clay pot we're going to be cooking chicken have you ever cooked and quite happy for now i have not wear out they come in all different sizes and they come glazed and glazed and so the first thing you'll notice when any you look at your clay pot is it has a  smell to it and when you buy these clay pods and they have like a little film on it and of course you want to clean the out off but before we get started here with our recipe what we have to do is so occupied for ten minutes because long so anyway we're going to go ahead and solve the out ok so now we have our clay pot soaking so because you've never i cooked in clay before did you have any questions a month is i want to know if i can use one of my clay pot cooking and we're doing the wet clay pot cooking and that's the reason why we soak it for ten to fifteen minutes in cold water what happens is the clay is very porous and so it absorbs the noise here and the after ground it in the time in the oven ok and say that reminds me we have a chicken here we're going to do this chicken fries today so one thing that we do is we take the power out of the cold water and then we will go ahead and i  like to put a piece pressure of paper on the bottom of the pan because i don't want me to end the festivals and have to stick to the the bottom because then you have to scrape off and so on and and you have to clean these but i really prefer the cold method because once we get all our greedy incendiary put it in a colon and you have to cook this on four hundred and for eighty i believe that's what it says and you have to start off cold because if you put in your heart is going to crack and so we don't really want to do them interesting this i love cooking this way because if you have a busy day you just saw everything in the clay pot after you saw her for ten minutes play an ever go about your business and do something hope it sets for a while you can smell that has turned rancid because you know oil has a tendency to do that it's all that's right that's another reason i like to use a pressure of paper because i don't really want to have a lot of oil sucking on the bottom how big it's called the prince have what we could do with these is we could cook and butter i think that's a good idea to be a nice a complement to the chicken so now we're going to put the top right there as an excuse me of and i'm going to you want to open the door for me please this goes in think forty five might be too much because it's got to steam it's got the starts on that should be really really good so now there are a timer is set in growing already now is make some to sign like that is somebody has had surgery and has a hard time holding they can grab ahold of their eyes see and they rock it back and forth and they can chop they aren't need a great big large hand or you know they do this and i get in the way so yeah they just use it like that there are a whole set of tools out there for people with arthritis i was lucky to get that but he might have iraqi blades are very good i remember when i was macro and some were my instructor had one that he would rock  we're going to clarify our butter and then we're going to use a clarified butter to cook our queen and apples and how we do that is to put the butter in a frame have we put the apples and there was a little bit of sugar a little bit of salt and little bit the cinnamon and then we w and clarify better i mean some over here but you probably can't see it to show you who's there see i think it's much clearer has a much better one to it and one stair well give you about this much think this recipe comes on a flight of lake thirty's and forty's because i found it in an old old cookbook and i believe it's a southern dish i think they cook a lot of this in the silo as opposed to the norms because you