News, but not the serious kind
Whack it with a hammer, dude, I’m hungry!
Blog Guy, you haven’t shared any of those fancy Williams-Sonoma items recently, the ones for foodies with too much money. Don’t they have a new catalog out?
They do indeed, and I recommend you try making their clay chicken.
Clay chicken? Isn’t the phrase CLAY PIGEON?
Nope, this is something they call a “fun and easy way to cook chicken.” It involves two chickens and nine pounds of clay, which hardens around the meat during the process. Then, when you’re ready to serve it, you slam it with a big mallet to crack the clay open.
No, you don’t.
Yes, you do.
So, wait. These guys find a way to make everything expensive. How much is this?
Their “clay chicken roasting kit” is a mere $14.95.
From Williams-Sonoma? That’s a bargain, Blog Guy!
Yes, I guess it is. Oh, did I mention the olive wood mallet, $19.95? The Maple rolling pin, $36? The stainless steel roaster, $159.95? The Pro Commercial Thermometer, $99.95? The Wüsthof carving kit, $179.95?
Chicken wrapped in clay, huh? And I thought all chicken came in a bucket! I can’t believe Williams-Sonoma invented this goofy dish!
They didn’t invent it. It’s a well-known dish in China called “Beggar’s Chicken,” which the New York Times wrote about 20 years ago. The basic recipe calls for ”six pounds of pond mud.”
Wow! So how did it come to be named “beggar’s” chicken?
Screen grabs from williams-sonoma.com