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Clay Coyote Chicken Bakers
We first started making these back in 1997 on a recommendation from some good friends, Dan & Linda Lindahl. Chicken bakers still continue to be one of our best sellers after all these years.
You can find a really good recipe for a rub that Paula Wolfert developed for our chicken baker, or "chicken on a throne" as soon people call it. If you have her book, Mediterranean Clay Pot Cooking it is on page 79, or we have it on our blog.
Now we are told by some other very good customers/friends, Roger and Rita Tiede, that you no longer have to put away your chicken baker for the summer grilling season. Roger is a devout Big Green Egg master, (the Big Green Egg was derived from an ancient clay cooking device  known as a "kamado") and since you are basically cooking with indirect heat you can use our chicken baker all summer long outside in your big green egg.
But, if you use a traditional grill, you still cannot use your clay chicken baker on that grill. I guarantee it will crack on those. Don't even think about it Fred!
Roger says the key to exceptional cooking on an Egg is to stabilize the temperature and then put your food in.
We think that anytime you can cook in ceramic it's a good thing!
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