To make ahead: Refrigerate for up to 2 days.
Equipment: Ovenproof casserole with lid or clay cooker (see Tip); cheesecloth
Tip: Using a Clay Cooker: Soak the cooker in cold water for 15 minutes. Add the ingredients, cover and place in a cold oven. Set the oven to 350 degrees F. Bake until the chicken is falling off the bone, about 2 hours.