The Clay-Pot Cookbook: A New Way of Cooking in an Ancient Pot by Georgia MacLeod Sales

  • Roast chicken with brown rice stuffing (page 3)

    from The Clay-Pot Cookbook: A New Way of Cooking in an Ancient Pot The Clay-Pot Cookbook by Georgia MacLeod Sales and Grover Sales

    • Categories: Stuffing; Main course
    • Ingredients: sage; shallots; roasting chicken; dried currants; chicken livers; rosemary; pine nuts; sherry; brown rice; chicken stock; onion; salt; butter; parsley; arrowroot; ground pepper
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  • ISBN 10 0689106432
  • ISBN 13 9780689106439
  • Published Oct 01 1974
  • Format Hardcover
  • Page Count 231
  • Language English
  • Countries United States
  • Publisher Atheneum Books
  • Imprint Atheneum Books

Publishers Text

Guides both gourmet and beginning cooks in using terra-cotta wet clay pots to create classic ethnic dishes and superb low-calorie meals.

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