[Jamestown1630]

Hi, Johnny;

We were recently gifted with a stoneware baking sheet, from ‘Pampered Chef’. Never saw anything like it before, but it might be good for pizza or bread-baking.

However, it came with a recipe that I’m anxious to try:

Tangy Oven-Barbecued Chicken

1 Cup Barbecue Sauce
1/4 Cup Peach or Apricot preserves
1 tsp. dried Thyme Leaves
1 4-lb broiler/fryer chicken, cut into quarters

Preheat oven to 350 F. Combine barbecue sauce, preserves, and thyme.

Place chicken on the ‘Stoneware Bar Pan’ and spoon sauce over chicken.

Bake 1 hour to 1 hour and fifteen minutes, or until it reaches 170 F in thickest part of breast, or 180 F in thickest part of thigh, and juices run clear.

http://www.pamperedchef.com/recipe/Main+Dishes/Tangy+Oven-Barbecued+Chicken/14155

-JT

[JRandomFreeper]

Sounds good. I keep breaking regular oven stones because I run my oven well over 350F.

I am an advocate of stones in the oven to help stop the temp cycle most modern ovens have. I use granite slabs now.

But the oven stones like what you got work GREAT for lots of breads. Mmmm.

/johnny