freshly ground
1 tbsp. cornstarch, dissolved in 2 tbsp. cold water
2 tbsp. parsley, finely chopped

Clay cook pot necessary. Soak clay pot in cold water for 10 minutes. Truss chicken securely and sit it in the pot, breast side up. Cut bacon into small pieces and fry until crisp. Drain bacon and scatter it over the chicken. Add onion, garlic, chicken broth, salt and pepper. Cover and place in a cold oven. Cook at 450 degrees for 1 1/2 hours. Drain juices into small saucepan. Bring to boil. Stir in cornstarch. Add parsley to sauce. Pour sauce over chicken. Serve with rice or noodles.