Roasting a whole chicken in a cast iron Dutch oven?
Actually, its a pot with a lid. I've been wanting to try roasting a chicken, duck, whateven in it. Anyone got a simple recipie? Oh, I'll be doing this in an oven, and all the recipies I find are for campfires.
YES I DO!
Big fan of "Cook's Illustrated", and they have a recipe for "French chicken in a pot" that I've fixed several times and has come out perfect.
Ingredients
- 1 fryer chicken
- 1 onion, diced
- 1 stalk celery, chopped
- 6 garlic cloves
- 1 sprig rosemary
- 1 Tbsp olive oil
- 1 bay leaf
Directions
- Remove giblets, blot chicken dry, and season liberally with salt and pepper.
- Add olive oil to dutch oven and heat over medium-high heat. Add chicken breast-side down, onions, celery and garlic.
- Brown the chicken on the breast side for 5 minutes until chicken is golden brown.. Flip over and brown the back side for about 8 minutes.
- Cover pot with aluminum foil, cover foil with lid, and put in a 250 degree oven for about 1.5 hours. The breast meat should register 160 degrees.
- Remove the chicken from the pot and let rest for 20 minutes.
- Strain the jus, separate the fat, and serve with the chicken.
Personally, I like the vegetables with the jus. For that matter, you can make a thicker gravy if you whip up a small amount of roux and use the strained jus. The chicken turns out very juicy; covering the pot with aluminum foil and then the lid really seals in the moisture.
take whole chicken, wash and pat dry. salt, pepper, and galic powder inside and out, not much. place rosemary and real butter pats under skin of breast and thigh. roast in 425 degree oven for 10 minutes, reduce heat to 350, roast until drumstick moves easily in joint and juices run clear from thigh when pierced. while roasting, baste occasionally with pan juices. the skin should be a golden brown color. if we don't eat the whole thing, i'll pick the meat from the carcass, chop roughly and make chicken salad: leftover chicken, minced onion to taste, chopped up hard-boiled egg, a little pickle relish or chopped pickle, tbs or two of dijon mustard, moisten with mayo to taste, adjust your seasonings, enjoy! it seems like the coarser i chop stuff the better it tastes.
Originally Posted By rwilkins01:
take whole chicken, wash and pat dry. salt, pepper, and galic powder inside and out, not much. place rosemary and real butter pats under skin of breast and thigh. roast in 425 degree oven for 10 minutes, reduce heat to 350, roast until drumstick moves easily in joint and juices run clear from thigh when pierced. while roasting, baste occasionally with pan juices. the skin should be a golden brown color. if we don't eat the whole thing, i'll pick the meat from the carcass, chop roughly and make chicken salad: leftover chicken, minced onion to taste, chopped up hard-boiled egg, a little pickle relish or chopped pickle, tbs or two of dijon mustard, moisten with mayo to taste, adjust your seasonings, enjoy! it seems like the coarser i chop stuff the better it tastes.
OMG!!!!! The bird has gone all zombie,.... Run for your lives!
Seriously, not sure if the OP is talking about chicken pot au feu or baking in a cast iron dutch oven in camp. I haven't tried the latter...yet.
Originally Posted By Zhukov:
YES I DO!
Big fan of "Cook's Illustrated", and they have a recipe for "French chicken in a pot" that I've fixed several times and has come out perfect.
Ingredients
- 1 fryer chicken
- 1 onion, diced
- 1 stalk celery, chopped
- 6 garlic cloves
- 1 sprig rosemary
- 1 Tbsp olive oil
- 1 bay leaf
Directions
- Remove giblets, blot chicken dry, and season liberally with salt and pepper.
- Add olive oil to dutch oven and heat over medium-high heat. Add chicken breast-side down, onions, celery and garlic.
- Brown the chicken on the breast side for 5 minutes until chicken is golden brown.. Flip over and brown the back side for about 8 minutes.
- Cover pot with aluminum foil, cover foil with lid, and put in a 250 degree oven for about 1.5 hours. The breast meat should register 160 degrees.
- Remove the chicken from the pot and let rest for 20 minutes.
- Strain the jus, separate the fat, and serve with the chicken.
Personally, I like the vegetables with the jus. For that matter, you can make a thicker gravy if you whip up a small amount of roux and use the strained jus. The chicken turns out very juicy; covering the pot with aluminum foil and then the lid really seals in the moisture.
I've used this recipe too. Works great. I've done it in a enamel cast iron pot and a heavy stainless pot. Dutch oven is better for heat but the stainless worked fine too.
Originally Posted By UT-ARShooter:
Originally Posted By Zhukov:
YES I DO!
Big fan of "Cook's Illustrated", and they have a recipe for "French chicken in a pot" that I've fixed several times and has come out perfect.
Ingredients
- 1 fryer chicken
- 1 onion, diced
- 1 stalk celery, chopped
- 6 garlic cloves
- 1 sprig rosemary
- 1 Tbsp olive oil
- 1 bay leaf
Directions
- Remove giblets, blot chicken dry, and season liberally with salt and pepper.
- Add olive oil to dutch oven and heat over medium-high heat. Add chicken breast-side down, onions, celery and garlic.
- Brown the chicken on the breast side for 5 minutes until chicken is golden brown.. Flip over and brown the back side for about 8 minutes.
- Cover pot with aluminum foil, cover foil with lid, and put in a 250 degree oven for about 1.5 hours. The breast meat should register 160 degrees.
- Remove the chicken from the pot and let rest for 20 minutes.
- Strain the jus, separate the fat, and serve with the chicken.
Personally, I like the vegetables with the jus. For that matter, you can make a thicker gravy if you whip up a small amount of roux and use the strained jus. The chicken turns out very juicy; covering the pot with aluminum foil and then the lid really seals in the moisture.
I've used this recipe too. Works great. I've done it in a enamel cast iron pot and a heavy stainless pot. Dutch oven is better for heat but the stainless worked fine too.
Does the skin end up crispy? Do you put a rack in the bottom to keep the chicken out of its juice?
to get crispy skin you have to leave off the lid. otherwise it just steams
Originally Posted By nsl:
Does the skin end up crispy? Do you put a rack in the bottom to keep the chicken out of its juice?
It won't be crispy, but the result is still very, very good.
Originally Posted By Zhukov:
Originally Posted By nsl:
Does the skin end up crispy? Do you put a rack in the bottom to keep the chicken out of its juice?
It won't be crispy, but the result is still very, very good.
True. I prefer crispy skin so lately, if I cook chicken in a pot, I will fry the outside and then bake it, but then that won't be a roast chicken like you wanted. I now have a roaster and some different roasting pans. Roasting pans are fairly cheap ($30 is what I paid for a real nice one on sale at Costco) and I just roast the bird whole in the oven if I use that.
