1960's recipe for duck baked in clay

Title: Chicken, Duck or Doved Baked In Clay
Yield: 4 Servings

Ingredients

  2    2-pound chickens
1/2 c  butter, softened
  1 tb basil, dried
  1 tb parsley, chopped
  1 tb brandy
  1    lemon
  2    recipes basic baker's clay
  1    baker's clay i recipe
  3 c  flour
  2 c  salt
  1 tb poultry seasoning

1 1/2 c water

Instructions

Chicken In a small bowl, mix butter, basil, parsley and brandy.
Spread this all over the birds, inside and out. Place 1/2 lemon
inside each bird. Wrap bird entirely in aluminum foil. Roll out
Baker's Clay 1/2 inch thick. Put bird in center and fold clay around
tightly. Bake for 45 minutes to an hour in hot (500 DEGREE) oven.
Remove from oven. Crack clay with a mallet or hammer. Peel off foil.
Serves 4 to 6.

Baker's Clay Mix all ingredients and water to make a thick paste...
not too sticky. Knead the dough with floured rolling pin. Roll into
1/2 inch thick circle.

Recipe by: Chef at XII Ceasars

Thanks...I think I can take it from there. As I recall it was necessary to make slits in the duck's legs and then punch holes in the bottom of the clay and foil so the fat could drain as it baked on a rack. Here's hoping...it's a great recipe and fun tod do.