This is the most tedious way to serve chicken. First, you pre-order a day in advance. Then, a whole chicken is stuffed with herbs, wrapped in layers of plastic, encased in clay and then buried in a pit of burning charcoal. Eight hours later, it's shoveled out of the pit into a wheelbarrow where the waiter breaks the clay with a hammer and voila! Your fragrant, meat-so-tender-it-falls-off-the-bone Beggar's Chicken is ready. By the way, the restaurant's been around for 40 odd years.