Dutch oven chicken is a comforting easy meal to create. A chicken is baked on a potato and vegetable trivet in a black iron oven. While the chicken is baking, it will release its juices of yummy flavor. The chicken fat will drip and permeate its vegetable throne. The Reverend Biggles has always preached on using a trivet and we did not sleep through this sermon. One of the advantages of cooking in the dutch oven is that your kitchen is spared the blast of heat of the oven. All cooking is done outside in our barbeque area. Charcoal briquet's are the fuel to heat our oven of black iron. Let's light up the coals.
A pound of organic fingerling potato's from our monthly shipment from 'Farm Fresh To You', was washed and coated with extra virgin olive oil, salt and pepper. Some bacon lardons, carrots and red onions joined the potato's to form our trivet for the chicken. The back was removed from a whole chicken. It was flattened and rubbed all over with Survival Spice. A little splash of oil will coat the bottom of our oven. Lay the flattened chicken over the vegetable trivet.
Cooking in a Dutch Oven is more efficient than your home oven. The only trick is to rotate the top and bottom 1/4 turn every 15 minutes. This will prevent any hot spots and promote even cooking. Our chicken took an hour to become 'fall off the bone' tender.
This dish is more comforting than my couch on a Sunday afternoon. The chicken is moist and flavorful. The potato's and vegetables have browned and caramelized. They have a wonderful chicken flavor. Are they rich and decadent? Oh, Yeah!!!!!!!
Drool-worthy writing and the pictures make me want to rush right over for a bite!
Thanks Zoomie, You are my number one fan!
Well it's about damn time you did a post...oh wait.
Keep going. You are an inspiration to us nonblogging bloggers.
I'm a big fan of a camp style DO. Did you have any coals on the bottom or just the top?
Yer killing me, Chile. Uh, I don't suppose there's any leftovers, are there?
Didn't think so.
Greg, You are the Black Iron Dude. You have been an inspiration to me.
Chris, There are charcoals on the bottom. That shot just does not show them.
the pragmatic chef, I actually still have some Survival Spice. Are you ever going to make the food show in San Francisco? Hey, would you ask Julie if she ie ready to pass on the box of Mac & Cheese to me.
I'm terrible at cooking chicken. Maybe I should give it a try this way. I understand Biggles has a Dutch Oven he never uses...
The trivet makes the difference between a nube and a seasoned chef du nube!
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