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Chicken Brick cooking

(3 Posts)
Fluffykins2014 Fri 19-Dec-14 13:02:07

A question for those who already have a chicken brick:
1. How does the top fit the bottom - should there be gaps, or should the lid fit the ottom solidly?
2. Does the steam need to escape or is the brick sealed completely?
3. Does anything leak into the oven?
Thanks a million

CogitOIOIO Fri 19-Dec-14 13:19:18

Ah.... I remember the seventies. ..
1. The top should fit snugly with no gaps.
2. It is sealed but not airtight.. The contents steam in their own juices
3. Clay is porous but shouldn't leak. Stand it on a tray just in case.

Ohhelpohnoitsa Sat 20-Dec-14 08:12:36

Message withdrawn at poster's request.

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