Clay roasters

[Heylids]

Hello I have a clay roaster http://www.romertopfonline.com/clay-bakers/
I'm wondering if the high heat used with a clay roaster would be a concern with a 6 1/2 lb free range (tough/well developed muscle and cartilage) chicken.
Has anyone used a clay roaster? What is your experience? Tips and suggestions?
If you haven't used one, what are your thoughts.
Lastly, how would you roast this large strong bird? Any and all information is appreciated!

Thank you for your assistance!

 

[rjohns39]

I haven't tried mine yet, but should do fine. I'd put down some celery or carrots to raise it off the bottom and probably add a quart or so of stock. I cook older birds low and slow, start at 300 for about 30 minutes and then drop down to 275. My last one cooked about 2 hours, so I'd check internal temp around an hour and half. I cook to 155 and then let rest for about 30 minutes.